Ttukdak Hyung's Clay Pot Kimchi Fish Cake Udon

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.