Korean Warm Noodles with Kimchi Dumplings

Julienne 80 g zucchini thinly and slice 30 g green onion into small rounds.

Beat 1 egg thoroughly so the white is not left in thick strands, which helps it form a soft ribbon in the broth.

Pour 1000 ml anchovy-kelp stock into a pot and bring it to a full boil over high heat.

Once boiling, reduce to medium heat and stir in 1 teaspoon minced garlic so it disperses without scorching.

Add 8 kimchi dumplings and simmer over medium heat for 6-7 minutes.

Do not stir hard, because the wrappers can split, and treat the dumplings as cooked once they float to the surface.

In a separate pot, boil 180 g somyeon until tender, then rinse several times under cold water to remove surface starch.

Rub the noodles gently by hand while rinsing, then drain well in a sieve.

Add the zucchini to the broth and cook for about 1 minute, stopping while the green color is still bright.

Add the 1 tablespoon soup soy sauce gradually, tasting first because the dumplings may already be salty.

Lower the heat and pour in the beaten egg in a thin stream so it sets softly instead of breaking apart.

Place the drained noodles in bowls, ladle over dumplings and hot broth, top with green onion, and serve immediately.