Do you know what the hardest part of living in Chicago is? The winter cold? You just get used to it.

The real struggle is when you want to eat udon and there's no good udon shop nearby.

There are plenty of Korean restaurants, and there are some Japanese places, but a proper udon shop is surprisingly rare.

In my 45 years of life, nothing has comforted me like udon, and I never thought it would be this hard to find it in this city.

So one day, I made a decision. I would make it myself.

At first, I made it haphazardly, but now I'm confident it tastes better than most udon shops.

The secret is simple. I keep frozen udon noodles stocked, always have fish cakes in the fridge, and just make the broth with kombu and udon sauce.

Today, I want to share that recipe.

If you go to a Korean market, you can find frozen udon noodles. Something like the Japanese brand Sanmaru. The quality is surprisingly good.

They have a nice chewiness and the thickness is just right for udon. They come in portioned packs, so you can take them out as needed, and having them in the freezer is reassuring.

On days when you don't want to go outside in the Chicago winter, having frozen udon is truly a lifesaver.

I've tried fresh noodles and dried noodles, but in the end, I came back to frozen noodles. The taste is overwhelmingly better compared to the convenience.

Chicago Uncle's Fish Cake Udon Recipe

Ingredients (1 serving)
— 1 frozen udon noodle
— 2-3 pieces of fish cake (you can buy a fish cake set at a Korean market)
— 1 piece of kombu, 10cm
— 3-4 tablespoons of udon sauce (if you don't have it, you can substitute with soy sauce + salt)
— A little green onion
— Optional: yuba, soft-boiled egg, or anything else you want to add

Making the Kombu Broth

Put the kombu in 500ml of cold water and slowly heat it on low. The key is to remove the kombu just before it starts boiling. Be careful not to leave it until it's boiling, as it will become bitter. This broth determines 70% of the udon's flavor. If you just use water because it's a hassle, the taste will be completely different.

Cutting and Adding the Fish Cake

Slice the fish cake into bite-sized pieces and add it directly to the broth. Since the fish cake releases its flavor into the broth, the longer you simmer it together, the deeper the flavor becomes. Let it simmer for at least 5 minutes.

Adjusting the Flavor with Udon Sauce

This is the key part. Add 3 tablespoons of udon sauce and taste it. If it's bland, add another tablespoon. This sauce balances the unique sweet and salty flavor of udon, unlike regular soy sauce. It's a special udon sauce sold at Korean markets, and one bottle lasts a long time. If you don't have it, you can substitute with a little soy sauce and salt, but the taste will be a bit different.

Cooking the Noodles
The frozen udon noodles only need 1 minute in boiling water. Cook them separately, rinse them in cold water once, and then place them in a bowl, pouring the hot broth over them. This way, the noodles won't get soggy and will maintain their chewiness.

Top with sliced green onions, and if you like, add yuba or a soft-boiled egg to finish. Personally, I like to sprinkle a little chili powder just before eating.

Don't underestimate the frozen noodles and a few pieces of fish cake. If you make the broth properly, it can rival a real udon shop.

Today, I'll boil a bowl of udon in my apartment kitchen in the heart of Chicago, and eating it while looking out the window is my little happiness.