Korean-Chinese Seafood Gravy Noodles
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Ulmyeon is a Korean-Chinese noodle dish in which fresh wheat noodles are topped with a thick, white starch-thickened gravy loaded with seafood and vegetables.
Read more
Shrimp, squid, and other shellfish give the gravy a pronounced umami backbone. Beaten egg is swirled into the sauce toward the end, adding body and soft curds throughout. Unlike jjamppong, the dish carries little to no chili heat. Preparation takes about 40 minutes, and getting the starch slurry to the right consistency is the most important step.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Score the squid lightly, cut it into bite-size pieces, and pat 100 g shrimp dry so the seafood sears instead of steaming.
Slice the cabbage and onion thinly so they soften quickly in the hot gravy.
- 2Heat
Bring a pot of water to a boil and cook 220 g fresh Chinese wheat noodles just shy of fully tender.
Do not rinse them cold; drain well and place them in bowls so the hot gravy clings.
- 3Control
Heat a wide pan over medium-high heat, then add the squid and shrimp and stir-fry for about 1 minute.
When the surfaces turn opaque, add the cabbage and onion before the seafood becomes tough.
- 4Control
Stir-fry the vegetables for 2 more minutes, until the cabbage starts to soften but still holds shape.
Add 500 ml chicken stock and 1 tablespoon oyster sauce, bring to a boil, then simmer 4 minutes.
- 5Control
Mix 2 tablespoons potato starch with 3 tablespoons water until smooth.
Pour the slurry into the simmering gravy a little at a time while stirring constantly, and stop when it looks glossy and coats a spoon.
- 6Finish
If the sauce becomes too thick, lower the heat and stir the bottom while checking the consistency.
Pour it generously over the noodles and serve hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ulmyeon prepares seafood and vegetables in a thick starch-thickened gravy over wheat noodles.
- Finish cue
- Pour the slurry into the simmering gravy a little at a time while stirring constantly, and stop when it looks glossy and coats a spoon.
- Avoid this
- Cook noodles right before serving to avoid sogginess.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 9 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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