Kimchi Janchi Guksu

Quick, Spicy, and So Comforting: Fishcake Kimchi Noodles

This weekend was Kimbap Day! Every time I make or eat kimbap, I naturally start craving something warm and brothy to go along with it - usually fish cake soup or some kind of noodle dish.

There’s just something so satisfying about pairing kimbap with a hot, savory side that makes the meal feel complete.

This time, I had some leftover fish cakes and egg strips from making kimbap, so I decided to throw together a quick bowl of Fishcake Kimchi Noodles. I wasn’t expecting much - it was kind of an improvised dish - but wow… it turned out way better than I expected. Flavorful, spicy, comforting, and best of all? It took me less than 10 minutes to make.

If you’re ever looking for a cozy and creative way to use up your leftovers, this is one of the easiest and most delicious Korean food ideas you can try.

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Ingredients

You only need a few basic ingredients for this easy Korean noodle recipe:

• Fish cakes (eomuk), chopped
• Kimchi, chopped
• Somyeon (thin Korean wheat noodles)
• Dashi broth cube – 1 coin (Don’t you have ? Totally fine!)
• Soy sauce – 1 tbsp
• Sugar – 1 tbsp

✅ Optional toppings (highly recommended):

• Egg strips
• Perilla leaves, thinly sliced
• Toasted sesame seeds

That’s really all you need! The base ingredients are simple, but they come together to make something incredibly satisfying.

What I love about this dish is how customizable it is. You can toss in leftover vegetables, add gochujang for extra heat, or even drop in a poached egg for added richness. It’s a great fridge-cleaning recipe when you want something tasty but don’t feel like doing a grocery run.

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How to Make It

1. Prep and stir-fry the fish cakes and kimchi

Start by chopping the fish cakes and kimchi into small, bite-sized pieces. In a small pan, heat 1 tbsp of soy sauce and 1 tbsp of sugar, then toss in the chopped ingredients. Stir-fry for about 2–3 minutes to bring out the flavor.

This step adds depth to the soup later and ensures the fish cakes and kimchi have a richer, slightly caramelized flavor.

2. Boil somyeon and build your broth

In a pot, bring water to a boil and add:

• 1 dashi stock cube
• The stir-fried fish cakes & kimchi
• A bundle of somyeon noodles

Somyeon cooks quickly - about 3 minutes—so keep a close eye on them. Once they’re done, rinse them briefly in cold water to stop the cooking process and improve texture.

This gives the noodles that perfect slightly chewy bite, just like how it’s served at Korean restaurants.

3. Adjust seasoning

Taste the broth and season to your preference. You can:

• Add more soy sauce for saltiness
• A touch of fish sauce for umami
• Or even a dash of gochugaru (Korean chili flakes) if you want to kick up the heat

This step lets you really control the flavor and tailor it to your taste buds.

4. Top with egg strips and perilla leaves

Once your noodles and broth are ready, pour everything into a bowl. Top it off with leftover egg strips, thinly sliced perilla leaves, and a sprinkle of toasted sesame seeds if you have them.

The egg adds softness and protein, while perilla leaves bring a fresh, herbal flavor that complements the spicy kimchi so well.

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• ✅ Quick & easy: Perfect for busy weeknights or lazy weekends
• ✅ Minimal ingredients: Made with common Korean pantry staples
• ✅ Great way to use leftovers: Don’t toss those extra fish cakes or kimchi!
• ✅ Comfort food: Warm, spicy, and deeply satisfying
• ✅ Lunch or dinner idea: Great as a standalone meal or a side to kimbap

Honestly, this is one of those recipes that feels like a hug in a bowl. It’s warm, it’s hearty, and it really hits the spot - especially on cold days or when you’re feeling under the weather. Plus, it’s a total lifesaver when you need a quick and cozy dinner idea that doesn’t involve takeout.

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Tips & Variations

• Add soft-boiled eggs or poached eggs for extra protein
• For a vegetarian version, skip the fish cakes and use mushrooms
• Add a spoonful of gochujang to make the broth spicier and thicker
• Garnish with nori strips, green onions, or crushed sesame seeds

You can even turn this into a cold noodle salad by omitting the broth and tossing the ingredients with sesame oil and vinegar - ideal for summer!

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If you’re looking for a no-fuss, super comforting Korean noodle dish that’s packed with flavor, this Fishcake Kimchi Noodles - janchi-guksu recipe is for you. It’s one of those recipes that proves you don’t need a long ingredient list or hours of prep to enjoy a warm, homemade meal.

So next time you have leftover fish cakes or kimchi, don’t let them go to waste. Turn them into a comforting bowl of noodles that’s fast, flavorful, and totally satisfying.

Don’t forget! It’s perfectly pair with Kimbap and Tuna Mayo Kimbap-!