Sung Si-kyung's Fish Cake Jjolmyeon
A warm noodle dish featuring chewy jjolmyeon noodles and savory fish cakes in a rich, refreshing anchovy broth
Ingredients needed 2 servings
Recipe
Cooking tips
- Soaking the jjolmyeon noodles in water beforehand not only helps separate the strands but also prevents them from sticking to the bottom of the pot while cooking.
- Since the broth can become bland once the vegetables and noodles are added, season it a bit more strongly with salt and soup soy sauce at the broth stage to maintain the flavor.
- If you prefer a spicier kick, add sliced cheongyang chili pepper or a sprinkle of gochugaru (Korean chili flakes) to taste.
Recommended for
- Those who want to enjoy jjolmyeon as a warm, deep soup dish instead of the sweet-and-sour spicy mixed version.
- Those looking for a rich fish cake noodle soup in a street-food-stall style, or a simple dish that works as both a snack and a hangover cure.
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