Udon Korean

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.