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Step 2 of 6
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.
5-minute timer
05:00
Step 2 of 6
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.