Warm Fish Cake Noodles (Eomuk Guksu)
Warm Fish Cake Noodles (Eomuk Guksu)
How to Make Delicious Fish Cake Noodles on a Rainy, Chilly Day (Plus Simple Noodle Sauce)
When the rain patters down and a chilly wind blows, a warm bowl of Janchi-guksu (banquet noodles) comes to mind. Today, I’ve made a special version with soft fish cakes, making it even more hearty and deeply flavorful: Eomuk Guksu! The harmony of chewy noodles and refreshing broth is simply exquisite!
Main Ingredients- Medium noodles, 2 servings (approx. size of two 500-won coins)
- 1/2 onion
- 2 sheets of square fish cake (eomuk)
- 1.5 handfuls of shiitake mushrooms or your favorite mushrooms
- 1/4 carrot
Cooking Instructions
Step 1
First, let’s make a delicious anchovy broth. Fill a pot with plenty of water and add the anchovy-kelp broth pack (or dried pollock broth pack) and bring to a boil. This will deepen the flavor of the broth.
Step 2
Prepare the vegetables and fish cake for the noodles. Slice the fish cake into bite-sized pieces (squares or strips). Thinly slice the onion, tear or slice the mushrooms, and julienne the carrot. This adds beautiful color!
Step 3
Shall we make a spicy and sweet sauce? In a small bowl, combine 4 Tbsp of regular soy sauce, 1/2 finely chopped red or green chili pepper, some chopped green onion, 1 Tbsp sugar, and a pinch of red pepper powder. Mix well. You can adjust the spiciness and sweetness to your preference.
Step 4
Now, let’s stir-fry the vegetables. Lightly oil a pan, add the prepared fish cake, onion, mushrooms, and carrot. Sprinkle with a pinch of salt and stir-fry over medium heat until the vegetables are slightly cooked. This brings out the natural sweetness of the ingredients.
Step 5
Once the vegetables are sautéed, transfer them to a plate and set aside. Pre-stir-frying them like this makes them even more delicious when used as a topping.
Step 6
It’s time to cook the noodles. Fill a pot with plenty of water and bring it to a rolling boil. Add the medium noodles in a zigzag motion to prevent them from clumping. Add 3 pinches of salt to prevent sticking. When the water starts to boil vigorously after adding the noodles, pour in about one cup of cold water. Repeat this process 2-3 times. This method perfectly cooks the noodles, making them delightfully chewy.
Step 7
While the noodles are cooking, reboil the broth you prepared earlier. Add 1 Tbsp of minced garlic, a little soy sauce for soup, and a little fish sauce to season. It’s best to season the broth slightly lightly at first, so the flavors of the noodles and fish cake shine through. Once seasoned, bring it to a rolling boil.
Step 8
Drain the cooked noodles and rinse them quickly under cold water to remove excess starch. Drain thoroughly and place them in a colander. Then, dip the noodles into the hot broth 3 times briefly. This warms the noodles without making them mushy, maintaining their chewy texture.
Step 9
All preparations are now complete! Place the warmed noodles in a deep bowl. Arrange the pre-stir-fried fish cake and vegetables attractively on top as a garnish. Ladle the hot broth generously over everything. Finally, add the prepared sauce to your liking, and you’ll have the perfect bowl of Eomuk Guksu, ideal for a rainy day!
