Janchi Guksu

🛒 Ingredients

• Somen noodles 75 g · 259 kcal
• Dried anchovies (for broth) 10 g · 30 kcal
• Dried kelp (Dasima) 5 g · 10 kcal
• Egg 50 g · 72 kcal
• Zucchini 50 g · 8 kcal
• Carrot 20 g · 8 kcal
• Kimchi 30 g · 5 kcal
• Green onion 10 g · 3 kcal
• Soy sauce 15 g · 10 kcal
• Sesame oil 5 g · 45 kcal
• Water 300 g · 0 kcal
• Cooking oil 5 g · 44 kcal

👨‍🍳 Instructions

1. Prepare the broth: In a pot, combine water, dried anchovies, and dried kelp; bring to a boil and simmer for 20 minutes, then strain and discard solids. Season the broth lightly with soy sauce and salt to taste.
2. Prepare the garnishes: Whisk the egg and fry thinly to make an omelet, then julienne. Julienne the zucchini and carrot, then quickly stir-fry the zucchini in a little cooking oil until tender-crisp. Chop the green onion.
3. Cook the noodles: Boil somen noodles according to package instructions until al dente, usually 2-3 minutes. Drain well and rinse under cold water to prevent sticking and remove excess starch.
4. Assemble the dish: Place the drained noodles in a serving bowl. Pour the hot anchovy broth over the noodles. Arrange the julienned egg, zucchini, carrots, kimchi, and chopped green onion on top.
5. Drizzle with a touch of sesame oil before serving for extra aroma and flavor. Serve immediately.