Banquet Noodles, Simmering Green Onion in Anchovy Broth Makes It Fresh Without Fishiness

Steps

1. 1

   Remove the heads and innards from the anchovies and place in a stock bag. Divide and prepare the green onion for the broth and for the seasoning sauce.

2. 2

   Add 2L of water and dried kelp into a pot and bring to a boil. Remove the kelp immediately once the water boils.

3. 3

   Add the dried anchovies and roughly cut green onion, then simmer for 15 minutes to make the broth. The green onion helps remove the fishy odor.

4. 4

   In a bowl, combine minced green onion, 3T soy sauce, 1T red pepper powder, 1T sugar, 1T minced garlic, and minced cheongyang chili to make the seasoning sauce.

5. 5

   Boil water with salt in a pot, add the noodles and cook for 3 minutes, then rinse repeatedly with cold water and squeeze out excess moisture.

6. 6

   Strain out the anchovies and green onion from the broth, then season with 1T Korean soup soy sauce and 1T fine sea salt.

7. 7

   Place the noodles in a bowl, pour the hot broth over them, and top with the seasoning sauce.