Photograph of the finished Udon Korean

Korea · Mì udon nước cá cơm kiểu Hàn Garak-guksu

Udon Korean

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Udon noodles Udon noodles 1.8 lb
  • Photograph of Dried anchovies Dried anchovies 3.5 oz
  • Photograph of Kombu seaweed Kombu seaweed 1.7 oz
  • Photograph of Pollock Pollock 14.1 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 1.1 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Nori seaweed Nori seaweed 4 sheets
  • Photograph of White radish White radish 14.1 oz

Method

  1. 1 Cook dried anchovies with kombu and radish in 1.2 liters of water for 15 minutes, then strain.
  2. 2 The anchovy broth is what sets the Korean version apart from the Japanese udon, which uses dried flounder; it has a stronger salty flavor and a less fishy taste.
  3. 3 Remove the kombu before the water boils vigorously to prevent it from becoming slimy.
  4. 4 Add soy sauce, then add the sliced pollock fish cakes and cook for 5 minutes.
  5. 5 Boil the udon noodles for 6 minutes separately, then arrange them in a bowl and pour hot broth over them.
  6. 6 Crack an egg into the simmering broth, cook for 90 seconds, then ladle it over the noodles, and sprinkle with gochugaru, green onions, and shredded seaweed.

With an appliance

  • Microwave 35 min

    Replace step 1: place anchovies, kombu, radish, and water in a deep bowl with a slightly open lid, microwave at 900W for 11 minutes, then strain; this method saves about 4 minutes and eliminates the need to monitor for boiling over. Step 3 remains the same: remove the kombu after 8 minutes to remove any slime from the broth.

Start cooking