Warm Udon in Refreshing Anchovy Broth
A 20-minute bowl of udon made with toasted anchovy broth, fish cake, and vegetables.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Toasting dried anchovies without oil and simmering them from cold water with Korean radish and large green onion creates a clean, refreshing broth with no fishy smell. Topped with briefly blanched fish cake, crown daisy, and green onion, this simple bowl comes together easily in 20 minutes.
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Large green onion (daepa)2 stalks
- Korean radish (mu)4 pieces
- Dried anchovies2 handfuls
- Udon noodles
- Fish cake (eomuk)
- Ssukgat (crown daisy)4 stems
- Seaweed flakes
- Red chili pepper
- Gochugaru (Korean chili flakes)
Seasoning
- Soy sauce3 tbsp
- Salt1 tsp
- For large dried anchovies, remove just the guts; you can keep the heads on. Toast them lightly in a dry frying pan without oil.
Steps
For large dried anchovies, remove just the guts; you can leave the heads on. Toast them lightly in a dry frying pan without oil.
Add the large green onion, Korean radish, and toasted anchovies to a pot and bring to a boil starting from cold water.
This prevents any fishy smell.
Once the water comes to a boil, add the fish cake.
Take the fish cake out right away. I like having fish cake flavor in the udon broth,
so just cook it briefly like that and remove it. Once boiling, simmer over medium heat for about 10 minutes longer.
Meanwhile, julienne the ssukgat (crown daisy), red chili pepper, large green onion, and cooked fish cake to use as toppings for the udon.
Now you need to season the brewed broth. I season it with soy sauce and salt,
and add a little MSG to adjust the taste.
At the grocery store, one pack of noodles was only 300 won.
Ta-da! How does the finished udon look? Pretty convincing, right?
Ppunwife's tips
- Lightly toasting the dried anchovies when making anchovy broth prevents any fishy odor.
- Adding the large green onion, Korean radish, and toasted anchovies to cold water and bringing them to a boil from the start prevents any fishy taste.
FAQ
How can I reduce the fishy smell in anchovy broth?
Toasting the dried anchovies lightly in an ungreased pan and simmering them with large green onion and Korean radish starting from cold water prevents any fishiness.
Do I need to remove the anchovy heads when prepping?
You can leave the heads on; just remove the guts before simmering.
Why take the fish cake out early instead of boiling it in the broth?
It flavors the broth slightly, and taking it out early allows you to julienne it and use it as a clean topping later.
