IllustrationJanchi-guksu (Banquet Noodles)
A warm noodle bowl of boiled somyeon in anchovy broth, finished with garnishes.
Cold soups & noodles · serves 4
How many servings?
How to make it
- 1
Prep
• Portion the somyeon noodles at 90 g for 1 serving. / • Julienne the Korean zucchini and carrot. / • Fry the eggs into a thin jidan crepe and cut it into strips.
- 2
Put the dried anchovies and dashima in the water and bring to a boil; lift out the dashima after 8 minutes.
- 3
Boil the anchovies 10 minutes more, then lift them out to finish the broth.
- 4
Season the broth with guk-ganjang and salt.
- 5
Boil the somyeon noodles, then rub and rinse them under cold water.
- 6
Put the somyeon noodles in a bowl and pour the hot broth over them.
- 7
Top with the vegetable garnish, the egg jidan, and the green onions.
No coming back
Things that actually went wrong over 20 years in a kitchen.
- If you don't rinse the somyeon noodles, the starch turns the broth cloudy.
- Boiling the dashima too long gives the broth a slimy taste.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- If the broth is too salty, add cold water or more ice. The ice thins it further as it melts, so it should taste slightly salty when you serve it.
Storage
The broth keeps 3 days refrigerated. Use the boiled noodles right away.
thebobkim.com/en/recipe/k012 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.