Tested Recipe with Slight Adjustment Adapted from www.maangchi.com
Ingredients: (for 4 servings)
560g somyeon (thin wheat flour noodles)
2 tbsp toasted white sesame seeds
4g seasoned roasted seaweed (cut into strips)
4 poached eggs
Anchovy stock (makes 10 cups):
14 cups water
300g radish (sliced thinly)
4 spring onion roots
2 medium size onions (sliced)
20 peeled anchovies
30g dried kelp
2 tsp salt
Spicy kimchi mix:
8 spring onions (chopped)
1 cup chopped fermented kimchi
4 tbsp gochujang (Korean hot pepper paste)
2 tsp honey
4 tsp extra virgin sesame oil
- Make the stock:
- Combine the water, radish, onion, spring onion roots, anchovies and kelp in a large pot. Cover and cook over medium-high heat for 30 minutes.
- Turn down the heat to low and simmer for another 20 minutes.
- Turn off the heat and strain. You will get about 10 cups of stock. Stir in the salt.
- Make the spicy kimchi mix:
- Add all the ingredients to a bowl and mix well. Set aside.
- Cook the noodles:
- Bring 15 cups of water to a boil. Add the noodles and stir them with a wooden spoon so that they don’t stick together.
- Cover and cook over medium heat for 3 minutes until they start boiling over.
- Strain and rinse the noodles in cold water a couple of times. Strain them. Divide the noodles into 4 portions and put each portion into a serving bowl.
- Make guksu:
- Add 2 ½ cups of the hot stock to the noodles. Top with kimchi mixture, poached egg, seasoned roasted seaweed and toasted white sesame seeds.
- Serve hot and eat immediately.