I’ve been wanting to make kimchi yaki udon since a friend introduced me to Zakkushi‘s version of the dish several months ago. Being unfamiliar with cooking Japanese or Korean food, I assumed that recreating this dish would involve tricky procedures and a long list of ingredients. Happily, not so. It’s easy, unless cod roe makes you squeamish. Fujiya is a good place to get the ingredients. I used this recipe from a local food blogger, which turned out great.
How does it taste? Buttery, almost cheesy – I guess that’s from the roe. I thought there might be some mayonnaise in the recipe, and one of the versions linked below does call for that, but not the one I made. It’s not hot, despite the kimchi. I’d say a bit tangy. Delicious. I’ll definitely make it again.
Alternate recipes here and here.
Karen Sawatzky 