Kim Dae-seok's Seaweed Japchae Noodles

• dried seaweed 15g
• rice flour 1 cup (heaped)
• potato starch 1/2 cup
• egg 1
• anchovy for broth half handful
• dried shrimp half handful
• minced garlic 1/2 tablespoon
• soy sauce 1 tablespoon
• salt 1/2 tablespoon
• water 1.8L

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.