janchi guksu

잔치국수 - 김 까먹었당!

services 2

Ingredients
somen noodles
cooking oil
toppings:
1/3 cup julienned cucumber
1/3 cup julienned carrots
1/3 cup chopped kimchi (season with 1 teaspoon of sugar, sesame seed oil, and pinch of toasted sesame seeds)
2 eggs (cook the egg whites and yolks separately and cut into to fine strips, 지단 'jidan')
1/4 cup minced beef (marinate with soy sauce, garlic, sugar, pepper, and sasame seed oil)
geem (toasted seaweed)
broth:
10 dried anchovies
1 small sheet of kelp
1/2 onion 10 peppercorns
2 tablespoons guk gahnjang (soy sauce for soup stock)
6-7 cups of water

Directions
1. Heat a little cooking oil in a small non-stick pan. Sautee the carrots and cucumber, separately. Set aside.
2. Cook the marinated minced beef in the same pan. Set aside.
3. Bring a medium pot of water to a boil. Add the somen noodles and cook for 4-5 minutes. Drain in a colander then immediately rinse in cold running water. Drain well.
4. Using the same medium pot, boil 6-7 cups of water. When it starts to boil, add the achovies, kelp, peppercorn, and onion. Take the kelp out after 5 minutes. Continue to cook for another 15 minutes over medium heat.
5. To serve, place the cooked somen noodles in a bowl. Pour the broth (2 cups) into the bowl through a fine strainer.
6. Add your toppings!