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+ servings

Creamy Kimchi Udon

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.
Prep Time5 mins
Active Time15 mins
Total Time20 mins
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American, Asian, Korean
Keyword: 20 Minute Recipes, Appetizers, Asian Food, Asian Noodles, dinner Ideas, Fusion Recipe, kimchi, Korean Food, Noodles, One Pot Dinner, QUICK RECIPES, Street Food, Udon Recipes, VEGETARIAN, Vegetarian Recipes
Yield: 2 People


  • 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.


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.