March 10, 2026

Jemul Noodle Soup, Cooking the Noodles Directly in the Broth Instead of Separately Makes It Tastier

Name: Jemul Noodle Soup, Cooking the Noodles Directly in the Broth Instead of Separately Makes It Tastier
Total time: 20 min
Yield: 1
Cuisine: Korean
Ingredients: 1 serving Thin noodles (somyeon); 20 g Medium-sized dried anchovies; 1 sheet Dried kelp; 0.25 Onion; 1 a little Carrot; 0.5 stalk Green onion; 2 Frozen fried tofu pockets; 1 a little Seaweed flakes; 1 a little Pickled chili pepper; 1 Egg; 0.5 tbsp Minced garlic; 2 tbsp Tuna sauce; 0.5 tbsp Soup soy sauce

Profile김진순 점심시간Views: 42

Cook time: 20 min
Difficulty: 1 out of 5 stars
Servings: Serves 1

Ingredients

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Serves 1

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Steps

Thinly julienne the onion and carrot, and beat 1 egg.
Bring 1.5L of water to a boil, then add 20g of medium-sized dried anchovies and 1 sheet of dried kelp, and boil for 10 minutes.
Add 1/2 tablespoon of minced garlic, count 60 seconds, then remove the anchovies and kelp to complete the broth.
Add 1 serving of thin noodles to the broth and stir once.
At the first boil-up, add 2 tablespoons of water; at the second boil-up, add 2 more tablespoons of water and season with 2 tablespoons of tuna sauce and 1/2 tablespoon of soup soy sauce.
At the third boil-up, add onion and carrot; at the fourth boil-up, skim the foam and pour the beaten egg in a circular motion.
Count to 10, add thinly sliced green onion, and turn off the heat. Top with fried tofu, seaweed flakes, and pickled chili pepper as desired.

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