Janchi Guksu (Korean Banquet Noodles) - The Right Sauce Ratio Means You'll Lick the Bowl Clean

Steps

1. 1

   Remove the innards from the broth anchovies and toast in a dry pan; cut the radish into 2 large chunks.

2. 2

   Add 2L of water, dried kelp, anchovy broth pack, and green onion to a pot and simmer for 15 minutes to extract the broth.

3. 3

   Julienne the carrot and Korean zucchini, then lightly stir-fry in a pan with 1 tbsp cooking oil and 2 pinches of salt.

4. 4

   Boil water separately and cook the thin noodles for exactly 3 minutes and 30 seconds.

5. 5

   Mix cheongyang chili pepper, minced green onion, 2 tbsp gochugaru, 0.5 tbsp sugar, 0.5 tbsp minced garlic, 5 tbsp soy sauce, 1 tbsp sesame oil, and a splash of water to make the seasoning sauce.

6. 6

   Place the noodles in a serving bowl, top with the stir-fried garnishes, and pour the broth over.