Recipe: Kimchi udon (not quite Gangnam Style)

As a (only slightly ashamed) fan of K-Pop for the last few years, it comes as a bit of a surprise that we might be on the verge of having the first South Korean number one single in the UK. For those of you that haven’t heard it, here’s a portly Korean man in a suit, pretending to ride a horse:

Safe to say we didn’t see this coming, which makes it all the more brilliant. It falls into the ‘OMG LOL Asians’ camp but where’s the smoke, there’s quiz shows where the humour relies on watching other human beings fall over a lot.

So, by way of celebration, here’s a ludicrously easy (and totally cheating) noodle soup recipe that relies whole-heartedly on the flavour bomb that is kimchi. Hot, sour and actually pretty good for you.

Kimchi udon 

(serves two)


200g cut cabbage kimchi

1 x tbsp gochujang (Korean chili paste)

2 x tsp chicken stock powder

700ml water

400g firm tofu, in big chunks

2 x tbsp rice vinegar

2 x individual packs of fresh udon

2 x handfuls of beansprouts, washed

1 x spring onion, sliced


  1. Add the kimchi and gochujang to a saucepan with a little oil and fry until fragrant
  2. Pour in the water and bring to a boil
  3. Reduce to a simmer and add the stock powder and rice vinegar
  4. Bubble for five minutes and add the tofu
  5. Meanwhile, bring a pan of fresh water to the boil
  6. Add the udon noodles and beansprouts for a couple of minutes until done; drain and divide between two large bowls
  7. Pour the soup and tofu in the bowls; top with sliced spring onion (optional)

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