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Modu Recipe

Kim Jin-soon's Eomuk Somyeon

A simple broth made with tuna extract and anchovy dashida, then simmered with julienned fish cake and soft egg ribbons to create eomuk somyeon.

Ingredients needed 1 servings

Recipe

Cooking tips

  • Cutting the Korean fish cake (eomuk) into thin strips like noodles helps it blend well with the somyeon texture and infuses the broth with flavor.
  • If you stir immediately after adding the egg, the broth becomes cloudy, so let it sit for 10 seconds to cook gently.

Recommended for

  • Those who crave a hot, rich bowl of noodles on a cold day or as a late-night snack.
  • Those who want to easily create a deep broth flavor with tuna extract and dashida without separate stock ingredients.
  • Those who want to quickly make a meal with leftover Korean fish cake (eomuk) and somyeon.

Shop ingredients on Coupang(Ad)

somyeonKorean fish cake (eomuk)large green onionegggimgaruanchovy dashidatuna extractfine salt

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