Korean · 35 min · serves 4

Janchi Guksu (Party Noodle Soup)

Kept by The Bhook kitchen

Ingredients

• 200 g somyeon (thin wheat noodles)
• 1 litre anchovy or vegetable stock
• 2 eggs
• 1 small zucchini
• 1 carrot
• 2 spring onions
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp salt

Method

1. Bring the stock to a simmer in a pot. Season with soy sauce and salt; taste and adjust until it’s savoury.
2. Julienne the carrot and zucchini. Slice the spring onions thinly.
3. Heat a nonstick pan with a little oil. Beat the eggs, then cook in a thin layer until set (like a crepe). Remove, cool, and cut into strips.
4. Blanch the carrot and zucchini for 30 seconds in boiling water, then drain when they look bright.
5. Boil noodles in plenty of water, stirring, until just tender (3-4 min). Rinse in cold water until they feel cool and bouncy.
6. Divide the noodles among bowls. Ladle in hot stock, then arrange egg, carrot, zucchini, and spring onion on top. Drizzle each bowl with a little sesame oil.

Rinse the noodles well or the broth will turn cloudy and starchy.