Korean Doenjang Thin Noodle Soup

Cut 80g of potato into small 0.5cm half-moons so it cooks quickly.

Slice 50g of onion and 80g of zucchini to a similar thickness, then thinly slice one stalk of green onion for finishing.

Pour 900ml of anchovy stock into a pot and bring it to a strong boil over high heat.

When it bubbles actively, press 1.5 tablespoons of doenjang through a fine strainer so the broth stays smooth.

Add the potato and onion first, then simmer over medium heat for about 4 minutes.

When the potato edges look slightly translucent and the onion softens, add the zucchini so it does not overcook.

After adding the zucchini, simmer for 2 more minutes to draw sweetness from the vegetables.

If the broth reduces too quickly, lower the heat so the doenjang flavor does not become overly salty.

Fan 160g of somyeon into the boiling broth and add 0.5 tablespoon of minced garlic.

Cook for 3 to 4 minutes, lifting and loosening the noodles with chopsticks so they do not clump.

Turn off the heat when the noodles are tender but still slightly springy in the center.

Top with the sliced green onion, then move everything to bowls right away before the somyeon absorbs too much broth.