Sindang-dong Jjolbokki

Slice 2 sheets (100g) of square fish cake and prepare.

Thaw the frozen Jjolmyeon in advance.

Add 2 cups (500ml) of water to a pot, bring to a boil, set a 2-minute timer, add 400g of Jjolmyeon, and stir so they don't stick together.

Rinse the cooked Jjolmyeon in cold water.

In a bowl, mix Umme powder 2 tbsp, red chili powder 1 tbsp, sugar 2 tbsp, Gochujang 2 tbsp, Chunjang 1 tbsp, water 2 tbsp, and starch syrup 5 tbsp to make the sauce.

Add the prepared Jjolmyeon to a pot and pour in 1.5 cups (350ml) of water.

Add the prepared fish cake and 7 tbsp of the sauce to the pot.

Once it starts boiling over high heat, set a 2-minute timer and boil.