#PaikJongWon #GarakGuksu #SmokedAnchovy
What you had at the udon place! Garak guksu made with smoked anchovy.
Try making it at home and check out the smoked anchovy he invented!

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Garak guksu (4 servings)

[Ingredients]

* Smoked anchovy broth

Water 2.5L
Smoked anchovy 1 cup (40g)
1/4 onion (50g)
1 green onion (100g)
1/8 radish (80g)
Kelp 2 pieces (2g)

* Garak guksu

Broth 1.25L
Dark soy sauce 8 tbsp (80g)
Soup soy sauce 4 tbsp (40g)
Cooking wine 4 tbsp (40g)
Brown sugar 1 tbsp (10g)
Fine salt
Thick noodles 4 bunches
Green onion
Fried tofu
Japanese fish cake
Crab stick
Crown daisy
Soaked seaweed
Red pepper powder
Pepper

[Directions]

1. Remove guts of smoked anchovy.
2. Put smoked anchovy, unpeeled onion, green onion, and radish in a pot and bring to boil.
3. When the broth starts to boil, reduce to medium heat and boil down until it reduces to 1.25L.
4. Drain the ingredients from the broth.
5. Put the broth, dark soy sauce, soup soy sauce, cooking wine, brown sugar, and fine salt in a pot and season to taste.
6. Slice the fried tofu and cut the crab stick diagonally.
7. Cut the Japanese fish cake into 0.5-cm thick, and slice the green onion for garnish.
8. Parboil the noodles and Japanese fish cake.
9. Put the parboiled noodles in a bowl and pour in the smoked anchovy broth.
10. Put the garnish on top and finish with red pepper powder and pepper if desired.