24hr KOREAN STREET FOOD like a local

Ingredients

• 200 g Sweet Potato Starch (Creates thin, bouncy noodles similar to those used in Korean street stalls)
• 180 ml Water (For noodle dough; keep ice‑cold for easier handling)
• 4 pieces Anchovy Fillets (Provides the umami base for the broth; can substitute anchovy paste)
• 2 tsp Dashi Powder (Instant dashi for quick broth; dissolve in 4 cups water)
• 2 tbsp Sesame Oil (Adds nutty aroma to the broth and final garnish)
• 1 tbsp Sesame Seeds (Toasted, for garnish)
• 100 g Firm Tofu (Cut into cubes and pan‑fried until golden (yubu))
• 30 g Chinese Chives (Garlic Chives) (Roughly chopped)
• 30 g Leek (White part only, thinly sliced)
• 1 sheet Korean Seaweed (Gim) (Shredded for topping)
• 50 g Kimchi (Finely chopped; adds tangy crunch)
• 1 tbsp Gochujang (Korean Red Chili Paste) (Base for sweet‑sour sauce)
• 1 tsp Rice Vinegar (For sweet‑sour sauce)
• 1 tsp Granulated Sugar (Balances the sauce)
• 1 tbsp Water (for sauce) (Thins the sauce slightly)
• to taste Salt (Adjust broth seasoning)

Instructions

1. Prepare the Noodle Dough

   In a mixing bowl combine sweet potato starch with ice‑cold water. Stir until a smooth, slightly sticky dough forms. Let rest for 5 minutes.

   Time: PT10M

2. Roll and Cut the Noodles

   Place the dough on a lightly starch‑dusted surface. Using a rolling pin, roll it out as thin as possible (about 2 mm). Fold the sheet several times and cut with a sharp knife into 2‑inch strips. Separate the strands with your fingers.

   Time: PT15M

3. Cook the Noodles

   Bring a large pot of water to a rolling boil. Add the cut noodles and stir gently. Cook for 3‑4 minutes until they float and are just tender. Drain in a fine mesh sieve and rinse briefly under cold water to stop cooking.

   Time: PT5M

   Temperature: 100°C

4. Make the Anchovy‑Dashi Broth

   In a saucepan combine 4 cups water, anchovy fillets, and dashi powder. Bring to a gentle simmer for 10 minutes. Remove the anchovies, stir in sesame oil, and season with salt to taste.

   Time: PT20M

   Temperature: 90°C

5. Prepare the Sweet‑Sour Gochujang Sauce

   In a small bowl whisk together gochujang, rice vinegar, sugar, and water until smooth. Set aside.

   Time: PT5M

6. Fry the Tofu (Yubu)

   Pat the tofu cubes dry, then heat 1 tbsp oil in a skillet over medium‑high heat. Fry the cubes until golden on all sides, about 3‑4 minutes. Transfer to paper towels to drain.

   Time: PT5M

   Temperature: 180°C

7. Assemble the Bowl

   Divide the cooked noodles between two serving bowls. Ladle hot broth over the noodles. Top with fried tofu, chopped kimchi, shredded seaweed, sliced leeks, Chinese chives, and a drizzle of the sweet‑sour sauce. Sprinkle toasted sesame seeds and an extra splash of sesame oil if desired.

   Time: PT5M

Nutrition Facts

Calories

410

Protein

12 g

Carbohydrates

70 g

Fat

10 g

Fiber

4 g