Main ingredients 🥩
medium noodlessquidshrimpbamboo shootsshiitake mushroomswood ear mushroomswhite wood ear mushroomsbutton mushroomsChinese cabbagebroccolicarrotgreen onion
Yeo Kyung-rae's Paljin Tangmyeon
A premium hotel-style noodle dish featuring eight rare ingredients for a rich, hearty broth that's hard to find in regular Chinese restaurants.
🙋 Recommended for
- ⭐ Those who want to make a high-end hotel-style Chinese noodle dish at home
- ⭐ People who enjoy a rich, refreshing broth packed with abundant seafood and vegetables
Ingredients needed 🛒2 servings
- medium noodles or Chinese noodles for 2 servings
- squid 1/2 large piece
- shrimp 6 pieces
- bamboo shoots 1/4 piece
- shiitake mushrooms 2 pieces
- wood ear mushrooms 4 pieces
- white wood ear mushrooms (yeoniboseot) 2 pieces
- button mushrooms 1/2 piece
- Chinese cabbage 2 bunches
- broccoli 1/4 piece
- carrot 1/5 piece
- green onion 1/2 stalk
- minced garlic 1 tablespoon
- thinly sliced ginger a small amount
- vegetable oil 3 tablespoons
- soy sauce 2 tablespoons
- dark soy sauce (nochuu) 1/2 teaspoon
- salt a small amount
- pepper a small amount
- starch slurry 2 tablespoons
- sesame oil 1 tablespoon
- sugar 1/2 teaspoon
- cooking wine 1 tablespoon
Recipe 🍳
- Cut squid, shrimp, various mushrooms, and vegetables into bite-sized pieces, blanch briefly in boiling water, then remove and drain.
- Heat 3 tablespoons of vegetable oil in a pan, add green onion, minced garlic, and sliced ginger, and stir-fry until fragrant.
- Add the blanched seafood and vegetable toppings to the pan and stir-fry together.
- Season lightly with salt, pepper, and dark soy sauce, add a little water to create a slightly thick broth, then gradually add starch slurry to achieve desired thickness, completing the topping sauce.
- Boil the noodles in hot water, rinse under cold water, then briefly re-blanch in boiling water to warm them up and remove excess moisture. Set aside in a bowl.
- In a pot, combine water, soy sauce, sugar, and cooking wine, and bring to a boil until the broth reaches a color similar to Americano. Drizzle with sesame oil.
- Place the prepared noodles in a serving bowl, top with the stir-fried flavorful topping, and pour the freshly boiled soy sauce broth over to finish.
- Prepare seafood and vegetables by blanching them in boiling water.
- Sauté green onion, garlic, and ginger in a pan, then stir-fry the blanched ingredients and thicken with starch slurry.
- Place boiled noodles in a bowl, top with the stir-fried mixture, and pour the prepared soy broth over.
Cooking tips 💡
- If you don't have dark soy sauce (nochuu), you can omit it, but adding a small amount enhances the rich, authentic Chinese appearance and flavor.
- When making the topping sauce, do not add all the starch slurry at once—add it gradually while checking the consistency to prevent clumping.
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