Aha Bujang's Toodari Kimchi Udon

• 1 udon noodle
• 1 cup (250g) sour kimchi
• 1 sheet (30g) square Korean fish cake (eomuk)
• 50g soybean sprouts
• 3 cups water
• 0.5 tbsp minced garlic
• 3 tbsp katsuobushi udon broth
• 1 tsp Vietnamese chili powder
• a little enoki mushrooms
• a little crown daisy

Recipe 🍳

Cooking tips 💡

• Frozen udon noodles can become mushy if boiled too long, so add them only for the last 1 minute after the broth has fully developed.
• Use well-fermented sour kimchi to bring out the spicy and refreshing savory depth.

Recommended for 🙋

• ⭐Those who want to easily enjoy Toodari's signature hot and spicy kimchi udon at home.
• ⭐Those looking for a refreshing late-night snack or bar food that can be made without hassle.