Main ingredients
kimchigochugarugochujangsugargarlicstore-bought udon saucemixed fish cakesudon noodlesgreen oniongreen chili pepperpaddy straw mushroomsogat
Ttukdak Hyung's Clay Pot Kimchi Fish Cake Udon
A bold, spicy udon inspired by street food stalls, simmered in a clay pot with store-bought udon liquid seasoning, stir-fried kimchi, fish cakes, and fiery green chili peppers.
Ingredients needed 1 servings
Recipe
Cooking tips
- Do not simply boil the kimchi—sauté it with gochujang and gochugaru in oil to achieve a deep, rich broth without surface-level flavor.
- After adding the udon noodles, avoid prolonged cooking as they may become mushy; keep it to about 1 minute and use the clay pot’s residual heat to finish cooking.
- You can substitute the store-bought udon sauce with dashi or noodle soup base, but the tangy, salty-sweet profile of fresh udon sauce works best.
Recommended for
- Those missing the bold, hot, comforting kimchi fish cake udon from street stalls or izakayas.
- Anyone craving a high-quality, satisfying soup snack late at night with minimal ingredients and effort.
- Home cooks who want to elevate their store-bought udon products into something more like a restaurant-style meal.
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