Udon noodle with kimchi is a hearty dish to warm you up in cold days. And if you are a huge fan of Korean-inspired or Korean-Japanese-fusion dishes, this recipe will be a big treat for you. Udon, kimchi, and seafood – this powerful trio will surely make your taste buds dance happily. The umami-rich broth will also create a beautiful flavor ballad that you want to play over and over. No more buttering it up, let’s swim in the recipe right now, shall we?
Was the seafood with cold water.
Then soak shiitakes in boiling water until they are dilated. Clean Enoki mushrooms and remove the steams.
Cut to separate leek into 2 parts: white stem and green leave. Remain white stem, and chop the leaves into small slices.
Second, put the leek stem into a pot with 300ml water and boil.
Then add seasoning from Japanese seaweeds, Korean chili sauce, soy sauce, sugar, and a little bit kimchi into the pot.
Now, put the ingredients that need to be cooked for a longer time and boil them all in the pot. Then, add Udon noodles and boil in 4 minutes more until the noodles are softened.
Finally, serve with one half of kimchi left. Let's enjoy the soft noodles, fresh sweet seafood, and spicy savory broth from kimchi!
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