Kimchi, Fish Cake, and Sundae Noodle Soup recipe - ingredients, nutrition and when to eat it
This noodle soup is simmered with kimchi, fish cake, and sundae (Korean blood sausage) for a spicy, warming broth.
This noodle soup is simmered with kimchi, fish cake, and sundae (Korean blood sausage) for a spicy, warming broth. The tangy kimchi pairs with the chewy sundae, making it a hearty lunch or dinner on a chilly day.
Street food · 20 minutes to cook
Tips: Sundae can fall apart if simmered too long, so add it at the end and cook just until warmed through.
Tips: The kimchi and broth may already be salty, so add the soy sauce a little at a time and taste as you go.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Napa cabbage kimchi — 0.5 cup
- Fish cakes — 1 sheet
- Korean blood sausage (sundae) — 80 g
- Dashi stock — 400 ml
- Green onion — 0.3 pc
- Garlic — 1 clove
- Korean red pepper flakes — 0.5 tsp
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Water — 100 ml