Noodles in hot anchovy broth with egg garnish. Typically served at weddings, birthdays, and other festive occasions.
Ingredients (serve 4)
14 oz (400g) thin dried wheat noodles, ½ Korean young squash (4 oz, 120g), 1/6 carrot (1 oz, 30g), 2 eggs, vegetable oil, salt as needed
Anchovy broth 20 dried large or medium anchovies for broth, 10 cups water (2.5L), 1 tablespoon rice wine, 2 tablespoons soy sauce for soup, 1 tablespoon salt
1. Remove the head and viscera of dried anchovies. Put cleaned anchovies into a large saucepan, and pour in 10 cups water and bring to a boil. Reduce the heat to medium and boil for 20 minutes. Strain the broth in a colander with cheesecloth and remove anchovies. Season the broth to taste with rice wine, soy sauce for soup and salt.
2. Cut the Korean young squash into 2x⅛x⅛-inch (5×0.3×0.3-cm) julienne strips. Sprinkle with 1 teaspoon of salt and set aside for 30 minutes. Squeeze out the excess moisture. Heat the oil in a skillet and stir-fry the squash.
3. Cut the carrot into 2x⅛x⅛-inch (5×0.3×0.3-cm) julienne strips. Heat a ½ teaspoon of oil in a skillet and stir-fry the carrot slightly with a pinch of salt.
4. Separate egg yolks and egg whites into two bowls and beat each well with a pinch of salt. Pan-fry the yolks and whites separately on a lightly greased skillet over low heat to make very thin sheets. Cut into 2-inch (5-cm) long julienne.
1. In the stockpot, bring 16 cups of fresh water to a boil and add the noodles. Bring to a boil and add 1 cup of cold water. Then bring back to a boil and cook for 3~4 minutes or according to the package directions. Drain and rinse them under the cold water several times. Coil the noodles with your hands to form a bird’s nest shape and let them drain in a colander.
2. Place the noodles in the individual bowls and pour the hot broth over the noodles to warm up and return remaining broth to the saucepan. Garnish with slices of squash, carrot, and eggs on top of noodles and carefully pour over remaining hot broth back into bowls.