Easy Kimchi Udon Stir Fry

Jump to Recipe

This easy kimchi udon stir fry is packed with intense flavor and umami. Thick and chewy udon noodles are cooked in a simple yet flavorful kimchi sauce. You also get some bites with melted mozzarella to help cut some of that spicy heat. The tobiko caviar unique to this recipe gives this dish wonderful texture and crunch.

This easy kimchi udon stir fry is excellent for a quick yet satisfying weeknight meal at home. In just 15 minutes, you get bold flavors and plenty of umami.

The main ingredients in kimchi udon stir fry (kimchi udon bokkeum, 김치 우동 볶음) are usually kimchi, udon noodles, and bacon. However, I decided to be different, omit the bacon, and include other ingredients that are just as bold in flavor and umami. Bacon can be a bit overpowering in flavor, and I really wanted to showcase the kimchi in this dish.

I was inspired by Bon Appetit’s kimchi udon, but made some notable, distinctive tweaks.

**I recommend using the Lodge 8″ cast iron skillet for this recipe!

Ingredients for Kimchi Udon Stir Fry

The ingredient list may not look incredibly short, but they are mostly ingredients you would already have ready to go in your fridge and pantry. There’s also not much prep work involved besides slicing the mushrooms and green onions.

Noodles

• Udon Noodles – It’s highly recommended to use frozen sanuki udon noodles. These thick and characteristically square edged noodles supposedly have a chewier texture and can soak up more sauce. It also only requires a quick blanch in hot water.
  
  

Sauce Base ingredients

• Aged Kimchi – I recommend using aged kimchi in this dish for its deeper, fermented flavors. It’s a great way to use up old kimchi in your fridge. In fact, it is usually preferred to use aged kimchi in most other Korean dishes that include kimchi (e.g. kimchi fried rice, jeon, and jjigae.
• Butter – The kimchi is first lightly caramelized in butter. It tones down the tangy kimchi flavor and brings out more of its subtle sweetness and umami.
• Gochujang – Some recipes also use kimchi juice, but I’m not too fond of its strong tangy flavor for this dish. I instead use gochujang (고추장) for its umami and spice. Gochujang is a fermented Korean red chili pepper paste that is spicy, slightly sweet, and savory.
• Chicken Broth – Using this (or vegetable broth) is an easy way to add depth of flavor and body to the sauce.
• Honey – The earthy sweetness helps to round out the spicy, savory sauce.
• Shiitake Mushrooms – They have a nice meaty texture, and conveniently more umami.
  
  Note: If you would like some meat protein in this dish, I recommend searing some bite-sized pieces of thinly sliced pork belly and adding it to the dish.

Toppings

• Egg Yolk – Stir in raw egg yolk to make the sauce extra creamy and rich.
• Green Onions – The sharp flavor of the fresh green onions helps cut through the rich flavors of this dish.
• Shredded Geem – The shredded dried seaweed (geem, 김) adds a smoky, roasted flavor.
• Shredded Mozarrella – Not a lot of recipes add cheese, but I really like how it mellows out some of the heat and adds a different kind of umami.
• Tobiko Caviar (flying fish roe) – It’s probably the most unique ingredient in my recipe. I love the texture and juicy bursts of umami that it gives this dish. I buy mine from the local Asian supermarket (e.g. H-mart). You can also use any leftovers for al dolsot bibimbap.
  
  

Other quick recipes:

Mise en place

If you make this Easy Kimchi Udon Stir Fry, I would love to hear your thoughts! Feel free to leave a comment and/or recipe rating at the bottom of this page. And if you have a photo of your food, be sure to tag me on Instagram!