Pocha Eomuk Udon (Korean Street Stall Fishcake Udon)

Selina S. Lee's avatar
Selina S. Lee

Ingredients

  • 2
    sheets Fishcake
    thinly sliced lengthwise
  • 1
    pack Udon noodles
    pre-soaked if frozen
  • 0.2
    oz Dried kelp
  • 4
    Dried shiitake mushrooms
  • 1
    Scallions
    finely chopped
  • 3
    tbsp Soy sauce
  • 1
    tbsp Mirin
  • 1/2
    tsp Sugar
  • 1/3
    tsp Gochugaru

Instructions

1
Finely chop scallion, thinly slice fish cake sheets lengthwise. If using frozen noodles, in a mixing bowl, soak the noodles in cold water for 15 minute until noodles start to untangle.
2
In a small pot over high heat, add 2 cups of water, dried kelp, and dried shiitake mushrooms. Bring it to boil for about 4-5 minute then take out the dried ingredients.
3
Season the broth with soy sauce, mirin, and sugar. Add fish cake noodles, udon noodles then boil it for 2-3 minutes.
4
Add scallions and gochugaru to serve.
Selina S. Lee's avatar
Finely chop scallion, thinly slice fish cake sheets lengthwise. If using frozen noodles, in a mixing bowl, soak the noodles in cold water for 15 minute until noodles start to untangle.