← Nouns Cooking · Korean

Ingredients

• 200 g Somyeon (thin wheat noodles)
• 1.5 l Water
• 10 large dried anchovies, heads and guts removed
• 1 piece dried kelp (about 8 cm square)
• 1 tbsp soup soy sauce
• Salt
• ½ Courgette (zucchini), cut into matchsticks
• 1 small carrot, cut into matchsticks
• 1 Eggs
• 80 g Kimchi, thinly sliced (optional)
• ½ sheet roasted seaweed (gim), cut into thin strips
• 1 tsp Vegetable oil
• 2 tbsp Soy sauce
• 1 tsp Gochugaru (Korean chilli flakes)
• ½ tsp Toasted sesame oil
• ½ tsp Sesame seeds
• 1 clove Garlic, minced
• 1 Spring onion, finely chopped

Method

1. Put the water, anchovies and kelp in a pot and bring to the boil. Lift out the kelp after 5 min and simmer the anchovies for 15 min more, then strain. Season lightly with soup soy sauce and salt; keep the broth pale.
2. Mix the sauce ingredients in a small bowl.
3. Beat the egg with a pinch of salt and cook it as a thin omelette in a lightly oiled pan over low heat, then roll and slice it into thin ribbons. Stir-fry the courgette and carrot in the same pan with a pinch of salt for 1–2 min, until just tender.
4. Boil the noodles in plenty of water for 3–4 min, adding a splash of cold water if the pot foams up. Drain and rinse under cold water, rubbing them to remove the starch, so they stay springy.
5. Coil the noodles into deep bowls, top with the vegetables, egg, kimchi and seaweed, and ladle over the steaming hot broth. Serve with the sauce so everyone can season their own bowl.

Tips

• Dip the rinsed noodles into the hot broth for a few seconds before serving so they do not cool the soup down.
• For a vegetarian bowl, make the broth with kelp and dried shiitake instead of anchovies.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Beyond Kimchee