Kim Dae-seok's Seaweed Japchae Noodles
A healthy homemade noodle soup that is easy to digest, made with rice flour and potato starch dough, simmered in a broth of dried anchovies and shrimp, along with soaked seaweed.
Ingredients needed 2 servings
Recipe
Cooking tips
- Microwave the anchovies and dried shrimp for about 30 seconds before making the broth to eliminate fishy odor and enhance richness.
- Using rice flour and starch instead of wheat flour makes the dish easier to digest; adding egg gives the noodles a golden hue and richer aroma.
- Always lower the heat to low when adding the dough to prevent burning and ensure even, smooth cooking.
Recommended for
- Those seeking a stomach-friendly homemade noodle soup who find wheat flour hard to digest.
- People wanting to enjoy seaweed soup in a new way with noodles or handmade dumplings.
- Individuals looking for a non-irritating, richly savory broth.
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