Korean-Chinese Seafood Gravy Noodles
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. 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.
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Instructions
- 1
Prep squid and shrimp; thinly slice cabbage and onion.
- 2
Boil noodles separately, drain, and place in serving bowls.
- 3
Stir-fry seafood, then add vegetables and cook 2 more minutes.
- 4
Add chicken stock and oyster sauce, then bring to a boil.
- 5
Stir in starch slurry to thicken the gravy.
- 6
Pour the hot thick gravy over noodles and serve immediately.
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