Ttukdak Hyung's Kimchi Korean fish cake (eomuk) Noodles
A special noodle dish with a refreshing egg broth made from blanched Korean fish cake (eomuk) water, topped generously with spicy-sweet stir-fried kimchi and Korean fish cake (eomuk)
Ingredients needed 2 servings
Recipe
Cooking tips
- The official page lists carrot as 40g in the ingredient list but 20g in the cooking steps, so it is noted as a 20–40g range.
- Cut the Korean fish cake (eomuk) into long strips, blanch once, then stir-fry with kimchi and seasonings.
- The stir-fried kimchi Korean fish cake (eomuk) is not boiled in the broth but added as a topping over the cooked somyeon.
- The amount of somyeon is not disclosed in the official source, so prepare according to the desired serving size.
Recommended for
- Those who want to enjoy warm, generously topped noodles at home in the style of pojangmacha or janchi-guksu.
- Those who want to savor the spicy-savory harmony of kimchi and Korean fish cake (eomuk) gently with noodles.
- Those looking for a simple yet hearty one-bowl noodle dish as a weekend special or on a cold day.
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