Ulmyeon || Korean Seafood Noodle Soup, 울면 1

Ulmyeon is a delightful Korean-Chinese noodle dish that offers a refreshing and comforting experience. Unlike its spicier counterpart, jjamppong, ulmyeon features a clear, slightly thickened broth made with cornstarch, giving it a smooth and velvety texture. The dish is typically garnished with a variety of seafood, vegetables, and sometimes a fried egg.

Key characteristics of Ulmyeon:

• Clear and flavorful broth: The broth is made with a mixture of vegetables, seafood, and a cornstarch slurry, resulting in a clean and satisfying taste.
• Tender noodles: The noodles are cooked to perfection and have a soft, chewy texture.
• Fresh seafood: A variety of seafood, such as shrimp, squid, and clams, adds a delightful umami flavor to the dish.
• Hearty vegetables: Vegetables like carrots, onions, and mushrooms contribute to the overall nutritional value and flavor profile.

Why you should try Ulmyeon:

• Refreshing and comforting: The clear broth and mild flavors make ulmyeon a perfect choice for a light and refreshing meal.
• Perfect for all seasons: Whether it’s a hot summer day or a chilly winter evening, ulmyeon is a satisfying dish.
• A healthier alternative: Compared to other noodle dishes, ulmyeon is generally lower in fat and calories.

How to describe Ulmyeon to a foreigner:

• “Ulmyeon is a Korean noodle soup with a clear, slightly thickened broth. It’s like a milder version of jjamppong, and it’s often served with a variety of seafood and vegetables.”
• “Imagine a bowl of comforting noodle soup, filled with fresh ingredients and a flavorful broth. That’s ulmyeon!”

Other ways to describe Ulmyeon:

• Korean seafood noodle soup
• Clear noodle soup
• Korean-style wonton noodle soup

Ingredients (serves 4):

• 400g noodles
• 2 sea cucumbers
• 100g shrimp
• 4 shiitake mushrooms
• 1 piece of bamboo shoots
• 1/2 carrot
• 5 napa cabbage leaves
• 1 green onion
• 2 eggs
• 2 tablespoons cornstarch
• 2 tablespoons cooking oil
• 1 teaspoon sesame oil
• 1 tablespoon cooking wine
• 4 tablespoons soy sauce
• A pinch of salt
• 4 cups of broth

Preparation:

1. Prepare the ingredients: Soak the sea cucumbers, remove the innards, and slice thinly. Blanch the peeled and deveined shrimp. Slice the soaked shiitake mushrooms, carrot, and bamboo shoots. Cut the napa cabbage leaves and green onion into 4cm lengths. Beat the eggs with a pinch of salt.
2. Sauté: Heat the cooking oil in a pan. Sauté the shiitake mushrooms, bamboo shoots, shrimp, sea cucumbers, carrot, napa cabbage, and green onion. Season with soy sauce.
3. Simmer: Add the broth and bring to a boil. Add the cooking wine. Thicken the broth with cornstarch slurry.
4. Finish: Pour in the beaten eggs and stir gently. Drizzle with sesame oil.
5. Serve: Cook the noodles and serve with the hot broth and ingredients.