Ttukdak Hyung's Kimchi Eomuk Guksu

• 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 🍳

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.

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.