STEP 1/10
After cutting the kimchi, add a ladle of kimchi soup. Add 1 teaspoon of minced garlic.
STEP 2/10
Add bean sprouts and pour the broth.
STEP 3/10
I put it in because there was a spicy talk. Of course, if you don't have any, you can pass.
STEP 4/10
Cover the bean sprouts until they are out of breath and boil them over high heat.
STEP 5/10
It looks like kimchi bean sprout soup. It's great if you just eat it with kimchi soup like this. You can add a little bit of pepper.
STEP 6/10
For a rich taste, cut tofu into small pieces and boil it again over high heat.
STEP 7/10
It's fish cake soup that goes into kimchi udonnabe. The fish cake is deep, but there are boiled eggs in it, and the kelp is also heart-shaped. It's good for just one meal of soup.
STEP 8/10
Fish cake soup is a bit salty. So I put it in the kimchi nabe and poured the broth or water again. I put in bottled water. It's boiling hard. When it boils up, add the udon noodles and that's it.
STEP 9/10
It's a raw udon that doesn't have to be boiled.
STEP 10/10
When it boils up, add udon noodles and wait until it spreads. Then you can make udon without breaking off. There is fish cake, spicy kimchi, and cool kimchi udonnabe is complete.