Ingredients
serving size: 2 adults + 2 kids
8-10 large sized dried anchovy
5-6 small pieces of dried kelp
OR 4 seafood stock coins
1 onion, halved
8 cups of water (water amount doesn’t really matter for this recipe because the flavor will come from the sauce!)
2 tbsp soy sauce for soup (or 1 tbsp salt — again, the flavor will come from the sauce so the soup will taste bland before you put everything together in a bowl)
3-4 servings of somen noodles
Sauce:
Gochgaru 2 tbsp
soy sauce 2 tbsp
soy sauce for soup 2 tbsp
water 2 tbsp
sugar 1 tbsp
sesame oil 1 tbsp
Jalepeno, chopped, 1 tsp (optional)
sesame seed 1 tbsp (optional)
scallions, chopped, 1 tbsp (optional)
Toppings:
Grated carrots
1 Asian zucchini, thinly chopped
2 eggs, thinly fried
Also try — sauteed kimchi, mushrooms, onions, chives, fish cakes for your toppings.
Directions
1. Make your seafood broth by boiling all the ingredients together for the soup portion for at least 30 minutes. Remove all foam.
2. Prep your toppings. If you want a simpler version, you can just add the toppings to the soup and cook everything together. I cook my toppings separately because that’s how my mom used to make this dish, but I’ve tried both ways and they’re equally good!
3. Cook your somen noodles as per directions on the packaging.
4. Now it’s time to bring everything together! First place your cooked and rinsed somen noodles in a bowl. Add your broth. Add your toppings, then finish the bowl with a spoonful of the sauce. You can add more or less depending on your preference!
