Boil fish cake in boiling water to blanch. Slice the fish cake into long strips. Put the blanched fish cake into boiling water and drain.
Add ingredients to a pan and stir-fry. Add 3 tbsp of oil. Add the blanched fish cake. Add 150g of kimchi. Add 60g of sliced onion to the pan. Add 60g of sliced green onion. Add 3 tbsp of red pepper flakes. Add 3 tbsp of soy sauce. Add 3 tbsp of mirin. Add 1 tbsp of oyster sauce. Add 1 tbsp of sugar. Add 1 tbsp of minced garlic. Add 0.1 tbsp of black pepper. Stir-fry to mix evenly.
Make broth in boiling water and add ingredients. Add 2 soup stock cubes. Add 2 tbsp of anchovy sauce to season. Add 40g of sliced zucchini to the broth. Add 20g of sliced carrot to the broth. Crack 2 eggs into a bowl and beat them. Pour the beaten eggs into the broth in a thin stream. Boil thoroughly.
Add noodles to boiling water and loosen them. Add water and bring to a boil. Add noodles and loosen them well. Drain the noodles.
Place the drained noodles in a bowl. Add the boiled broth and the stir-fried toppings. Add the broth. Add the stir-fried fish cake topping. Sprinkle with seaweed flakes.
Prepare noodles or rice cakes and season the sauce.
Cook the main ingredients, then mix with noodles or boil.
Check consistency and seasoning, then serve immediately.
Cooking tips 💡
Measurements and steps are organized based on the blog post. Cooking time may vary slightly depending on heat and pan size.