Eomuk Udon (Fish Cake Noodle Soup)
Sliced Korean fish cakes are simmered in a clear anchovy and kelp broth and served over thick udon noodles.
- Prep
- 8 min
- Cook
- 17 min
Scale the recipe
Ingredients
- Frozen cooked udon Weigh the frozen cooked noodles before thawing or blanching.
- 400 g
- Korean sheet fish cake
- 180 g
- Large green onion
- 20 g
- Water
- 5 C
- Anchovy and kelp stock bag Use an unsalted bag intended for 900 mL. Choose a bag for 900 mL. When using a fraction of a bag, brew the whole bag as directed and measure out the broth using the water amount listed here.
- 1 piece
Seasonings
- Korean soup soy sauce
- 1 T
- Minced garlic
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Slice the fish cakes and green onion
Cut the sheet fish cakes 180 g into bite-sized triangles and thinly slice the green onion 20 g.
-
Make the anchovy and kelp broth
Bring the water 5 C and stock bag 1 piece to a boil. Reduce to medium heat and simmer for 8–10 minutes, or as directed on the package, then lift out the bag.
-
Season the broth with soy sauce and garlic
Add the Korean soup soy sauce 1 T and minced garlic 1/3 T to the broth.
-
Simmer the fish cakes until heated through
Add the fish cakes and simmer over medium heat for about 5 minutes, until they are tender and hot throughout.
-
Cook and drain the udon separately
Blanch the frozen udon 400 g in another pot following the package directions, then drain it in a sieve.
-
Ladle the fish cake broth over the udon
Divide the noodles among bowls, ladle over the fish cakes and hot broth, and scatter the scallion on top.
