Modu Recipes

Yeo Kyung-rae's Chinese-style Wulmyeon

Authentic Chinese-style wulmyeon featuring fresh seafood and vegetables simmered in a rich, savory broth thickened with starch for a smooth, velvety texture.

🙋 Recommended for

  • ⭐ Those who want to enjoy authentic Chinese-style soft and thick noodle dishes at home
  • ⭐ People who love preparing fresh seafood and vegetables in a clean, refreshing way

Ingredients needed 🛒2 servings

  • medium noodles (or zhajiangmyeon noodles) 2 servings
  • squid 1/2 large
  • shrimp 6–8 pieces
  • bamboo shoots a small amount
  • cremini mushrooms 1 piece
  • shiitake mushrooms 2 pieces
  • green kale 2 bunches
  • onion 1/4 piece
  • carrot 1/5 piece
  • zucchini 1/4 piece
  • minced garlic 1 tablespoon
  • black pepper 1/3 tablespoon
  • salt 1/3 tablespoon
  • soy sauce 1/2 tablespoon
  • MSG 1/3 tablespoon
  • starch slurry a small amount
  • sesame oil 1 tablespoon

Recipe 🍳

  1. Cut the vegetables such as bamboo shoots, mushrooms, green kale, onion, carrot, zucchini, and seafood like squid and shrimp into bite-sized pieces.
  2. Blanch the prepared vegetables and seafood in boiling water briefly, then rinse under cold water to remove excess moisture. (This prevents cloudiness in the broth.)
  3. Bring water to a boil in a pot, add a small amount of soy sauce to lightly color the broth, then add minced garlic 1 tablespoon, black pepper 1/3 tablespoon, salt 1/3 tablespoon, and MSG 1/3 tablespoon to season the broth.
  4. Add the blanched seafood and vegetables to the boiling broth and simmer together.
  5. Cook the noodles in a separate pot, rinse under cold water, then soak in hot water before placing them in serving bowls.
  6. Once the broth comes to a boil, skim off any foam, then gradually add the starch slurry in two or three portions to achieve the desired thickness.
  7. Finally, drizzle sesame oil around the bowl to enhance aroma, then pour the thickened broth and solids over the prepped noodles to finish.
  1. Prepare vegetables and seafood into bite-sized pieces.
  2. Blanch the ingredients briefly in boiling water, then rinse under cold water.
  3. Boil water and season with soy sauce, garlic, pepper, salt, and MSG.
  4. Add the blanched ingredients, bring to a boil, adjust thickness with starch slurry, then finish with sesame oil.
  5. Pour the thick broth over the pre-soaked noodles in bowls to complete.

Cooking tips 💡

  • Blanching vegetables and seafood beforehand ensures a clear, clean broth without cloudiness.
  • Use plenty of minced garlic to bring out deep umami and rich flavor in the broth.
  • Serve wulmyeon with napa cabbage kimchi or pickled radish wrapped around the noodles—perfectly balanced and incredibly delicious.

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