Hearty Rest-Stop Style Fish Cake Udon
A simple 2-serving fish cake udon made flavorful with broth tablets and fish cake.
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 →
This noodle soup gets its deep savory flavor from broth tablets seasoned with soup soy sauce and tuna extract sauce, then simmered with fish cake and fried bean curd. By using pre-cooked frozen noodles and briefly blanching them just until they loosen, you can easily pull it together.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Udon noodles2 servings
- Stick fish cake (eomuk) (or 2 sheets flat fish cake)1 (2 sheets)
- Ssukgat (crown daisy)1/2 handful
- Fried bean curd1 cup
- Anchovy broth3 tablets, 6 cups (6 cups)
- Seaweed flakes
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Tuna extract sauce (chamchi-aek)
- Mirin (cooking rice wine)1 tbsp
- Salta little
- Gochugaru (Korean chili flakes)a little
- Ground black peppera little
- You can use 2 sheets of flat fish cake instead of the stick fish cake.
- You can use 6 cups of water and 3 broth tablets instead of 6 cups of anchovy broth.
Steps
Prepare the ingredients
Adding fish cake or fried bean curd to udon gives it great texture, and the savory umami of the fish cake makes the broth even more delicious.
I prepared thick stick fish cake.
For vegetables, I prepared a little ssukgat (crown daisy) and large green onion (daepa), plus one pack of seasoned seaweed.
Cut the ingredients
Cut the fish cake and ssukgat into bite-sized pieces, and thinly slice the large green onion into rounds.
Boil the broth
In a pot, add 6 cups of water and 3 broth tablets (or 6 cups of anchovy broth), along with 1 tbsp soup soy sauce (guk-ganjang), 1 tbsp tuna extract sauce (chamchi-aek), and 1 tbsp mirin (cooking rice wine), then bring to a rolling boil.
Add the fish cake and fried bean curd, bringing it to a quick, brief boil.
Taste and season with salt if it tastes bland.
Cook the noodles
Drop the frozen udon noodles into rolling boiling water and take them out as soon as they loosen softly.
They are already fully cooked before freezing, so there is no need to boil them long.
Drain in a strainer, place directly into serving bowls, and ladle the broth and all prepared toppings over them.
Finish
It tastes even better if you finish by garnishing with seasoned seaweed, gochugaru (Korean chili flakes), and ground black pepper.
Sipping hot broth as the weather gets chilly feels wonderful.
It is just as delicious as the udon at highway rest stops.
The springy, soft udon noodles, chewy fish cake, and sponge-like fried bean curd make it complete.
Try making rest-stop fish cake udon at home and enjoy.
Ppunwife's tips
- Frozen udon noodles are already fully cooked before being frozen, so you do not need to boil them long; just remove them once they loosen softly in boiling water.
FAQ
Can I use a different kind of fish cake instead of stick fish cake?
You can substitute 2 sheets of flat fish cake instead.
How long should I boil frozen udon noodles?
Since they are pre-cooked before freezing, you can take them out as soon as they separate and become tender in boiling water.
What should I use to season the broth if it tastes bland?
Taste the broth and adjust the seasoning by adding a little salt if it needs more flavor.
