AI-generated imageWarm Jjolmyeon in Anchovy Broth with Fish Cake and Tofu Pouch
A winter-friendly Korean noodle bowl of chewy jjolmyeon noodles in hot anchovy-kelp broth with fish cake, fried tofu pouch and fully cooked egg.
Ingredients
servings: 1 · Check ingredients
Steps
- 01
Slice fish cake and tofu pouch. Rinse crown daisy greens. Hard-boil the egg, peel and halve it.
- 02
Cook jjolmyeon separately according to its package directions; rinse under cold water to remove surface starch and drain.
- 03
Bring 500 ml anchovy-kelp stock to a simmer; season with soup soy sauce, reducing it if the stock is salty.
- 04
Heat the fish cake and tofu pouch thoroughly in the broth; add crown daisy greens at the end until just wilted.
- 05
Briefly warm the drained noodles in hot broth; transfer to a bowl and top with broth, toppings, hard-boiled egg, scallion and seaweed. Serve hot.
Helpful source links
Before you cook
Check package allergen labels for wheat, fish, soy and egg. Cook the egg until yolk and white are firm. Adjust soy sauce for salty stock. Serve immediately and chill leftovers promptly.
Allergens: 밀(쫄면·어묵 제품 확인), 생선(멸치·어묵), 대두(유부·간장), 달걀
Image & source credits
AI-generated image.
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