Busan-Style Jjol-Udong
Busan-Style Jjol-Udong
A Heartwarming Jjol-Udong Recipe on a Rainy Day, Inspired by Busan’s Famous Spot
The Jjol-Udong from Baekseol University in Yeongdo, Busan, offers an incredibly delicious taste that’s unlike anything I’ve ever experienced before! It’s so unique, it feels almost impossible to perfectly replicate. As a long-time regular customer, I’ve tried to recreate it at home when I can’t visit. Everyone who has tasted my version says it’s delicious, so I’m excited to share this recipe with you all! It’s perfect for a cozy day.
Main Ingredients- Jjolmyeon noodles for 4 servings (approx. 800g)
- 3 long, rice cake-shaped fish cakes
- 1 sheet of thinly sliced square fish cake
- 1/4 zucchini
- 8 sheets of dried fried tofu (yubu)
- 1 egg, beaten (for egg wash)
- 2.5 Tbsp cornstarch
- 1/4 cup water (for cornstarch slurry)
Broth and Seasoning Ingredients- 20 ladles of anchovy-dashima broth (homemade or store-bought)
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp brewed soy sauce (Yangjo-ganjang)
- 2/3 Tbsp seasoned salt (Matsogeum)
- 1/2 Tbsp Dashida (MSG-based seasoning)
- 1 egg (for chili paste)
- 1 Tbsp minced garlic
- 1 stalk of green onion (chopped)
- 1 Tbsp red chili powder (for chili paste)
- 1/2 Tbsp black pepper powder
- 1 tsp sugar
- 2 packets of seasoned seaweed (crumbled)
- 20 ladles of anchovy-dashima broth (homemade or store-bought)
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp brewed soy sauce (Yangjo-ganjang)
- 2/3 Tbsp seasoned salt (Matsogeum)
- 1/2 Tbsp Dashida (MSG-based seasoning)
- 1 egg (for chili paste)
- 1 Tbsp minced garlic
- 1 stalk of green onion (chopped)
- 1 Tbsp red chili powder (for chili paste)
- 1/2 Tbsp black pepper powder
- 1 tsp sugar
- 2 packets of seasoned seaweed (crumbled)
Cooking Instructions
Step 1
First, prepare a rich and flavorful broth. In a pot, combine a handful of dried anchovies, 3 dried ribbonfish (di-pori), half a handful of dried shrimp, 2 pieces of dashima (kelp), and 3 dried shiitake mushrooms. Add water and simmer gently for about 2 hours to create a deep, concentrated broth. If you’re short on time or prefer convenience, feel free to use store-bought broth or a broth sachet.
Step 2
Prepare the other ingredients by slicing them. Slice the long, rice cake-shaped fish cakes diagonally into bite-sized pieces. Cut the thin square fish cake into long, thin strips. Slice the zucchini similarly, on the bias. Cut the dried yubu into manageable pieces as well.
Step 3
Add the prepared fish cakes, zucchini, and yubu to the simmering broth and bring it to a boil. Once boiling, season the broth with 1 Tbsp soup soy sauce, 1 Tbsp brewed soy sauce, 2/3 Tbsp seasoned salt, and 1/2 Tbsp Dashida. Adjust the seasoning to your taste, as the broth is crucial for the overall flavor of the dish.
Step 4
Now, cook the jjolmyeon noodles. Boil them in plenty of water for about 4 minutes, or until they reach your desired chewy texture. Be careful not to overcook them. Once cooked, immediately rinse them under cold running water to remove excess starch and then place them into individual serving bowls.
Step 5
Next, thicken the broth to the perfect consistency. In a small bowl, mix the cornstarch with 1/4 cup of water to create a slurry. Gradually pour this slurry into the boiling broth while stirring until it reaches a nice, thick consistency. Finally, gently drizzle in the beaten egg and stir lightly to create delicate egg ribbons.
Step 6
Let’s prepare the spicy topping. In a separate small bowl, combine the egg (for the topping), 1 Tbsp minced garlic, 1 chopped green onion stalk, 1 Tbsp red chili powder, 1/2 Tbsp black pepper powder, and 1 tsp sugar. Mix well to create a spicy paste. You can add a little bit of the hot broth to the paste and mix it in to help it dissolve smoothly into the soup.
Step 7
To serve, ladle the thick, rich broth over the jjolmyeon noodles in each bowl. Top generously with the prepared spicy paste, crumbled seasoned seaweed, and chopped green onions. For an extra touch, garnish with some fresh perilla leaves (sukgat) and sesame seeds if desired. You’ll have a wonderfully delicious Jjol-Udong with tender noodles and a savory, thick broth. Enjoy this comforting and satisfying dish, especially on a rainy day!
