1
Trim the ends of vegetables like bok choy, then cut into 3-4 pieces.
Ulmyeon
A recipe for Ulmyeon with a clean and refreshing broth by hotel executive chef Yeo Kyung-rae.
ChineseNoodles
📝 11 steps
What You'll Need
Vegetablesas needed
Carrotas needed
Onionas needed
Wood ear mushroomsas needed
Shrimpas needed
Conchas needed
Squidas needed
Cooking winea pinch
Chicken powdera pinch
Soy sauce1 tbsp
Potato starchas needed
Egg1
Sesame oila pinch
Instructions
2
Carve decorative patterns into the carrot, then julienne it.
3
Julienne the onion.
4
Slice the pre-separated wood ear mushrooms into appropriate sizes.
5
Score the seafood, such as shrimp, conch, and peeled squid, then cut into bite-sized pieces.
6
Blanch the prepared vegetables and seafood in boiling water, then remove and drain.
7
Pour water into a pot, add cooking wine, chicken powder, and 1 tbsp of soy sauce, and bring to a boil.
8
Once the broth boils, add the blanched seafood and vegetables and cook.
9
Mix potato starch with water in a 1:1 ratio to make a starch slurry, then add it gradually to the boiling broth to thicken.
10
Pour in the beaten egg evenly and stir gently.
11
Finally, add sesame oil to finish, and pour the completed sauce over the noodles.