#PaikJongWon #NoodlesAnchovyBroth #Broth
Do you eat noodles at home often? How about a bowl of warm noodles in anchovy broth? Braised eggs are a bonus!

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Myeolchi Guksu (Noodles in Anchovy Broth)


[Ingredients]

2/3 cup Herring
1&1/2 cup Anchovy (for broth)
5 pieces Cut kelp
3L Water
1/2 Onion
1 green onion (100g)
1/2 cup Cooking wine (80g)
3 tbsp Soup soy sauce (30g)
Some fine salt
Some MSG


[Directions]

1. Remove guts in anchovy.
2. Trim the roots of unskinned onion and cut in half.
3. Put anchovy and herring to a dry pan and fry over low heat.
4. Once the fishy smell of anchovy and herring disappears, add water, onion, green onion, kelp, and cooing wine, and cook.
5. When the broth boils, lower the heat and simmer for 1 hour.
6. Add soup soy sauce for color and season with salt and MSG.
7. When the broth is completed, strain the broth and let it boil once again.

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Sauce

[Ingredients]

1 Cheongyang pepper (12g)
1 red pepper (15g)
1 green onion (50g)
Purified water 1 tbsp (10g)
Minced garlic 1 tbsp (15g)
Coarse red pepper powder 1 tbsp (5g)
Brown sugar 1/3 tbsp (3g)
Ground sesame seeds 3 tbsp (30g)
Dark soy sauce 1/2 cup (100g)
Sesame oil 2 tbsp (15g)
Some MSG

[Directions]

1. Make a cross cut in green onion and chop finely.
2. Chop Cheongyang pepper and red pepper finely.
3. Mix the green onion, Cheongyang pepper, red pepper, minced garlic, ground sesame seeds, red pepper powder, brown sugar, dark soy sauce, and MSG in a large bowl.

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Busan (Gimhae) style noodles

[Ingredients]

Dry noodles 100g
Anchovy broth 500ml
1/4 whole pickled radish
Chive 20g
Some sauce
Seaweed flakes
Ground sesame seeds
Pepper

[Directions]

1. Slice the pickled radish.
2. Blanch the chive in salt water.
3. Rinse the blanched chive under cold water, squeeze out water, and cut into a decent size.
4. Cook thin noodles in boiling water and add cold water intermittently.
5. Drain the cooked thin noodles.
6. Put the cooked thin noodles in a bowl of cold water to remove starch.
7. Put the noodles, sliced pickled radish, and chive in a bowl.
8. Add the sauce, ground sesame seeds, seaweed flakes, and pepper.
9. Pour in the broth to finish.

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Basic noodles

[Ingredients]

Dry noodles 100g
Anchovy broth 500ml
1/6 onion (30g)
1/6 summer squash (30g)
1/2 shiitake mushroom (10g)
1/6 carrot (30g)
Sauce

[Directions]

1. Slice the onion, summer squash, and carrot in the same size.
2. Slice the shiitake mushroom.
3. Fry onion, summer squash, carrot, and shiitake mushroom separately in a dry pan and let cool.
4. Cook thin noodles in boiling water and add cold water intermittently.
5. Drain the cooked thin noodles.
6. Put the cooked thin noodles in a bowl of cold water to remove starch.
7. Place the stir-fried vegetables in a bowl.
8. Add the sauce as desired and pour in the broth to finish.

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However-you-like-it noodles

[Ingredients]

100g Dry thin noodles
500ml Anchovy broth
1/6 onion (30g)
1/6 summer squash (30g)
1/2 shiitake mushroom (10g)
1/6 carrot (30g)
1 egg

[Directions]

1. Slice the onion, summer squash, and carrot in the same size.
2. Slice the shiitake mushroom.
3. Cook thin noodles in boiling water and add cold water intermittently.
4. Drain the cooked thin noodles.
6. Put the cooked thin noodles in a bowl of cold water to remove starch.
7. Boil the broth in a pot.
7. Once the broth boils, add the onion, summer squash, shiitake mushroom, and carrot.
8. Once the vegetables are cooked halfway, add the egg and stir.
9. Place the noodles and vegetables in a bowl and pour in the broth.
10. Add the sauce as desired to finish.

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Braised Eggs

[Ingredients]

Broth ingredients
1.5L Water
2/3 cup Brown sugar
1 tbsp Fine salt
1&1/3 cup Dark soy sauce
2 tbsp Minced garlic
18 eggs

[Directions]

1. Clean the eggs thoroughly under lukewarm water.
2. Add the ingredients used for making the broth in a pot.
3. Add water, dark soy sauce, sugar, and minced garlic and let boil.
4. Once it boils, put in the eggs and continue cooking over medium heat.
5. After about 7 minutes, crack the eggs with a ladle.
6. Boil down until the broth is completely gone.