Janchi Guksu: Feast Noodles with Light Broth and Toppings

Prepare the broth: In a pot, combine 1 liter of water with dried anchovies (guts removed) and dried kelp. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain the broth, discarding anchovies and kelp, and season lightly with a pinch of salt if needed. Keep warm.

Prepare toppings: Julienne the zucchini and carrot. Sauté each separately in a lightly oiled pan until tender-crisp, seasoning with a tiny pinch of salt. Set aside.

Make egg garnish: Whisk the egg and cook it thinly in a lightly oiled pan, like a crêpe. Once cooked, slice into thin strips. Set aside.

Cook the noodles: Bring a large pot of water to a rolling boil. Add somyun noodles and cook according to package directions, usually 2-3 minutes. Drain immediately and rinse thoroughly under cold water to remove excess starch and prevent sticking.

Assemble the bowls: Divide the rinsed noodles into two serving bowls. Pour the hot anchovy broth over the noodles.

Garnish and serve: Artfully arrange the sautéed zucchini, carrot, egg strips, and chopped kimchi on top of the noodles. Drizzle with soy sauce and sesame oil. Garnish with sliced green onion and serve immediately.