Ingredients: (serves 2)
140g beef tenderloin (thinly sliced)
240g somyeon (thin noodles)
50g mung bean sprouts (trimmed)
6g peeled anchovy
4g dried kelp
1 medium onion (cut into ring)
2 tbsp rice vinegar
1 tbsp sugar
½ tsp salt
2 tbsp water
1 tsp caster sugar
2 tsp cooking wine
2 tsp light soy sauce
2 tsp extra virgin sesame oil
¼ tsp coarsely ground black pepper
1 tsp sugar
2 tsp rice vinegar
2 tbsp soy sauce for soup
½ tsp salt
1 tsp toasted white sesame seeds
1 stalk spring onion (shredded)
- Marinate the beef slices with marinade ingredients and set aside.
- Pickled onion: Add rice vinegar, sugar, salt and water in a bowl. Stir until sugar and salt dissolved. Add in onion ring. Stir to combine and set aside.
- Anchovy broth: Add peeled anchovy, dried kelp and 1000ml of water into a pot and bring to a boil over medium low heat. Continue to simmer for 10 minutes. Discard the anchovy and kelp. Season the broth with sugar, rice vinegar, soy sauce for soup and salt. Set aside.
- Heat up a non-stick skillet on high heat. Add in marinated beef slices, saute until no longer pink. Dish out and set aside.
- Bring a pot of water to a boil. Add in somyeon, continue to cook for 3 minutes. Remove the noodles and rinse under cold running water to stop cooking. Make two mounds. Place the mounds in a colander to drain.
- To serve: Place noodles in 2 separate serving bowls. Top with a handful of mung bean sprouts. Bring the anchovy broth to boil. Ladle the boiling hot broth over the mung bean sprouts. Top with pickled onion and beef slices. Garnish with toasted white sesame seeds and shredded spring onion. Serve immediately.