Ulmyeon
HB-16789 · Hand-built original · Korean
An anchovy kalguksu ramen is transformed into ulmyeon, a thickened seafood noodle soup with vegetables and egg ribbons. Starch water gives the broth its characteristic silky body.
KoreanMain courseGluten-freeDairy-free
Main ingredient: instant ramen
Pairs well with: pickled radish, kimchi, fried dumplings, jajangmyeon
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 package anchovy kalguksu instant ramen
- 4 paper cups water
- 2.8 oz seafood mix
- 1/4 onion
- 1/4 carrot
- 1/2 oz garlic chives
- 1 napa cabbage leaf
- 2 wood ear mushrooms
- 1 egg
- 2 tablespoons starch water
- sesame oil, a little
Method
- Julienne the onion, carrot and napa cabbage leaf, cut the garlic chives into 2-inch lengths, and soak the wood ear mushrooms in water until pliable.
- Bring the water to a boil in a pot with the ramen seasoning powder stirred in.
- Add the seafood mix, onion, carrot, napa cabbage and drained wood ear mushrooms to the boiling broth and cook until the vegetables soften.
- Drop in the ramen noodles and boil until they loosen and cook through.
- Stir in the starch water, made with equal parts starch and water, and let the broth thicken to a glossy consistency.
- Reduce the heat, drizzle in the beaten egg so it forms ribbons, then add the garlic chives and a little sesame oil and remove from the heat.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).