Korean Anchovy Broth Thin Noodle Soup

Remove the innards from 15g dried anchovies to prevent bitterness.

Lightly wipe 5g dashima with a damp cloth, then place both in a pot with 1.2L water before turning on the heat.

Set the pot over medium heat until small bubbles appear around the edge, then lower to medium-low.

Simmer gently for 15 minutes, skimming foam so the broth stays clear and clean tasting.

Strain out the anchovies and dashima, leaving only the broth.

Add 1.5 tbsp guk-ganjang and 0.5 tsp salt, bring it just to a brief boil, then keep it hot.

Bring plenty of water to a rolling boil in a separate pot and fan in 160g somyeon.

Cook for about 3 minutes, adding a small splash of cold water if the foam rises too high.

When the noodles are tender but still lightly springy in the center, drain them immediately.

Rinse two or three times in cold water while rubbing the strands, then leave them in a colander to drain well.

Place the drained somyeon in bowls and ladle over plenty of hot broth.

Finish with sliced green onion, 2 crumbled sheets of roasted gim, and 0.5 tbsp sesame oil, then serve while hot.