Fish Cake and Sundae Noodle Soup recipe - ingredients, nutrition and when to eat it
A Korean snack bar noodle soup made with sundae and noodles simmered in fish cake broth. The savory broth pairs with the chewy sundae for a hot, hearty bowl.
A Korean snack bar noodle soup made with sundae and noodles simmered in fish cake broth. The savory broth pairs with the chewy sundae for a hot, hearty bowl. It’s a nice choice for lunch or dinner on a chilly day.
Street food · 20 minutes to cook
Tips: Sundae can burst if simmered too long, so add it at the end and heat it gently.
Tips: Fish cake adds saltiness to the broth, so add the soy sauce a little at a time and taste as you go.
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Ingredients (1 serving)
- Fish cake — 80 g
- Korean blood sausage (soondae) — 100 g
- Cooked somyeon (thin wheat noodles) — 180 g
- Anchovy-kelp broth — 400 ml
- Radish — 50 g
- Green onion — 0.3 pc
- Soy sauce — 1 tsp
- Ground black pepper — 0.1 tsp