Spicy Fish Cake Udon Noodles (Spicy Fish Cake Soup).
Porridge & NoodlesIngredients
- 6 pieces of skewered fish cakes.
- One package of udon noodles.
- Approximately 800 ml of water.
- 2 tablespoons of gochujang.
- Minced garlic, 0.5 teaspoon.
- 1 tablespoon of soy sauce.
- 1 tablespoon of sugar.
- 1 tablespoon of gochugaru (Korean chili powder).
- 1 tablespoon of cooking oil.
- 2 green chili peppers.
- 1 red chili pepper.
- A small amount of green onions.
- 3 pinches of pepper.
Instructions
In a pot (a metal pot is recommended), add 1 tablespoon of cooking oil. Then, add 0.5 tablespoons of minced garlic, 1 tablespoon of gochugaru (Korean chili powder), and 2 tablespoons of gochujang (Korean chili paste). Stir over medium-low heat for a short time, being careful not to burn the ingredients.
Pour in 800ml of water, add 1 tablespoon of soy sauce and 1 tablespoon of sugar to adjust the seasoning, then bring the broth to a boil.
Once the broth comes to a boil, add the skewered fish cakes first and cook until they release their flavor.
Once the fish cakes are cooked, add the udon noodles and cook for another 3 minutes, or until the noodles are properly separated.
Finally, add finely chopped green onions, green chili peppers, red chili peppers, and black pepper, and simmer for a moment before serving with Korean radish.