Creamy Kimchi Udon Recipe

Creamy Kimchi Udon Recipe

Servings 2 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 2 packs of udon frozen or fresh
  • 1 tbsp unsalted butter
  • 3/4 cup kimchi chopped
  • 2 tbsp kimchi juice
  • 1/2 cup zucchini sliced
  • 3 garlic cloves minced
  • 2 tsp gochugaru substitute with red chili flakes
  • 2 tbsp soy sauce
  • 1/2 cup cashew cream substitute with heavy cream
  • 2-3 tbsp udon water as needed

Homemade Cashew Cream

  • 1/2 cup raw cashews
  • 1/2 cup water


  • 2 eggs
  • 1 scallion chopped
  • sesame seeds
  • crushed seaweed


Homemade Cashew Cream

  • If using heavy cream or pre-made dairy-free cream, skip this step. To prepare the cashew cream, place the raw cashews in a heat-proof bowl. Cover with hot boiling water until completely submerged. Set aside for 10 minutes. Strain then transfer the cashews with 1/2 cup of water into a high-speed blender. Blend until smooth.

Udon Noodles

  • To prepare the udon noodles, transfer them to a heat proof bowl. Pour hot boiling water over the udon until completely submerged. Set the timer for 1 minute. Reserve 2-3 tablespoons of udon water then strain.

Creamy Kimchi Udon

  • Heat butter in a pan over medium heat. Toss in the chopped kimchi. Cook for 2 to 3 minutes until softened, making sure to constantly stir.
  • Add the minced garlic and sliced zucchini. Cook for about 2 minutes or until the zucchini are tender.
  • Add gochugaru, kimchi juice, soy sauce and mix well. Pour in the cream and mix until well combined.
  • Toss in the udon noodles and mix to coat well. If too thick, as udon water as needed.
  • Transfer to a serving plate. Top with a fried egg, scallion, and sesame seeds.


Course: Dinner, Lunch, Main Course
Cuisine: Fusion, Korean

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