This 15-Minute Kimchi Udon is the Only Recipe You Need This Spring.

🌸 SPRING KIMCHI UDON 🌸

Spring in Korea isn’t subtle. The turn of the season feels like a breath of fresh air. Just like this fresh and tangy udon bowl.

Chewy udon, crispy tofu, and tangy Miss Kim Vegan Kimchi are all brought together with a bright yuzu dressing. Kickass Korean meets fresh spring energy. 🥬

Ingredients

• Miss Kim Vegan Kimchi

• Udon noodles

• Tofu

• Cornstarch

• Fresh basil (optional)

✨ Yuzu Dressing        

• 1.5 tbsp yuzu jam (or marmalade)        

• 1 tbsp olive oil        

• 1 tbsp light soy sauce        

• 1 tbsp balsamic vinegar 

🔥 Method

1. Crispy tofu first   Pat tofu dry, cut into cubes, coat in cornstarch. Pan-fry until golden and crispy. Set aside.
2. Cook your noodles Boil udon (around 9½ minutes), rinse under cold water.
3. Build the bowl Udon → kimchi → crispy tofu → fresh basil.
4. Bring it together Whisk the yuzu dressing and drizzle generously.