Korean fish-cake udon
A gentle Korean-style udon soup with ready-cooked fish cakes and a light broth. A simple, non-spicy bowl for a quick home meal.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Ready-cooked udon noodles is unavailable
- Use instead
- Dry spaghetti
- Substitute quantity
- 2 small 80 g portions (160 g)Reference quantity: 160 g
If udon is unavailable, boil this separately for the packet time, drain, then add to the hot soup. Do not use the short udon heating time for dry pasta.
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Substitute available
If Fully cooked Korean fish-cake sheets is unavailable
- Use instead
- Fully cooked fish balls
- Substitute quantity
- ½ of a 200 g pack (100 g)Reference quantity: 100 g
If fish-cake sheets are unavailable, slice fully cooked fish balls 6 mm thick. Heat in the broth for their packet time until piping hot; do not substitute raw fish balls.
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Substitute available
If Low-sodium vegetable broth is unavailable
- Use instead
- Low-sodium anchovy-kelp broth
- Substitute quantity
- 4 small paper cups (720 ml)Reference quantity: 720 ml
Replace the vegetable broth with this amount of prepared broth. Check its fish allergens and taste before adding the listed soy sauce; reduce soy sauce if the broth is already salty.
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Essential
Needed for this version; use the listed amount at the stated step.
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Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Use fully cooked packaged fish cakes, not raw fish paste. Cut 100 g into 1 cm strips. Wash and finely slice the optional half spring onion; tear the optional half seaweed sheet into small pieces.
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Step 2
Pour 4 small paper cups broth (720 ml) into a saucepan. Add 1 tablespoon soy sauce (15 ml) and bring to a gentle boil over medium heat. Taste the broth first if using a salty substitute.
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Step 3
Add the fish-cake strips. Simmer gently for about 3 minutes, or longer if the packet requires, until steaming hot throughout. Keep the broth at a gentle simmer rather than a hard boil.
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Step 4
Add 2 packs ready-cooked udon (400 g). Loosen gently with chopsticks and heat for the packet time, usually 2–3 minutes. If the label requires separate boiling, do that first, drain and add to the soup.
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Step 5
Turn off the heat. Stir in the optional spring onion and divide noodles, fish cakes and broth between 2 bowls. Add the optional seaweed just before eating so it stays fragrant; serve carefully while hot.
Finished dish
1 small paper cup = 180 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Refrigerate within 2 hours (within 1 hour above 32°C), at 4°C or colder, and use within 1 day. Contains fish, wheat and soy; fish cakes may also contain egg. Check labels. Reheat leftovers thoroughly to 74°C, adding a little water if the broth has reduced.
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Enjoy every bite
How to enjoy it
Serve as a meal with a small side of kimchi or cucumber salad. Add the seaweed at the table so it does not become soggy in the pot.
Serve it with
Easy napa cabbage kimchi
Make a small batch of chopped cabbage kimchi, with clear salting, seasoning and refrigerated fermentation instructions.
Korean spicy cucumber salad (oi-muchim)
A crisp cucumber side dish with gochugaru, vinegar and sesame. Mix shortly before serving for the freshest texture.