Korean Kimchi Tofu Nabe Udon
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Tofu, shiitake and thick udon all cook in one pot of kimchi broth that goes to the table as is, nabe style.
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Frying the sour kimchi in sesame oil first takes off its raw sharpness and leaves the anchovy-kelp broth spicy yet rounded. Tofu pressed dry with a paper towel keeps the broth from clouding, and it simmers while broth is spooned over it, since stirring hard breaks it apart. Only half the soup soy sauce is added early because kimchi varies in saltiness, and the rest is added bit by bit once the noodles are in. Once the udon has soaked up the soup it is ready, and any broth left in the pot can take a scoop of rice to finish.
Ingredients
Instructions
- 1
Cut 180 g aged kimchi into bite-size pieces, then slice 180 g firm tofu into 1 cm slabs.
Pat the tofu dry with paper towels so excess water does not cloud the broth later.
- 2
Slice 80 g shiitake mushrooms thinly so they season quickly, and chop 20 g scallion for the garnish.
Loosen any stuck udon noodles gently with your fingers, but do not break the thick strands.
- 3
Set the pot over medium heat, add 1 teaspoon sesame oil, and stir in the kimchi.
Saute for at least 2 minutes, stirring often, until the edges look slightly translucent and the raw sharpness softens.
- 4
Pour in 850 ml anchovy-kelp stock and stir in 1 teaspoon gochugaru until it disperses.
Lower to a gentle simmer for 5 minutes, adding only half the soup soy sauce so the final salt level stays adjustable.
- 5
Add the tofu and shiitake in a loose layer and keep the broth at a low-medium simmer for 4 minutes.
Spoon broth over the tofu instead of stirring hard, so the slabs stay intact while absorbing flavor.
- 6
Add the udon noodles and warm them for 2 to 3 minutes, just until they absorb broth and loosen fully.
Taste, add the remaining soup soy sauce little by little, then bowl it hot with scallion on top.
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