Main ingredients 🥩
somyeonsquare eomukkimchizucchinicarrotoniongreen onioneggdried seaweed flakes
Ttukdak Hyung's Kimchi Eomuk Guksu
A refreshing egg broth made from blanched fish cake water, topped generously with spicy and sweet stir-fried kimchi and fish cake, served over noodles.
🙋 Recommended for
- ⭐ Those who want to enjoy a warm, hearty noodle dish with abundant garnish at home, reminiscent of pojangmacha (street cart) or janchi guksu (banquet noodles).
- ⭐ Those who want a soft, balanced taste of spicy and savory kimchi and eomuk with noodles.
- ⭐ Those looking for a simple yet substantial one-bowl noodle dish for cold days or weekend treats.
Ingredients needed 🛒2 servings
- somyeon (thin wheat noodles) as needed
- square eomuk (fish cakes) as needed
- coin broth (dashi stock)
- anchovy sauce a little
- zucchini as needed
- carrot as needed
- eggs 2
- cooking oil a little
- kimchi as needed
- onion as needed
- green onion as needed
- gochugaru (Korean red pepper flakes) a little
- jin-ganjang (Korean soy sauce) a little
- mirim (rice wine) a little
- oyster sauce a little
- sugar a little
- minced garlic a little
- pepper a little
- dried seaweed flakes a little
Recipe 🍳
- Thinly slice the square eomuk into strips.
- Add the sliced eomuk to boiling water and blanch for exactly 1 minute. Remove the eomuk and set aside, keeping the cooking water.
- To the eomuk cooking water, add coin broth, anchovy sauce, sliced zucchini, and carrot, and bring to a boil.
- When the broth boils, beat 2 eggs and drizzle them in, stirring gently to create clean egg ribbons. This completes the egg broth.
- Heat oil in a pan, add the blanched eomuk, chopped kimchi, onion, and green onion.
- Add gochugaru, jin-ganjang, mirim, oyster sauce, sugar, minced garlic, and pepper to the pan, and stir-fry quickly over high heat to make the garnish.
- Pour the prepared broth over cooked noodles in a bowl, then top generously with the kimchi-eomuk garnish and dried seaweed flakes.
- Blanch sliced eomuk for 1 minute. To the same water, add coin broth, anchovy sauce, vegetables, and beaten eggs to make broth.
- In a pan, stir-fry the blanched eomuk, kimchi, and vegetables with soy sauce, oyster sauce, gochugaru, etc. to make a savory garnish.
- Pour broth over cooked noodles, top with kimchi-eomuk garnish and seaweed flakes, and serve.
Cooking tips 💡
- The eomuk cooking water contains flavorful compounds from the fish cakes, so do not discard it; use it as the broth base for deeper flavor.
- Since the noodle garnish is seasoned salty, keep the broth slightly mild for a balanced taste.