Janchi Guksu (Warm Noodle Soup) - Korean Bapsang

Ingredients

• 8 ounces somyeon somen noodles

Broth

• 5 cups anchovy broth (or beef, chicken or vegetable broth)
• 1 or 2 tablespoons soy sauce (or soup soy sauce) Do not make the broth too dark.

Toppings (see note)

• 1/2 zucchini (about 3 ounces, julienned)
• 1 small carrot (3 ounces, julienned)
• 3 Mushroom caps
• 1 egg

Optional toppings

• 3 ounces tender beef, cut into thin strips, seasoned with 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar, 1/2 teaspoon minced garlic, and pinch black pepper
• 3 ounces kimchi, thinly sliced, mixed with 1/2 teaspoon sesame oil, and 1/4 teaspoon sugar
• 1/4 sheet gim (roasted dried seaweed sheet), cut into short strips or crushed
• 1/2 scallion - green part, chopped

Yangnyeomjang (sauce) - Optional

• 2 tablespoons soy sauce
• 1 teaspoon Korean chili pepper flakes gochugaru
• 1/2 teaspoon sesame oil
• 1/2 teaspoon sesame seeds
• 1/2 teaspoon garlic
• 1 scallion finely chopped

Directions

1. salt to taste Season lightly if using the optional sauce.
2. Mix all sauce ingredients well and set aside.

Broth

1. Prepare anchovy broth (or your choice of broth), and season with the soy sauce, salt and pepper to taste. Keep it hot over low heat while preparing the toppings and noodles.

Toppings

1. Lightly sprinkle salt over julienned zucchini and set aside for 5 - 10 minutes. Squeeze out excess liquid from salted zucchini by hand. Sauté in a lightly oiled skillet over medium high heat (1 - 2 minutes). Push the zucchini to a side and sauté the julienned carrots and mushrooms over medium high heat (1- 2 minutes), sprinkling salt and pepper to taste.
2. Beat the egg well, and fry into a thin sheet (jidan). Roll it up and thinly slice. Alternatively, you can drizzle the beaten egg in to the hot broth before ladling it over the noodles.

Optional toppings

1. Beef: Sauté the beef for 2 - 3 minutes over medium high heat.
2. Kimchi: Thinly slice with the kimchi, and mix with 1/2 teaspoon of sesame oil, and 1/4 teaspoon of sugar.

Noodles

1. Bring a medium pot of water to a boil. Cook somyeon noodles according to the package instructions (about 3 minutes). Drain quickly and shock in cold water to stop cooking. Continue to drain and rinse in cold water. Make two one-serving size mounds as you remove from the water. Place the mounds in a colander to drain.
2. Place the noodles in serving bowls. Ladle the hot broth over the noodles to cover all the noodles, and pour it back to the pot by holding the noodles with the ladle. This will warm the noodles. Ladle the hot broth over the noodles again. Nicely arrange a small amount of each topping on top of the noodles. Finish the dish off with a sprinkle of the optional chopped scallions. Serve warm with the optional sauce on the side.