Korean Street Stall Udon (Dashi Broth Fish Cake Noodle Soup)
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Fish cake simmered right in the broth, a heap of dried seaweed flakes, and sliced scallions: this bowl recreates the udon sold at Korean street stalls, known as pojangmacha.
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The fish cake stays in for only about 5 minutes, since much longer leaves it soft and limp. The broth is a quick homemade dashi of kombu and bonito flakes, seasoned with both soup soy sauce and regular soy sauce for a balance of savoriness and color, plus a little sugar to round off the soy. The bonito flakes steep off the heat without stirring, which keeps the dashi clear. The soup stays clear because frozen udon is only blanched in a separate pot and placed in the bowl first, with the broth brought back to a rolling boil and poured over.
Ingredients
Instructions
- 1
Place 900 ml cold water and 5 g kombu in a pot, then heat slowly over medium-low heat.
When small bubbles gather at the edges, steep for only 8 minutes and remove the kombu.
- 2
Turn off the heat and add 10 g bonito flakes, leaving them undisturbed for 2 minutes.
Do not stir, then strain gently through a sieve so the broth stays clear instead of cloudy.
- 3
Return the broth to the pot and add 1.5 tablespoons soup soy sauce, 1 tablespoon soy sauce, and 1 teaspoon sugar.
Bring to a boil over medium heat, then taste once the sugar dissolves.
- 4
Slice 120 g fish cake into easy-to-eat pieces and add it to the boiling broth.
Simmer over medium heat for up to 5 minutes so it seasons the soup, then lower the heat before it turns mushy.
- 5
Boil water in another pot and blanch 2 packs of frozen udon for just 1 minute.
As soon as the strands separate, drain and rinse briefly in cold water to remove surface starch.
- 6
Place the noodles in bowls first, then bring the broth back to a strong boil and pour it over while very hot.
Add the fish cake, top with 20 g scallion and 2 tablespoons shredded seaweed, and serve immediately.
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