Janchi-guksu

Method

1. 1 Simmer dried anchovies and kombu for 15 minutes, then strain to obtain a clear broth, seasoning with soy sauce to taste.
2. 2 Make thin omelets and cut them into strips; stir-fry the shredded carrots with a little salt.
3. 3 Boil somyeon noodles for exactly 3 minutes, adding cold water twice when the water is about to overflow.
4. 4 Rinse the noodles under cold water and gently rub them to remove the slime, then drain them well.
5. 5 Arrange the noodles in a bowl, top with the egg, carrots, and seaweed, then pour in the hot broth.

With an appliance

• Microwave 32 min

  Replace step 1: toss the dried anchovies, kombu, and water in a heat-resistant pot at 700W for 8 minutes, let it rest for 3 minutes, then strain thoroughly. Keep steps 2 to 5 the same; continue boiling the noodles separately to maintain their chewy texture.