Just cutting up some extra ingredients like kimchi, to give it some extra kick and flavor.
- 2 cups dried myeolchi (anchovies)
- 1 piece dashima (kelp)
- 1/2 cup dried shrimp (optional)
- 2 tbsp soy sauce
- 1 tsp refined rice wine
- 1 yellow onion, halved
- 1 leek, halved (or 3 green onions)
- 9 cups water
12~14 oz. guksu, (thin wheat noodles)
1/2 zucchini, peeled & julienned
1 carrot, julienned
2 eggs beaten (jidan), frying the yolks and white separately optional
1, 2 sheets toasted gim (laver)
1/2 cup kimchi, thinly sliced
beef, cut into thin strips (optional)
1. Add all broth ingredients to a large pot and bring to a continuous running boil, 15 minutes. Reduce to low heat and keep warm until toppings and noodles are prepared. When noodles are just about complete, remove from heat to let broth ingredients settle to the bottom. Ladle
2. After peeling the vegetables, slice them into thin matchstick pieces about 2 inches in length Sauté in olive oil on a non-stick frying pan or skillet over medium high heat, 3 minutes or until tender. If using beef, cook in the same manner while adjusting salt to taste preference.
4. Place the noodles in a serving bowl, topping with prepared ingredients and adjusting the toppings according to taste preference. Pour the hot broth on the side of the bowl to keep toppings in place. Slurping is recommended (in the privacy of your home) for optimal dining experience. Enjoy!