Korean Banquet Noodles (Thin Noodles in Anchovy Kelp Broth)
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 11
About this dish
The name comes from the custom of serving noodles to guests at weddings, birthdays and first-birthday parties.
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Anchovy and kelp make the broth, and seasoning it with soup soy sauce alone keeps it transparent rather than cloudy. The toppings sit in separate colors: zucchini, carrot, yellow and white egg strips, and crumbled seaweed. Kelp comes out of the pot first, since left too long it turns the broth bitter.
Ingredients
Instructions
- 1
Combine 20g anchovies and 8g dried kelp in 1800ml water and start simmering over medium heat.
Follow the next step for removing the kelp after 5 minutes and straining out the anchovies.
- 2
Remove the kelp after 5 minutes to prevent bitterness.
After 15 minutes, strain out the anchovies. Season broth with 2 tbsp soup soy sauce and salt.
- 3
Julienne zucchini and carrot into 0.3cm strips.
Stir-fry quickly in a lightly oiled pan with a pinch of salt to preserve their bright color.
- 4
Separate 2 eggs. Cook the yolk and white separately into thin omelets, let cool, and julienne into 0.3cm strips for garnish.
- 5
Boil 400g somyeon for 3 minutes.
Scrub in cold water to remove starch, squeeze out water, and divide into individual bowls.
- 6
Ladle hot broth generously over the noodles, then top evenly with the stir-fried vegetables, yellow and white egg strips, and dried seaweed flakes.
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