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Buldak Red Fish-Cake Skewers · Jachwi Yori Sin

Busan's red fish-cake stall, forged from a packet of fire-chicken ramyeon. Its sauce sachet plus a spoon of sugar and half a spoon of gochujang builds the broth; the fish cakes and the noodles cook in it together.

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Resipi oleh 자취요리신 (simple cooking) · 📱 Pempengaruh · Korean YouTuber specialising in fast one-pot recipes aimed at people living alone; posts the written recipe under most of his videos

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Recipe published by 자취요리신 / 자취요리신이 공개한 레시피 — He publishes the full written recipe with amounts in this video's description, headed 오뎅을 활용하여 불닭빨간오뎅을 만들어 보자. Distinctive: 빨간오뎅 is a Busan street-stall dish — fish-cake skewers in a sweet-hot red broth — and he counterfeits the broth entirely out of a Buldak ramyeon sachet plus a tablespoon of sugar and half a spoon of gochujang, then cooks the skewers and the noodle in it together for five minutes. He specifies the soup-type 볶음탕면, not the stir-fry 볶음면. SERVINGS: he never writes a serving count. Our reading of 1 rests on one pack and its sachet against 500 ml of water, and is our inference, not his figure.

Tukang masak: 자취요리신 (simple cooking)

Tonton cara membuatnya

자취요리신 (simple cooking)
⏱ 10 min🍽 1 hidangan🔥 640 kcal🇰🇷 Korea Selatan🌶️🌶️🌶️
Bebas tenusuBebas kacang

Langkah

  1. Pour the 500 ml of water into a wide pot and set it over high heat.

    💡 Wide, not deep. The skewers want to lie down in the broth rather than stand up out of it.

  2. Add the ramyeon's sauce sachet, the tablespoon of sugar and the half spoon of gochujang before the water is hot.

  3. Stir until the gochujang has fully dissolved and no red clumps are sitting on the surface or the base.

    💡 Break the paste against the side of the pot with the back of a spoon. A lump that never dissolves means one violently hot mouthful and a thin rest.

  4. Taste the broth now, before the fish cakes go in. It should be sweet and hot in roughly equal measure — that balance is what makes it read as street food rather than as ramyeon.

    💡 The sugar is not optional and it is not a rounding error. Buldak sauce alone is flat heat; a full spoon of sugar is what turns it into the red fish-cake broth being imitated here.

  5. Bring it to a full rolling boil.

  6. Add the noodle block and the fish-cake skewers together and push them both under the surface.

  7. Boil for 5 minutes, turning the skewers over once or twice so both sides sit in the broth.

    💡 Five minutes is longer than the noodle needs and exactly what the fish cake needs. The noodles will be soft rather than firm — that is the trade, and it is the right one, because a hard fish cake in a bowl like this is the failure state.

  8. Watch the fish cakes: they swell slightly, go from stiff and pale to soft and glossy red, and stop floating quite so eagerly.

  9. The broth thickens noticeably as the noodles give up their starch — it should coat the skewers rather than run straight off them.

  10. Taste once more. Fish cakes are salty and they have just given some of that to the pot, so it will read saltier than it did at step 4.

  11. Kill the heat and scatter the green onion and the sliced cheongyang chili over the top.

    💡 Beginner warning: buldak sachets are already at the top of the Korean heat scale. Adding cheongyang chili on top is his instruction, not a suggestion you have to follow — taste first, add second.

  12. Eat it out of the pot, skewers and all, with the noodles as the side rather than the main event.

💡 Petua

  • Beginner's mistake: buying 불닭볶음면 instead of 불닭볶음탕면. They are different products — the stir-fry version's sauce is engineered to cling to drained noodles and will not build a 500 ml broth, it will just make a fiercely salty red water. His text specifies 탕면, the soup one.
  • Substitution: no kkochi-eomuk on skewers? Flat sheet fish cake cut into strips works and costs less — it just cooks faster, so give it 3 minutes rather than 5. No buldak? Any spicy ramyeon plus an extra half spoon of gochujang gets you a milder but honest version.
  • Scaling to two: two packs, double the water and sugar, but keep the gochujang at 3/4 of a spoon rather than a full one — doubled gochujang starts tasting of paste rather than of stall broth, and the sachets are already carrying the heat.
  • The broth is the reason this exists. Real 빨간오뎅 stalls in Busan ladle it into paper cups and you drink it standing up. Do not pour yours away with the noodles gone — it is the best thing in the pot.

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