Sung Si-kyung's Katsuobushi Broth Fried Udon

Name: Sung Si-kyung's Katsuobushi Broth Fried Udon
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 package instant fried udon (or cup noodles); 2 sheets kombu; 1 handful katsuobushi; 1 tablespoon soy sauce; 1 tablespoon cheongju; 500ml water

A recipe that upgrades instant fried udon noodles with a deep, smooth kombu and katsuobushi broth for a Japanese restaurant-style dish

20 min Difficulty Easy Noodles & bunsik

Main ingredients

fried udonkombukatsuobushisoy saucecheongju

Ingredients needed 1 servings

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fried udon kombu katsuobushi soy sauce cheongju

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1 package instant fried udon (or cup noodles)

2 sheets kombu

1 handful katsuobushi

1 tablespoon soy sauce

1 tablespoon cheongju

500ml water

Recipe

Place cold water and kombu in a pot and let it steep slowly for at least 1–2 hours to extract the umami.
Put the kombu-infused water over heat and bring to a boil. Once it starts boiling, immediately remove the kombu.
Turn off the heat, add a handful of katsuobushi, and let it steep briefly to infuse the aroma. Then strain out the solids cleanly through a sieve.
To the clear broth, add 2/3 of the fried udon soup powder, soy sauce, and cheongju to season the soup.
When the broth comes back to a boil, add the udon noodles and the included dried garnish packet. Cook until the noodles are done.
Neatly transfer the noodles and broth to a bowl, and finally top with the fried garnish to finish.

Steep kombu in cold water, then bring to a boil. Turn off the heat, add katsuobushi, and finish the broth.
Season the broth with part of the udon soup powder, soy sauce, and cheongju, then add the udon noodles and boil.
Transfer to a bowl and top with the included fried garnish to finish.

Cooking tips

Steeping kombu in cold water for a long time rather than boiling it yields a smooth, rich umami without bitterness.
Katsuobushi should be steeped off the heat using residual warmth, as prolonged heating can bring out astringent flavors and spoil the clean aroma.
Reducing the amount of instant soup powder slightly and adding soy sauce and cheongju instead is the key to achieving a refined Japanese flavor.

Recommended for

Those who want to enjoy instant ramen as a gourmet dish with an elevated, luxurious touch.
Those craving a simple yet deeply savory, warm udon broth.

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Sung Si-kyung's Katsuobushi Broth Fried Udon

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Ingredients needed 🛒1 servings