Back to 4 servings broth 8 cups water 1 packet anchovy-kelp broth packet, or about 10 large dried anchovies with heads and guts removed 1 piece dried kelp (dashima), about 3 inches 1 onion, sliced 2 tbsp Korean soup soy sauce (guk-ganjang), or light soy sauce plus salt to taste 1 tbsp fish sauce, optional, to taste noodles 8 oz somyeon (thin wheat noodles), Japanese somen works as a substitute vegetables 1 cup zucchini, julienned 1 cup carrot, julienned neutral oil or sesame oil, for sautéing toppings 2 eggs, whisked and cooked into thin sheets, then julienned 0.5 cup kimchi, chopped 1 sheet toasted seaweed (gim), cut into strips sesame seeds, for garnish dipping sauce 3 tbsp low-sodium soy sauce 1 clove garlic, minced 1 green onion, thinly sliced 1 tsp gochugaru (Korean chili flakes) 1 tsp rice vinegar 1 tsp sesame oil 1 tsp sesame seeds, toasted
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1 Step 1: Soak the dried kelp in the water for about 30 minutes, then add the anchovy packet and onion. Bring to a boil, reduce to medium and simmer 10 to 15 minutes.2 Step 2: Remove the anchovy packet and kelp and discard. Season the broth with soup soy sauce and fish sauce to taste, then keep it warm on low heat.3 Step 3: Whisk the egg and pour it into a hot non-stick skillet as a thin sheet. Cook 2 to 3 minutes per side over medium heat until set, then cut into thin strips.4 Step 4: Sauté the zucchini with a pinch of salt over medium heat for 3 to 5 minutes until tender but not browned, then set aside. Repeat with the carrot for 6 to 8 minutes until tender.5 Step 5: Warm a little oil in a pan, add the chopped kimchi and cook until moist and soft, then turn off the heat and set aside.6 Step 6: Cook the somyeon in generously salted boiling water according to the package directions, adding a splash of cold water once or twice to keep the noodles chewy. Drain and rinse thoroughly under cold running water.7 Step 7: Whisk together the low-sodium soy sauce, garlic, green onion, gochugaru, rice vinegar, sesame oil and sesame seeds for the dipping sauce.8 Step 8: Reheat the broth until piping hot. Divide the noodles among bowls, top with the zucchini, carrot, egg strips, kimchi and seaweed, then ladle the hot broth around the noodles.9 Step 9: Garnish with sesame seeds and serve immediately, with the dipping sauce on the side.getsaucepan.com/r/4aa432cd-acf9-52d5-b726-2e823c40ff43
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