Kimchi Fishcake Udon

Rainy Day Comfort: Spicy Kimchi Fish Cake Udon in 10 Minutes

There’s something so natural about craving hot, comforting soup on a rainy day.
The sound of raindrops hitting the windows, the gray clouds outside, and that slight chill in the air all point to one thing: warm soup season.

In Korea, there’s a long-standing tradition: pajeon (scallion seafood pancake) + makgeolli,
or steamy soup + soju or makgeolli.
(we’ve got a pajeon recipe too—be sure to check it out!)

While both combinations are beloved, sometimes you just want something simple and satisfying, something you can make quickly without sacrificing any comfort.
That’s when this dish comes in: spicy kimchi fish cake udon, ready in under 10 minutes.

One rainy weekend, I whipped up a quick bowl of this deeply flavorful soup and poured myself a glass of cold, cloudy makgeolli.
It was nothing extravagant, but somehow, it turned the gloomy weather into something quietly romantic and cozy.
A steaming bowl in your hands, noodles lifting up with a bit of steam—this is happiness, Korean-style.

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Ingredients

• 1 cup of well-fermented kimchi (aged kimchi gives more flavor)
• 2 tbsp tuna fish sauce (or anchovy/fish sauce—whatever you have)
• 1 tbsp minced garlic
• 2 tbsp Korean red pepper flakes (gochugaru), adjust to taste
• Udon noodles (fresh, frozen, or vacuum-packed)
• Korean fishcakes (any shape or type—flat, ball, rectangle, etc.)
• Water (about 3 cups, depending on how soupy you want it)

Optional Add-ons:

• A slice of cheddar or mozzarella cheese (melted on top)
• A soft-boiled or poached egg
• Chopped scallions or sesame seeds for garnish
• A dash of sesame oil or black pepper

These additions aren’t necessary, but they can elevate the dish to a next-level rainy day meal. Want more heat? Add some chopped chili peppers or a spoon of gochujang (Korean red pepper paste).

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How to Make It (So Easy!)

1. Build the base:
   In a medium-sized pot, add the kimchi, fish sauce, minced garlic, and gochugaru.
   Pour in about 3 cups of water. You can adjust the amount depending on whether you want a more concentrated or lighter broth.

   Let the mixture come to a boil—this step is key because it helps draw out the deep, fermented kimchi flavor and infuse the broth with spice and umami. If your kimchi is on the fresher side, you can add a splash of kimchi juice to deepen the flavor.

   

2. Add noodles and fishcakes:
   Once the soup base is bubbling and aromatic, toss in the udon noodles. If you’re using frozen udon, give it a minute or two to loosen up.
   Next, add the fishcakes. These will not only soak up the flavor but also release some of their own, enriching the broth even further.

   

   

   

3. Simmer briefly:
   Let everything cook together for about 2–3 minutes. Don’t overcook—the udon should still have some bounce, and the fishcakes only need to be heated through.
   Taste the broth. Need more salt? Add a dash of soy sauce or a pinch of seasoning powder (dashida or mushroom powder works great).

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Ready in Minutes

That’s it!
In less than 10 minutes, you’ll have a bowl of spicy, warming, and flavorful kimchi fish cake udon that feels like a long hug in soup form.

The kimchi adds sourness and depth, the gochugaru brings the heat, the fish cakes lend chewy texture and umami, and the udon ties everything together with its soft, satisfying chew.
It’s humble, but incredibly rich and fulfilling.

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Tips

• Noodles: No udon? Use ramen, rice noodles, or even spaghetti. Just make sure to cook them separately and add them at the end to prevent overcooking.
• No fish sauce? You can use soy sauce or miso paste for a different depth of umami.
• More protein: Toss in tofu cubes, canned tuna, or even leftover bulgogi or chicken.
• More veg? Mushrooms (like enoki or shiitake), napa cabbage, or spinach are excellent additions.

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Pair with Makgeolli

As with the pajeon pairing, this spicy noodle soup goes perfectly with a cold glass of Ji Pyeong Makgeolli.
The slight sweetness and tang of makgeolli cuts through the spice of the soup, making each sip a palate reset. It’s like harmony in a bowl and cup.

Makgeolli isn’t just a drink—it’s a mood. Earthy, rustic, and timeless.

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Storage & Leftovers

This soup is best enjoyed fresh, but leftovers can be kept in the fridge for a day or two.
If storing:

• Remove the noodles (they’ll get soggy) and store separately
• Reheat the soup base and add fresh noodles when ready to eat
• Fish cakes may puff or soften more after storing, but they’re still delicious

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Rainy days have a way of slowing us down. Instead of rushing, we reach for something warm, something nostalgic. This kimchi fish cake udon may be quick, but it brings with it all the comfort of a long-simmered stew. It’s spicy, savory, and deeply satisfying.

So the next time it’s raining (or just a chilly evening), treat yourself to a bowl of this comforting goodness.
It’s more than just a meal—it’s a ritual.
Bonus points if you pair it with makgeolli!
Check out our review for Ji Pyeong Makgeolli and enjoy a quiet evening with soup, rice wine, and the sound of rain.

Let’s feel the Korean rainy day vibe at home sweet home!