When I tell you I made Creamy Kimchi Udon almost every day in university, I am not joking around.
Easy and affordable Creamy Kimchi Udon takes less than 20 minutes to make and is super delicious!
This recipe is vegetarian-friendly, but you can also add crispy bacon or chicken breast to add extra protein.
Optional, but HIGHLY recommended, topped with a crispy fried egg, and mix the yolk with the fried udon.
Creamy Kimchi Udon is a recipe that I know hits the spot every time.
Who else feels like whenever there is a long weekend, the workdays feel a lot shorter, and you don’t have enough time to make dinner? On days like this, my go-to meal is always UDON!
Udon is affordable, quick to cook, filling, and pairs well with everything.
If you love UDON as much as I do, I highly recommend trying my creamy mushroom udon recipe that takes less than 20 minutes.
I prefer to use Frozen Udon when making Creamy Kimchi Udon.
Frozen Udon is fresher than vacuum-sealed udon; therefore, it can absorb more of the sauce and not break as easily.
You can easily find Frozen Udon in the Asian Freezer section near potstickers. Pour hot water all over the udon before cooking to separate the udon.
This step will cut down the cooking time and prevent the udon from becoming soggy.
If you can only access vacuum-sealed udon, microwave for 30 seconds to help separate the udon before adding it to the sauce.
Here is a secret tip, use older Kimchi when making Creamy Kimchi Udon get extra umami flavor!
The longer the kimchi ferments, the more flavourful and sour it becomes.
Fermented Kimchi is perfect for making stews and stir-fry dishes as it adds flavorful similar to what you find at restaurants.
My Creamy Kimchi Udon is a fusion recipe that I came up with incorporating creamy pasta, umami kimchi, and my favorite noodle – udon.
However, you can also use pasta or skip the cream and just use dashi and vegetable stock.
Do you want more EASY recipes perfect for weeknight dinners? Here are some of my go-to recipes that take less than 20 minutes:
- Garlic Black Pepper Chicken (20 Minutes only!)
- Soy Sauce Pan-fried Noodles (15 Minutes!)
- Spicy Korean Cucumber Salad (10 Minutes ONLY!)
- Korean Steamed Eggs (4 Ingredients, 15 Minutes)
Ingredients
- 2 packs of Frozen Udon
- 1/2 cup of chopped Kimchi
- 1 cup of sliced Mushroom
- 2 tbsp of Soy Sauce
- ¼ cup of Cream or Milk
- 1 tsp of Dashi Powder (optional)
- 1 tbsp of Korean Chilli Flakes (optional)
- 2 Eggs
- Green Onion
- In a bowl, add in the frozen udon and pour hot water over it. This will help the noodles separate without “cooking” the udon.
- In a pan, add in oil and turn the heat to medium high. Add in sliced mushroom and cchopped kimchi, and saute for 2-3 minutes.
- Once kimchi is fragrant, add in soy sauce, 1 tbsp of Korean Chilli flakes (optional), and dashi powder (optional) and asute for anotehr 1-2 minutes.
- Pour in ¼ cup of cream, milk, or vegetable stock, add in udon noodles and cook for another 2-3 minutes.
- Optional, in a hot pan, fry an egg and serve onto the noodles. Garnish with green onions and sesame seeds.
Creamy Kimchi Udon
Materials
- 2 packs of Frozen Udon
- 1/2 cup of chopped Kimchi
- 1 cup of sliced Mushroom
- 2 tbsp of soy Sauce
- ¼ cup of Cream or Milk
- 1 tsp of Dashi Powder optional
- 1 tbsp of Korean Chilli Flakes optional
- 2 Eggs
- Green Onion
Instructions
- In a bowl, add in the frozen udon and pour hot water over it. This will help the noodles separate without “cooking” the udon.
- In a pan, add in oil and turn the heat to medium high. Add in sliced mushroom and cchopped kimchi, and saute for 2-3 minutes.
- Once kimchi is fragrant, add in soy sauce, 1 tbsp of Korean Chilli flakes (optional), and dashi powder (optional) and asute for anotehr 1-2 minutes.
- Pour in ¼ cup of cream, milk, or vegetable stock, add in udon noodles and cook for another 2-3 minutes.
- Optional, in a hot pan, fry an egg and serve onto the noodles. Garnish with green onions and sesame seeds.
