Rich & Refreshing Anchovy Noodle Soup
Master Recipe for Anchovy Noodle Soup Featured on Saengsaengjeongbo
Hello, everyone! ‘Bap-sim-eun Guk-ryeok’ here. As a big fan of noodle dishes, I often cook them at home and enjoy them at restaurants. Last time, I shared a fantastic recipe for Kimchi Bibim Guksu from Saengsaengjeongbo. Today, I’ve tried making the Anchovy Noodle Soup recipe from the same restaurant featured on Saengsaengjeongbo. After making it myself, I personally found this anchovy noodle soup to be even more delicious than the kimchi bibim guksu! The broth is simple yet incredibly flavorful, and it’s versatile enough to be used in various soups, stews, and hot pots. Let’s get started on making this wonderful dish!
Noodle Ingredients
- Somen noodles, 1 serving (a bundle about the size of a 100-won coin)
- Thinly sliced egg garnish, a little
- Stir-fried zucchini, 1 Tbsp
- Minced kimchi, 1 Tbsp
- Toasted sesame seeds, 1 Tbsp
- Crumbled seaweed (gim), 1 Tbsp
- Warm anchovy broth, 2 cups
Master Anchovy Broth Ingredients
- Anchovies for broth, 50 pcs (gutted)
- Onion, 1/2 (skin on)
- Soy sauce, 10 Tbsp
- Salt, 1.5 Tbsp
- Water, 20 cups
- Anchovies for broth, 50 pcs (gutted)
- Onion, 1/2 (skin on)
- Soy sauce, 10 Tbsp
- Salt, 1.5 Tbsp
- Water, 20 cups
Cooking Instructions
Step 1
First, let’s prepare the rich and refreshing anchovy broth that forms the base of this delicious noodle soup. For the anchovies, use the whole body and head, just remove the bitter innards. Bring 20 cups of water to a rolling boil in a pot. Once boiling, add the 50 gutted anchovies and the half onion (washed thoroughly with skin on) and let it simmer.
Step 2
As the broth returns to a boil, add 10 Tbsp of soy sauce and 1.5 Tbsp of salt to season. Reduce the heat to medium-low, slightly lift the lid, and let it simmer gently for about 30 minutes. This allows the deep flavors of the anchovies and onion to infuse into the broth, significantly enhancing its aroma.
Step 3
After 30 minutes, strain the broth, discarding the anchovies and onion. Pour the clear broth back into the pot and simmer for another 10 minutes. The resulting broth might taste slightly salty on its own; this is intentional to balance the flavors when noodles and toppings are added. You’ll love how simple the ingredients are for this broth, yet it yields such a fantastic taste. You’ll need 2 cups of this prepared anchovy broth per serving of noodle soup.
Step 4
Now, let’s prepare the colorful toppings for the noodle soup. First, the egg garnish. Crack one egg into a bowl, add a tiny pinch of salt, and whisk well. Heat a non-stick pan over medium-low heat. Lightly coat the pan with a small amount of cooking oil using a paper towel – avoid too much oil, or the egg garnish will be too thick. Pour a thin layer of the whisked egg and cook slowly over low heat. Flip and cook through. Once cooked, roll it up tightly and slice thinly into strips. For the zucchini, slice it thinly. Heat a little oil in a pan, add the zucchini, and stir-fry until slightly tender-crisp, adding a pinch of salt.
Step 5
Let’s complete the topping preparation. Have ready 1 Tbsp of minced kimchi, 1 Tbsp of crumbled seaweed (use seasoned gim, cut with scissors), 1 Tbsp of toasted sesame seeds, 1 Tbsp of the stir-fried zucchini, and the thinly sliced egg garnish. Arrange these neatly.
Step 6
It’s time to cook the somen noodles. Use a large pot and bring 14 cups of water to a rolling boil over high heat. Once the water is vigorously boiling, add the somen noodles and stir gently with chopsticks for about 3 minutes. Be careful to prevent the noodles from sticking together. After 3 minutes, add 3 cups of cold water to lower the temperature and continue to cook for another 2 minutes. This two-stage cooking makes the noodles wonderfully chewy.
Step 7
Immediately after cooking, rinse the noodles thoroughly under cold running water. Gently rub the noodles with your hands while rinsing to remove excess starch – you’ll see the water turn cloudy. Repeat this rinsing process several times until the noodles are plump and firm. Drain the noodles well in a colander. For an extra warm and tender noodle experience, you can briefly dip the drained noodles into the warm anchovy broth before serving – this technique is called ‘torium’.
Step 8
All preparations are complete! Place the drained noodles neatly into a deep serving bowl. Artfully arrange the prepared toppings – the egg garnish, stir-fried zucchini, minced kimchi, crumbled seaweed, and sesame seeds – on top of the noodles. Finally, carefully ladle the hot anchovy broth over everything. Your delicious and deeply flavorful Anchovy Noodle Soup is ready! Enjoy your meal!
