Korean · salad

Mentaiko Kimchi Udon

Mentaiko Kimchi Udon reads marine & briny 7.5, umami 6.5 and salinity 6.3 on Palate's 0–10 flavor X-ray — a Korean salad, about 15 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Marine & Briny 7.5 · Umami 6.5 · Salinity 6.3 · Richness 4.6 · Funk & Ferment 4.0 · Heat 3.6 · Sweetness 3.0 · Warm Spice 2.0 · Herbaceous 1.7 · Earthy 1.4 · Allium 1.3 · Sourness 1.2 · Bitterness 0.9

What's in it (6)

Time & effort: about 15 min (12 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 144.5 kcal, 9 g protein, 4.3 g fat, 14.2 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

  1. Melt the butter over low heat. Set aside to cool to room temperature.
  2. Remove the roe from the sac. Cut the sac open with a knife and use a spoon to scrape the eggs out.
  3. Put a pot of water big enough for your two bricks of udon to boil on high heat.
  4. Cook the udon according to the cooking directions on the package.
  5. Mix the mentaiko and butter together.
  6. Drain your udon and while it is hot, toss it with the mentaiko butter combination. Once the udon is coated, add the kimchi and toss well.
  7. Sprinkle with sliced green onions and nori.

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Keep reading: what marine & briny, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.