Kimchi, a staple of Korean cuisine, has grown popular among gourmets worldwide as “tasty fermented food.” The spicy condiment can stand on its own but also goes so great with other foods. Kimchi as a secondary ingredient can enhance the taste of a dish or can create a new dish as the main ingredient.

This is the tenth and final installment of a weekly series jointly run by and the World Institute of Kimchi of recipes for innovative kimchi creations easy to make for both Koreans and non-Koreans alike.




Edited by Lee Jihae
Recipe and photos = World Institute of Kimchi

Fried shrimp udon is a more filling noodle dish thanks to shrimp.

Today’s recipe for kimchi udon with fried shrimp puts kimchi and its sauce in the shrimp.

Kimchi is commonly a topping for udon or used to make the soup. This recipe, however, uses kimchi in a different way.

The difference is that the batter for the shrimp is made from kimchi soup and baechu (cabbage) kimchi slices. The shrimp is thus spicy and sour as well as crispy since the crunchy texture of the kimchi is felt when chewing on the shrimp.



40 g of non-ripened cabbage kimchi, 100 g of udon noodles, two jumbo shrimp, one large green onion, 50 g of katsuobushi (simmered, smoked and fermented skipjack tuna flakes), 2 L of kelp stock, 50 g of flour, 1/2 egg, 20 ml of soy sauce for soup, 15 ml of Korean-style soy sauce, 60 ml of kimchi soup, 30 ml of cooking wine and a bit of sugar



1. Trim shrimp
Remove the skin and heads of the two shrimp.

2. Shear shrimp
Slightly shear the back of the shrimp and unfold them while not bending them.

3. Roast shrimp heads
Slightly fry the shrimp heads on a frying pan.

4. Make udon broth

Pour 2 L of kelp broth in a pot. Put in the roasted shrimp heads, a large green onion and 50 g of katsuobushi. Boil for 30 minutes. Use a sifter to pour the boiled soup into another pot. Put 20 ml of soy sauce for soup, 15 ml of Korean-style soy sauce, 30 ml of cooking wine and a bit of sugar.


5. Mince kimchi

Thinly slice 40 g of cabbage kimchi.

6. Make batter for fried shrimp
Put 50 g of flour, minced cabbage kimchi, 60 ml of kimchi soup and half an egg in a mixing bowl to make the batter. Cover the shrimp in the batter.

7. Fry shrimp

Use deep-frying cooking oil to fry the shrimp. The oil’s temperature must be 160 degrees Celsius or higher, and use an electric stove or thermometer as a gauge. If neither is available, try putting a bit of batter in the oil. If the batter floats, the temperature is ready for frying.

8. Put in bowl
After boiling 100 g of udon noodles in water, put the fried shrimp from Step 7 on top of the finished noodles. Pour in the udon broth made in Step 4.

Chef’s inside tip

Use any leftover batter for the shrimp to make fried kimchi pancakes.

[email protected]