Modu Recipes

Ttukdak Hyung's Ttukbaegi Kimchi Eomuk Udon

A Ttukbaegi-style udon that adds stir-fried kimchi, fish cakes, and spicy Cheongyang peppers to a commercial udon liquid sauce, simmered until bubbling in an earthenware pot.

🙋 Recommended for

  • ⭐ Those who miss the spicy, piping hot kimchi eomuk udon from pojangmacha or izakaya.
  • ⭐ Those who want to make a perfect, high-quality late-night soup dish with minimal ingredients and time.
  • ⭐ Those who want to elevate a commercial udon product into a homemade-style dish.

Ingredients needed 🛒1 servings

  • 2 tablespoons cooking oil
  • 2 finely chopped kimchi leaves
  • 1 tablespoon gochugaru
  • 1/2 tablespoon gochujang
  • 1/2 tablespoon sugar
  • 2 1/2 cups water
  • 1 tablespoon minced garlic
  • 1 pouch commercial udon soup base (liquid)
  • Some fish cakes (eomuk)
  • 1 serving of udon noodles
  • Some green onion
  • 1–2 Cheongyang peppers
  • Udon flake (dried vegetable flakes) to taste
  • A little enoki mushrooms
  • A little garland chrysanthemum (ssukgat)

Recipe 🍳

  1. In a heated ttukbaegi, add 2 tablespoons of cooking oil and 2 finely chopped kimchi leaves.
  2. Add 1 tablespoon gochugaru, 1/2 tablespoon gochujang, and 1/2 tablespoon sugar to the kimchi. Stir-fry over low heat until the kimchi is wilted, being careful not to burn the seasonings.
  3. When the kimchi has softened, pour in 2 1/2 cups of water, turn up the heat, and add 1 tablespoon minced garlic and the commercial udon liquid soup base. Bring to a boil.
  4. Once the broth is boiling vigorously, add the fish cakes (cut into bite-sized pieces), udon noodles, sliced green onion, and sliced Cheongyang peppers in that order.
  5. Gently loosen the noodles to prevent clumping, and boil for exactly 1 minute.
  6. Just before turning off the heat, top with udon flakes, enoki mushrooms, and garland chrysanthemum. Let them cook in the residual heat, then mix and serve.
  1. Heat oil in a ttukbaegi, add kimchi, gochugaru, gochujang, and sugar; stir-fry.
  2. Add water, minced garlic, and udon soup base. When boiling, add fish cakes, udon noodles, green onion, and Cheongyang peppers; boil for 1 minute.
  3. Top with udon flakes, enoki mushrooms, and garland chrysanthemum to finish.

Cooking tips 💡

  • Instead of simply boiling the kimchi, stir-fry it with gochujang and gochugaru in oil to create a rich, deep broth without any separate flavors.
  • After adding the udon noodles, boil only for about 1 minute to keep the noodles from overcooking; the residual heat from the ttukbaegi will finish the cooking.
  • If you don't have commercial udon soup base, you can substitute with tsuyu or gukjaengguk (Korean-style soy sauce soup), but the slightly sweet and salty flavor of the fresh udon sauce works best.

Shop ingredients on Coupang(Ad)

KimchiGochugaru (Korean red pepper flakes)Gochujang (Korean chili paste)SugarMinced garlicCommercial udon soup baseAssorted fish cakes (eomuk)Udon noodlesGreen onionCheongyang pepperEnoki mushroomsGarland chrysanthemum (ssukgat)
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