Chewy udon noodles and savory kimchi in a Japanese dashi broth makes a perfect simple noodle soup for a comfort. It’s a simple and easy Korean-Japanese fusion noodle soup recipe.

Udon noodle in dashi broth and kimchi makes a comforting noodle soup.

I like udon and so as the most Koreans.

If you drive on the freeways in Korea, you will find many rest areas along the road. Most of them have food stalls where you can purchase quick meals and snacks. This kimchi udon noodle soup (김치우동) is one of the popular menu. Feeding yourself a bowl of hot udon in the middle of long winter journey? I call it – ‘Kimchi Udon Soup for the Soul’.

I miss the humble udon that you buy at those food stalls. I even miss hearing the loud slurping sounds from the strangers sitting next to me.

I miss the combination flavor of Japanese dashi and the pungent bite of Korean kimchi.

I miss hearing to kitchen ladies in the food stall yelling at the customers to hurry up and pick up their noodles… “아줌마, 우동나왔어요! – Lady, come and get your udon!

Kimchi Udon is served with a pieces of roasted seaweed.

I used to eat Kimchi Udon quite often as I was growing up, especially during the colder months.

When the icy ocean wind of cold winter blows at your cheeks like a knife and your nose turns its shade to the one like Rudolph’s, there was nothing like slurping hot noodle soup at the street vendors or in the market squares. It immediately warmed my near frozen body. There was no spoon. Only a pair of chopsticks was all you needed. You just gulp the broth directly out of the bowl as you enjoy the noodles. Comfort food like this… it comes closer to your heart.

Making this Kimchi Udon is not that difficult. Get the delicious broth (dashi) ready, then everything else is a snap to put together. This is the Korean-Japanese fusion comfort food at its best.

How to make Dashi Broth

A bag of bonito flakes are opened.

This is Bonito flakes. Feather thin Japanese sardine/tuna type fish flakes to make dashi (broth). It is also called Katsuobushi (かつおぶし). If you don’t have bonito, use large dried anchovies.

Bonito flakes, leek, sea kelp is combined with water to make a stock for udon.

In a pot, pour water and add bonito, dried sea kelp (Kombu), and Asian leek (or onion). Bring them to boil and simmer for 10 minutes.

Dashi is strained to through a strainer.

You will get a flavorful dashi. Reserve the broth and discard the rest.

Tsuyu is used to season the udon broth.

Season with Tsuyu (Japanese soup or dipping sauce). I only used 2 tbsp and added salt to season the broth because I didn’t want my dashi to be too dark. You can add more if you wish.

Beautiful dashi is ready. Keep it warm until ready to use.

Kimchi Udon Noodle Soup

Slices of sour kimchi and Korean chili flakes are placed on a skillet.

Most important topping for this Udon. The fermented Kimchi! Combine chopped kimchi, Korean chili flakes and kimchi juice in a skillet.

Kimchi is cooked to soften in a skillet.

Cook together over medium to med-low until soft, about 3-4 minutes.

Roasted seaweed and fried bean curd is prepared to garnish udon soup.

Prepare roasted seasoned seaweed (Korean ), fried bean curd and some Asian leeks for topping, too. Fish cakes and enoki mushrooms will be good choice as well.

A ladle of udon broth is added to udon noodles in a bowl.

Cook Udon noodles in a boiling water for 1-2 minutes, then strain. Place noodles in a serving bowl and pour your beautiful hot dashi over.

Udon noodle bowl is garnished with kimchi, roasted seaweed, fried bean curd.

And place your choice of toppings on the noodles and sprinkle black pepper over. That’s all.

It is almost impossible to eat Udon without making the loud slurping noise, and it’s perfectly excusable.

More Noodle Soup Recipes

Kimchi Udon with kimchi, bean curd, and seaweed is served in a bowl.

Kimchi Udon Noodle Soup

Chewy udon noodles and savory kimchi in a Japanese dashi broth makes a perfect simple noodle soup for a comfort. It's a simple and easy Korean-Japanese fusion noodle soup recipe.
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  • To make dashi, put bonito, sea kelp, leek and pour 8 cups of water in a large pot. Bring to boil, reduce the heat to low and simmer for 10 minutes. Drain the broth to reserve and discard the rest. Season with Tsuyu and salt. Adjust seasoning to your taste. Keep the broth warm.
  • Meanwhile, combine kimchi, kimchi juice, and chili flakes in a small skillet. Cook over medium to med-low heat for 3- minutes until tender.
  • Cook udon noodles in the boiling water for 2 minutes or follow the package direction.
  • Place each serving amount of noodles in a bowl and pour the broth over to immerse the noodles. Top with each topping over the noodles. Serve hot.
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