Solo Cooking God's Dried Anchovy Kalguksu Udon
A Chinese-style udon made by boiling dried anchovy kalguksu with frozen shrimp and vegetables, thickened and textured with starch slurry and egg mixture for a rich, smooth consistency.
Ingredients needed 1 servings
Recipe
Cooking tips
- Adding starch slurry thickens the broth quickly, so removing the noodles slightly undercooked helps maintain their chewy texture.
- When adding the starch slurry, stir continuously and add it gradually to prevent lumps and ensure a smooth result.
- Do not stir vigorously right after adding the egg mixture—this can cloud the broth. Let it sit undisturbed until the egg forms soft, rounded curds before turning off the heat.
Recommended for
- Those who want to enjoy a delicious, thick, and refreshing Chinese-style udon at home affordably instead of buying it from a Chinese restaurant.
- People looking for a soothing hangover remedy that’s mild yet warming and comforting.
- Home cooks eager to elevate plain ramen broth into a gourmet-style dish using eggs and starch.
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