Kim Dae-seok's Old-Fashioned Udon

Cooking tips 💡

• Do not forcibly stir udon noodles right after adding them to hot water—wait about 30 seconds for them to naturally loosen, then gently stir with chopsticks to maintain their chewiness.
• Blanch spinach in the udon cooking water, but immediately rinse under cold water to remove oxalic acid, which causes bitterness.
• Do not stir the egg immediately after adding it to the broth—let it set for about 15 seconds before gently cracking it to keep the broth clear and neat.

Recommended for 🙋

• ⭐Those craving a warm, refreshing udon soup reminiscent of street food or Chinese restaurant style.
• ⭐Home cooks who want deep flavor quickly without the hassle of making stock, using coin broth and seafood instead.
• ⭐People interested in tips that preserve both the chewy texture of the noodles and a clean, attractive presentation.