Fish cake and seaweed Jjolmyeon.

🔔 Fish Cake & Seaweed Jjolmyeon (Chewy Wheat Noodles). (1T = standard rice spoon).
[Serves 2]
Fish cake 300g, Jjolmyeon noodles 400g, dried seaweed (gim) 8g, green onion 40g, Cheongyang chili pepper 1, water 1.2L, minced garlic 1T (10g), tuna sauce 2T, Korean soy sauce 1T, salt 1/3T, pepper (2 pinches).

✨ Fish Cake & Seaweed Jjolmyeon.
1. Slice the fish cake, dried seaweed, green onion, and Cheongyang chili pepper.
2. Add the fish cake to 1.2L of boiling water, cover, and boil over high heat.
Once boiling, reduce to medium heat and cook for 2 minutes.
3. After 2 minutes, add minced garlic (1T/10g), tuna sauce (2T), Korean soy sauce (1T), green onion, and Cheongyang chili pepper; boil over high heat.
4. Once it comes to a boil, taste the broth and adjust the seasoning with salt to your preference.
5. Boil for another 30 seconds, then turn off the heat.
6. Stir in the dried seaweed and 2 pinches of pepper.
7. Boil the Jjolmyeon noodles in a separate pot of boiling water.
Rinse the cooked noodles in cold water.
8. Place the cooked noodles in a bowl and pour the hot broth over them.

#Cooking #Recipe