Chewy chewy udon
Jjol Udon is a fantastic combination of hot anchovy broth and chewy noodles. It's not the taste of Jjolwoo-dong that I ate at the snack bar in front of the school when I was a student, but it was good to eat it while recalling old memories
2 serving
Within 30 minutes
짱구맘
Ingredients
  • Jjolmyeon
    2serving
  • Fried tofu
    3piece
  • a crown daisy
  • seaweed flakes
    little
  • sesame salt
    little
  • Water
    1L
  • Anchovy
    1handful
  • Sea tangle
    1piece
  • onion
    1/2ea
  • leek
  • Cheongyang red pepper
    1ea
  • brewed soy sauce
  • Red pepper powder
  • leek
  • Cheongyang red pepper
  • Sesame oil
Cooking Steps
STEP 1/5
Add a handful of anchovies, one kelp, half an onion, green onion roots, and one cheongyang pepper to a liter of water and boil over high heat Reduce the heat to low and boil for about 30 minutes, strain it through a sieve, and prepare the broth separately.
STEP 2/5
Parboil the fried tofu in boiling water, squeeze the water out, and then shred it. Mix the seaweed flakes and sesame salt.
STEP 3/5
Mix all the ingredients for the sauce It's better to increase the amount of red pepper powder a little more dry than regular seasoned soy sauce. If you use brewed soy sauce, it tastes cleaner than dark soy sauce.
STEP 4/5
Prepare the jjolmyeon in strands, boil it in boiling water, and rinse it in cold water.
STEP 5/5
Put the jjolmyeon in boiling anchovy broth once, take it out, put it in a bowl, and put the sauce, fried tofu, seaweed flakes, and crown daisy on top.
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