Ulmyeon (Thick Noodle Soup with Vegetables)
A hearty Korean-Chinese noodle soup made by stir-frying seafood and vegetables, then simmering them in a thick broth enriched with potato starch and beaten egg.
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 1-serving noodle dish is made by stir-frying seafood and various vegetables, pouring in broth, and thickening it with beaten egg and a starch slurry. The warm, rich broth is deeply comforting, making it perfect for cold days or as a restorative meal.
- Servings
- 1 serving
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Chinese-style noodles1 serving (150 g)
- Mixed seafood1/2 cup
- Onion1/4
- Carrot1/5
- Enoki mushrooms1/2
- Wood ear mushrooms
- Napa cabbage leaves1 leaf
- Large green onion (daepa)a little
- Cheongyang chili pepper (hot green chili)1
- Egg1
- Potato starch1 tbsp (1 tbsp)
- Water or anchovy broth2 1/2 cups
Seasoning
- Minced ginger1 tsp
- Minced garlic1/2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Oyster sauce1/2 tbsp
- Salta little
- Ground black peppera little
- For the Ulmyeon ingredients, you will need about 1/2 cup of mixed seafood. Oysters in season right now, or lean cuts of meat, also work great.
- Prepare small amounts of the remaining vegetables based on what you have in the fridge. Bok choy, mung bean sprouts, or regular cabbage are also great additions.
Steps
Prepare the ingredients
For the Ulmyeon ingredients, you will need about 1/2 cup of mixed seafood. Oysters in season right now, or lean cuts of meat, also work great.
Prepare small amounts of the remaining vegetables based on what you have in the fridge. Bok choy, mung bean sprouts, or regular cabbage are also great additions.
Beat 1 egg, and mix 1 tbsp of potato starch with an equal amount of water to thicken the broth.
Slice the ingredients
Julienne the vegetables into thin strips so they are easy to pick up with chopsticks.
Stir-fry the ingredients
Drizzle a little cooking oil into a pan, add 1/2 tbsp minced garlic and 1/2 tsp minced ginger, and stir-fry the seafood thoroughly to remove any fishy smell.
Add all the vegetables at once, season with 1 tbsp regular soy sauce (jin-ganjang) and 1/2 tbsp oyster sauce, and stir-fry.
Simmer
Pour in 2 1/2 cups of water or anchovy broth and bring it to a rolling boil until the ingredients soften.
Drizzle the beaten egg in a circle, then pour in the starch slurry and stir immediately so the broth reaches the right thickness.
Taste and season with salt if needed...
Finally, add the mushrooms and ground black pepper, turn off the heat, and let them cook in the residual heat to finish.
Boil the noodles
Add the Chinese-style noodles to rolling boiling water and boil according to the package directions (3 to 4 minutes).
Rinse thoroughly in cold water to wash away the excess surface starch, then drain well.
Finish
Piping hot Ulmyeon is complete.
Adding a generous mix of seafood and ingredients makes it truly hearty.
Ppunwife's tips
- If you like your broth very thick, I think you can add 1 tbsp more potato starch.
FAQ
Can I use other ingredients instead of mixed seafood?
Seasonal oysters or lean cuts of meat work well as alternatives.
How can I make the broth thicker?
If you prefer a thicker consistency, adjust it by adding 1 tbsp of potato starch.
Is there a trick to removing the fishy odor when stir-frying the seafood?
Stir-frying the seafood with minced garlic and minced ginger in a lightly oiled pan helps eliminate any unwanted smell.
Can I use somyeon or kalguksu noodles instead of Chinese-style noodles? AI-generated
Yes, you can boil and pair it with chewy kalguksu noodles, udon noodles, or fresh noodles according to your preference.
