Modu Recipes

Solo Cooking God's Udon Okonomiyaki

A special dish made by combining softened udon noodles with crunchy cabbage, bean sprouts, and udon soup base, then pan-frying into a thick, savory pancake

🙋 Recommended for

  • ⭐ For those who want a unique snack or side dish full of crunchy cabbage and bean sprouts and rich, savory cheese.
  • ⭐ For those who want to easily make okonomiyaki with ingredients on hand, without the hassle of making batter.

Ingredients needed 🛒1 servings

  • 1 pack instant udon noodles (noodles, liquid soup base, flakes)
  • 2 handfuls cabbage
  • 1 handful bean sprouts
  • 3 spoonfuls buchimgaru
  • Mozzarella cheese, as needed
  • Cooking oil, as needed
  • Tonkatsu sauce, to taste
  • Mayonnaise, to taste
  • Parsley powder, to taste

Recipe 🍳

  1. Soak the udon noodles in hot water for 1-2 minutes to soften, then drain and set aside.
  2. Place the loosened udon noodles in a bowl, then add about 2 generous handfuls of thinly sliced cabbage.
  3. Top with 1 handful of bean sprouts, then sprinkle 3 spoonfuls of buchimgaru evenly so the ingredients can bind together.
  4. Add all of the included flake toppings and 1 packet of liquid soup base. (If there's less vegetables, it might be salty, so adjust to taste.)
  5. Sprinkle on an appropriate amount of mozzarella cheese, then roughly toss everything together so the seasonings and ingredients are evenly distributed.
  6. Heat a pan with cooking oil, and when adding the mixture, spread it into a round, flat shape with the vegetables on the bottom and the udon noodles on top.
  7. Cover the pan and cook over medium-low heat for about 5 minutes first, so the moisture from the vegetables prevents the batter from burning and it turns golden.
  8. After 5 minutes, uncover and flip it over, then cover again and cook for another 3 minutes until the inside is fully cooked.
  9. Transfer to a plate, drizzle with the remaining liquid soup base or tonkatsu sauce and mayonnaise, then garnish with parsley powder.
  1. To the udon noodles loosened in water, add shredded cabbage, bean sprouts, 3 spoonfuls of buchimgaru, and mozzarella cheese.
  2. Add the liquid soup base and flakes, then lightly toss to combine all ingredients.
  3. Place in a pan with the vegetables facing down, cover, and cook for about 8 minutes, flipping once, until golden on both sides.

Cooking tips 💡

  • The key is to place the vegetables on the bottom and the noodles on top when cooking. This way, the moisture from the vegetables prevents the batter from burning and keeps it moist.
  • If you only have plain udon noodles instead of instant udon, you can substitute 1-2 spoonfuls of oyster sauce for the liquid soup base to season it.

Shop ingredients on Coupang(Ad)

Instant udon noodlesCabbageBean sproutsBuchimgaruMozzarella cheeseTonkatsu sauceMayonnaise

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