Korean Kimchi Tofu Nabe Udon
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Kimchi tofu nabe udon is a Japanese-Korean hybrid hot pot noodle dish built on an anchovy-kelp stock base.
Read more
Well-fermented kimchi is sauteed in sesame oil for at least two minutes to tame its sharp raw acidity, then the stock goes in along with Korean red chili flakes and soup soy sauce to form the broth. Thick slabs of firm tofu and sliced shiitake mushrooms simmer for four minutes, absorbing the spicy, savory liquid throughout, before thick udon noodles are added for a final two to three minutes. The udon's substantial mass soaks up the surrounding broth, so every bite carries the full flavor of the pot. Because kimchi saltiness varies by brand and age, soy sauce should be added in small amounts at the end rather than all at once. Pressing the tofu dry with a paper towel before it goes in keeps the broth from turning murky. Shredded green onion on top adds fragrance, and leftover broth with added rice makes a satisfying congee-style finish.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Finish
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Season
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Kimchi-tofu nabe udon features sour kimchi sauteed in sesame oil to tame its raw acidity.
- Finish cue
- Saute for at least 2 minutes, stirring often, until the edges look slightly translucent and the raw sharpness softens.
- Avoid this
- Loosen any stuck udon noodles gently with your fingers, but do not break the thick strands.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
28min, 9 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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