Anchovy Kelp Broth Noodles — Janchi Guksu Warm Anchovy Noodles
Korean warm thin wheat noodles in a delicate anchovy-kelp broth with zucchini ribbons, egg ribbons, and toasted seaweed, finished with garlic, scallion, and a spoon of soy at the table.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Remove anchovy heads and guts. Halve both onions. Smash 6 garlic cloves, finely grate 2 cloves. Slice 2 spring onions whole, thinly slice the other 2. Julienne zucchini. Cut seaweed into thin strips. Whisk 4 eggs with pinch salt. Measure all aromatics and seasonings.
Simmer
Combine 1500ml water, anchovies, kelp, smashed garlic, halved onions, and whole spring onions in a heavy pot over medium heat. Bring to gentle simmer 12 minutes. At 5 minutes, lift out kelp to prevent bitterness. Strain through fine sieve, discard aromatics.
Build 1
While broth simmers, heat 2 tsp neutral oil in non-stick pan over medium. Pour half the whisked egg in thin sheet, cook 90 seconds until set. Slide onto board, slice into thin strips. Repeat with remaining egg. Set aside.
Saute
Heat remaining 2 tbsp neutral oil in egg pan over medium-high. Stir-fry julienned zucchini in two batches, 90 seconds per batch, with pinch salt until just tender. Transfer to plate.
Boil
Return strained broth to clean pot over medium heat. Season with salt, pepper, soy sauce, and grated garlic; return to simmer. Add noodles, cook 3 minutes until just tender. Drizzle sesame oil over surface.
Plate
Ladle noodles and broth into two deep bowls. Arrange egg strips, zucchini, and seaweed strips on top of each. Scatter sliced spring onion and sesame seeds over each bowl. Serve with extra soy sauce at the table.
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