Janchi Guksu

INGREDIENTS 

• 10 oz somyeon noodles thin wheat flour noodles
• 1 tablespoon sesame seeds ground
• 2 large eggs

Sauce:

• 4 green onion chopped
• ½ cup kimchi well-fermented
• 2 tablespoon gochujang
• 1 teaspoon sugar or substitute with honey
• 2 teaspoon sesame oil

Broth

• 14 cups anchovy stock or dashi stock
• 6 pieces dried kelp
• 1 small onion chopped
• 2 green onion chopped
• salt to taste

INSTRUCTIONS 

1. In a large pot, add stock, dried kelp, onion, and green onion. Bring to a boil for 20 minutes and reduce to a simmer on medium heat. Season with salt to taste.
2. Strain out the onions and kelp with a slotted spoon, reserving the broth. Set aside and keep warm.
3. In a small bowl, combine Sauce ingredients as listed. Set aside.
4. In a small pot, soft boil your eggs for 7-8 minutes or 10 minutes for hard boiled eggs. Optional: Add 1 teaspoon of salt and 2 teaspoon white vinegar to the water before boiling the eggs. This helps make the peeling process easier.Transfer the eggs to an ice bath to stop the cooking process. Crack, peel and slice in half.
5. Lastly, boil your somyeon noodles for 2-3 minutes. Then strain under cold water to rinsing off the starch by rubbing the noodles together and strain again.
6. Divide noodles between serving bowls. Top off with the sauce and egg. Then pour your hot broth around the noodles. Enjoy!