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Friday, May 24, 2024

Janchi guksu (wheat flour noodles in anchovy broth)

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Janchi guksu (wheat flour noodles in anchovy broth)


100 grams (1/2 cup) anchovies

50 grams (3 tablespoons) sea tangle

100 grams (1/2 cup) radish

3 eggs

Sesame oil

50 grams (3 tablespoons) onion

50 grams (3 tablespoons) carrot

50 grams (3 tablespoons) zucchini

10 grams (2 teaspoons) seaweed flakes

50 grams (3 tablespoons) leeks

2 tablespoons soy sauce

5 grams (1 teaspoon) ginger

5 grams (1 teaspoon) salt

5 grams (1 teaspoon) sesame seeds

200 grams (1 cup) wheat flour noodles

Serves 2

1. Bring water to a boil and add in the noodles, cooking over high heat for 5 minutes. Drain in sieve and rinse under cold water. Set aside.

2. For broth, fill a pot with water and add anchovies, sea tangle, chives, leeks, ginger and radish. Cook over medium heat for 10 minutes. Season with salt and soy sauce. Set aside.

3. Separate egg yolk from white and fry each separately. Cut into strips. Set aside.

4. Cut zucchini into strips and sprinkle with salt. Cut onion and carrot into strips of similar length. Separately saute each in high heat for about 1 to 2 minutes. Set aside.

5. To serve, place noodles in the center of a bowl, arranging the toppings around the sides. Pour the broth on top and sprinkle seaweed flakes and sesame seeds. Drizzle sesame oil.