Tongyeong-Style Ujja: Udon Broth with Black Bean Sauce (2 Servings)

Check the cooking instructions and allergen labels of the packaged noodles, sauce and fish cake. Slice 30 g scallion and, if using it, 60 g fish cake.

Bring 600 mL anchovy-kelp broth to a boil. If adding fish cake, heat it thoroughly following its package instructions. Add a little water if too salty.

Warm 360 g packaged cooked udon according to the label, gently separate the strands, drain and divide between two bowls.

Heat the 180 g ready-cooked jjajang sauce separately according to the packaging. Do not substitute an uncooked sauce containing raw meat.

Pour half the hot broth over the noodles in each bowl, spoon half the hot jjajang sauce on top, then add scallion and optional seaweed flakes.

Mix the broth and sauce gradually to adjust the balance. Do not leave cooked noodles and sauce at room temperature for 2 hours or longer; refrigerate leftovers promptly.