Tested Recipe with Slight Adjustment Adapted from www.koreanbapsang.com
240g somyeon (thin noodles)
120g radish (cut into cubes)
2 garlic cloves
½ of scallion (white part)
10 peeled anchovies
3-inch dried kelp
1 tbsp soy sauce for soup
¼ tsp salt
¼ tsp ground white pepper
120g zucchini (shredded)
90g carrot (shredded)
1 egg (beaten and fried into a thin sheet and shredded)
90g beef tenderloin (cut into thin strips)
½ scallion (green part, chopped)
- Add the radish, onion, garlic, scallion and 6 cups of water to a medium pot. Bring it to a boil. Reduce the heat to medium and boil for 15 minutes, covered. Drop the anchovies and kelp to the pot. Add the soy sauce for soup, salt and ground white pepper and boil for an additional 10 minutes over medium heat. Discard all the solid ingredients from the broth. Keep the broth warm over very low heat while preparing the toppings and noodles.
- Season the beef strips with 1 tsp of light soy sauce, ½ tsp of extra virgin sesame oil, ½ tsp caster sugar, ½ tsp minced garlic, and pinch of black pepper. Set aside while preparing the vegetables.
- Lightly sprinkle salt over shredded zucchini and set aside for 10 minutes. Squeeze out excess liquid from salted zucchini by hand. Saute in a lightly oiled skillet over medium high heat. Transfer to a plate.
- In the same pan, saute the shredded carrot over medium high heat, sprinkling ¼ tsp of salt and 1/8 tsp of ground white pepper. Transfer to the plate with the zucchini.
- Saute the beef until no longer pink over medium high heat.
- Bring a medium pot of water to a boil. Cook somyeon noodles for 3 minutes. Drain quickly and shock in cold water to stop cooking. Continue to drain and rinse in cold water. Make two one-serving size mounds as you remove from the water. Place the moulds in a colander to drain.
- Place the noodles in a serving bowl. Pour the hot broth over the noodles. Nicely arrange a small amount of each topping on top of the noodles. Finish the dish off with a sprinkle of the chopped scallions.
- Serve warm.