Choi Kang-rok's Mita Udon

Name: Choi Kang-rok's Mita Udon
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Flour, appropriate amount; Salt, appropriate amount; Anglerfish (for broth), appropriate amount

Authentic Sanuki-style udon with thick, chewy noodles made only with flour, water, and salt, served with a deep broth made from anglerfish.

20 min Difficulty Normal Noodles & bunsik

Main ingredients

FlourAnglerfish

Ingredients needed 1 servings

Flour, appropriate amount
Salt, appropriate amount
Anglerfish (for broth), appropriate amount

Recipe

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Flour Anglerfish

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Choi Kang-rok's Curry Udon

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Knead the flour with only salt water, without any additives, to prepare the udon dough in the authentic Sanuki style.
Cut the dough noticeably thicker and plumper than usual, and draw it out long to about 70cm in length per strand.
Instead of the common anchovy-based method, thoroughly simmer anglerfish to create a clear and deep-flavored broth.
Add the prepared thick udon noodles to boiling water and cook until soft and chewy to the core.
Immediately rinse the cooked noodles in cold water, rubbing them to remove surface starch and maximize their firm texture.
Arrange the 70cm long noodles neatly in a bowl without breaking them, and serve with warm anglerfish broth or a cold sauce.

Make thick, 70cm long Sanuki udon noodles using flour and salt water.
Boil a deep, mild broth using anglerfish instead of anchovies, so it doesn't overpower the noodles.
Rinse the boiled noodles in cold water, then pour over the broth or serve cold in the Bukkake style.

Cooking tips

When eating the udon noodles, don't grab a large amount at once like Jjajangmyeon; pick up only one or two strands and slurp them into your mouth without biting to truly appreciate the noodle's flavor.
If you want to fully enjoy the perfect texture and chewiness of the noodles themselves, we recommend trying the cold Bukkake Udon on your first visit.
Do not use shortcuts to artificially make the broth cling to the noodles; simmer it faithfully from the basics to achieve a subtle umami that won't get tiresome.

Recommended for

Those who want to taste authentic, thick, and chewy handmade udon noodles in the Japanese local style.
Those who prefer a mild and deeply flavored clear broth over the stimulating taste of MSG.
Udon enthusiasts who enjoy slurping noodles while fully experiencing the 70cm elasticity of the strands.

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Choi Kang-rok's Mita Udon

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Ingredients needed 🛒1 servings

Recipe 🍳