Main ingredients
zucchinisomyeonsaeujeotsoup soy saucefermented anchovy saucecrushed dried seaweedcheongyang chili peppersesame seedsgochugaru
Ttukdak Hyung's Zucchini Noodles
A refreshing, deep-flavored anchovy broth noodle dish generously topped with zucchini that has been salted, drained, and stir-fried with saeujeot.
Ingredients needed 2 servings
Recipe
Cooking tips
- Drain the salted zucchini well in a colander to prevent excess moisture when stir-frying.
- The zucchini topping is seasoned with 0.5 tablespoon of saeujeot according to the official recipe.
- For the broth, steep a dashi pack in 1L of water, then add 1 tablespoon each of soup soy sauce and fermented anchovy sauce.
- Cheongyang chili pepper, crushed toasted sesame seeds, and gochugaru are optional garnishes to add according to taste.
Recommended for
- Those who want to easily recreate the taste of a famous restaurant's zucchini noodles at home.
- Those who enjoy noodle dishes that combine the crunchy texture of zucchini with the deep savory flavor of saeujeot.
- Those who want a hearty one-bowl meal with soft somyeon, refreshing broth, and a generous vegetable topping.
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- This Man's Cook's Pumpkin Kalguksu
- Solo Cooking God's Beef Short Rib Zucchini Noodles
- Okjubu's Zucchini Noodles
- Ttukdak Hyung's Gwangju-Style Zucchini Gukbap
- Jung Ho-young's Spicy Zucchini Gukbap
- Kim Jin-sun's Zucchini Gukbap
- Striker Chef's Sweet Potato and Pumpkin Noodles with Grilled Mackerel
- This Man's Cook's Zucchini Gukbap
- Seungwoo Dad's Aehobak Eomuk Kalguksu
- Kim Jin-sun's Zucchini Janchi Guksu
