Baek Jong-won's Anchovy Noodle Soup

A hearty Janchi Guksu (banquet noodles) made with a rich anchovy and dried anchovy broth, customizable with vegetable toppings, Busan-style pickled radish and chives, or a whisked egg.

Ingredients needed 3 servings

Recipe

Cooking tips

  • Removing the anchovy's black intestines prevents bitterness. The heads contribute a refreshing flavor, so don't discard them and use them in the broth.
  • Onions have a lot of nutrients and deep flavor in their peels and roots, so it's best to wash them thoroughly and add them whole with the peel.
  • The leftover solids from making the broth (onion, green onion, etc.) can be repurposed into delicious braised eggs. Simmer them with soy sauce, sugar, water, minced garlic, and washed eggs in lukewarm water.
  • When rinsing cooked somen noodles, vigorously rub them in cold water to remove starch. This prevents the noodles from becoming mushy and keeps them chewy for longer.

Recommended for

  • Those who want to properly cook a banquet noodle soup with a richer, deeper flavor than store-bought versions.
  • Those who want to make a large batch of versatile anchovy broth for various soups and stews.
  • Those who want to enjoy noodles in various styles, from basic vegetable toppings to Busan-style pickled radish toppings.

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