Super Simple Bibim Udon (Spicy Mixed Udon Noodles) with Pollock Roe
A 10-minute noodle dish where blanched udon noodles are mixed with savory pollock roe and an egg yolk.
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 →
A special noodle dish where chewy, blanched udon noodles are topped with peeled pollock roe and finely sliced scallions, then mixed together. With a short cooking time of around 10 minutes, it is perfect for solo dining or a quick lunch. Tsuyu adds deep savory umami, and you can top it with a soft-boiled egg or bonito flakes according to your taste.
- Servings
- 1 serving
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Udon noodles1
- Large green onion (daepa) (or scallions (jjokpa))
- Egg yolk
- Pollock roe (myeongnan)1 piece
- Seasoned dried seaweed sheets
- Tsuyu (or tuna extract sauce (chamchi-aek))to taste
- If you do not like raw eggs, you can leave it out or top with a soft-boiled egg instead.
- Adding bonito flakes gives it an upscale bibim udon flavor.
- You can also finely mince Cheongyang chili peppers to enjoy it spicy.
Steps
Prepare the ingredients
Udon noodles, pollock roe, large green onion (or scallions), seaweed, tsuyu...
I also added an egg yolk that is missing from the photo, but if you dislike any fishy smell, you do not have to add it.
Slice the ingredients
Peel the membrane off the pollock roe and scrape out only the roe.
Finely slice the large green onion or scallions.
Blanch the udon
Add the udon noodles to rolling boiling water and blanch for 2 minutes, letting them loosen naturally.
Since they are precooked and frozen noodles, do not blanch them for long.
Rinse in cold water and drain well to make them springy and chewy.
Finish the dish
Place the udon noodles in a bowl and add the toppings to finish.
Adding plenty of large green onion or scallions cuts through any greasiness and gives it a fresh aroma.
You can also finely mince Cheongyang chili pepper to enjoy it spicy.
Break the egg yolk...
Mix thoroughly and add a suitable amount of tsuyu to adjust the final seasoning and boost the umami.
This is one I made on another day with a soft-boiled egg yolk; if you cannot eat raw eggs, it is great made like this too.
Ppunwife's tips
- Since they are precooked and frozen noodles, do not blanch them for long.
- Adding plenty of large green onion or scallions cuts through any greasiness and gives it a fresh aroma.
FAQ
What should I do if I am uncomfortable with raw egg yolk?
Depending on your preference, you can omit the egg completely or cook the yolk until soft-boiled and place it on top.
How long should I boil the udon noodles?
Frozen precooked noodles become chewy when blanched in boiling water for about 2 minutes just until they loosen, then rinsed in cold water and drained.
Can I use something other than tsuyu to season it?
If you do not have tsuyu, using tuna extract sauce (chamchi-aek) is a great way to adjust both the seasoning and umami.
What can I add if I want to enjoy it spicy?
Finely mincing Cheongyang chili pepper and adding it as a garnish adds a spicy kick.
