Korean
Korean - Noodles
Eomuk Guksu
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 6 cups anchovy-kelp broth
- • 200g fish cake sheets (eomuk), cut into strips
- • 300g dried thin wheat noodles (somyeon)
- • 1/2 onion, sliced
- • 2 cloves garlic, minced
- • 2 tablespoons soup soy sauce
- • 2 spring onions, sliced
- • 1/4 teaspoon ground black pepper
Preparation Steps
1
Phase 1
Bring the anchovy-kelp broth to a boil and add the onion and garlic.
2
Phase 2
Add the eomuk strips and simmer for 5 minutes so the broth takes on their flavour.
3
Phase 3
Season the broth with soup soy sauce and a pinch of salt.
4
Phase 4
Add the somyeon and cook for about 3 minutes until just tender.
5
Phase 5
Ladle into bowls, garnish with spring onions and black pepper, and serve hot.