Again, strangely, I was drawn to the very component of the Udon Noodles with Chicken that made them "inauthentic," the presence of udon noodles, which find their origins Japanese cuisine. This is not to say udon noodles are not commonly used in Korean cooking as naturally (or rather, unnaturally, in the case of the Japanese occupation Korea in World War II) styles tend to blend over the years through enhanced travel, trade, and communication. Ultimately, I preferred this dish over the Chicken Over Rice, not just because of the thick, chewy hearty noodles but also the wonderfully robust garlic flavor that contrasted well with a touch of sweetness from the soy sauce.
Look for Part II next week in which I review the Kimchi Rice and Spicy Chicken with Potatoes.