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Korean-style serving of Fried-tofu udon

유부우동 · Fried-tofu udon

Fried-tofu udon

유부우동

What exactly is it?

Thick udon noodles are topped with fried tofu that soaks up the broth. Tofu may come as a large sweet-seasoned piece or thin strips. The mild-looking soup can still contain bonito or anchovy stock.

Main ingredients

Thick wheat udon noodles, fried tofu, bonito or anchovy broth, soy sauce, scallion

Ordering and serving

Eat the tofu with the noodles, remembering that it holds hot broth. For a vegetarian order, check the stock rather than relying on the absence of a meat topping.

Origins and changes

It comes from Japanese udon’s place in Korean dining and convenience meals. A 1939 account already noted Koreans enjoying tofu-topped udon. Korean servings can use bonito stock or anchovy-based broth.

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Dish to compare

Fried-tofu udon

유부우동

Main ingredients
Thick wheat udon noodles, fried tofu, bonito or anchovy broth, soy sauce, scallion
Flavor and character
Thick udon noodles are topped with fried tofu that soaks up the broth. Tofu may come as a large sweet-seasoned piece or thin strips. The mild-looking soup can still contain bonito or anchovy stock.
How to eat it
Eat the tofu with the noodles, remembering that it holds hot broth. For a vegetarian order, check the stock rather than relying on the absence of a meat topping.
Read about this dish →

Janchi guksu

잔치국수

Main ingredients
Thin wheat noodles, anchovy-kelp broth, sliced egg garnish, zucchini, seaweed, soy seasoning
Flavor and character
Thin wheat noodles are covered with warm anchovy broth and egg or vegetable garnish. Soy-based seasoning adjusts the salt and heat. The strands are finer and the soup usually less starchy than kalguksu.
How to eat it
Taste the soup before adding the separate seasoning sauce. A bowl with no meat garnish may still use anchovy stock, which matters for vegetarian orders.
Read about this dish →
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