This Man's Cook Spicy Fish Cake Kalmyeon

Cooking tips 💡

• If the kalguksu noodles are fully cooked until soft during the initial boiling, the starch in the noodles will break down and turn mushy like rice cake when stir-fried with the sauce over heat, causing them to snap easily, so be sure to parboil them to only about 70% doneness to keep the finished noodles springy.
• After adding the sauce, do not hesitate—cook over the highest heat possible to evaporate moisture quickly and finish in a flash; this prevents the noodles from over-expanding and coats them with the characteristic sticky, delicious wok hei flavor of Chinese-style cooking.
• If you want an even more intense and fiery pojangmacha-style spicy aroma, when you start stir-frying the minced garlic in chili oil, add the sliced Korean hot chili pepper and fry them together to infuse the chili oil with a stronger spicy kick.

Recommended for 🙋

• ⭐Those who want to break away from the usual warm soup-style kalguksu or bibim noodles and enjoy a sticky, intensely spicy stir-fried noodle dish that clings to the mouth, powerfully wok-fried.
• ⭐Those who want to blow away a week's worth of fatigue and stress with the spicy kick of the subtle chili oil aroma and the sweet-spicy combination of gochujang and oyster sauce.
• ⭐Noodle enthusiasts who want to deeply savor the chemistry between the tender chew of julienned fish cake and the uniquely thick, chewy texture of kalguksu noodles.