Updated: Dec 4, 2021
-6oz somyeon noodles
-4-5 cups korean soup broth or anchovy broth (beef, chicken or vegetable stock works too)
-1 tbsp soy sauce
-salt and pepper to taste
-1/2 zucchini, julienned
-1 small carrot, julienned
-1 oyster mushroom (or any other mushroom), julienned
Jin's special topping sauce:
-2 tbsp yellow onion, diced
-2 stalk scallions, diced
-1/2 chili pepper or chili flakes
-1 tsp gochugaru
-1 tsp garlic, minced
-1/2 tsp sugar
-2 tbsp soy sauce
-1 tbsp sesame seeds
-1-2 tbsp sesame oil
-2 tbsp water
prep time: 10 min
cook time: 17 min
Add your broth to a pot and season it with the soy sauce, salt and pepper to taste. Leave it on low heat until ready to plate your dish.
Boil your noodles according to package instructions.
Prepare the vegetables (try to get them uniform).
Make Jin's special topping sauce: chop the onion, spring onion, and chili and place them into a mixing bowl. Then add the minced garlic, red chili flakes, sugar, sesame seeds, soy sauce, soup soy sauce, water and sesame oil. Give it a good mix to incorporate all ingredients.
Take a pan and lightly oil it so that you can sauté the vegetables. You can do them separately or like Jin, all together. Add a sprinkle of salt and stir them for 1-2 minutes. Now, Jin actually just threw the veggies into the broth. You can do this or top the noodles with them after you plate them with the broth. It's up to you.
When the noodles are cooked. Drain them and plate them in bowls. Ladle the broth into the bowls. Top dish with Jin's special topping sauce and kimchi. You can also top the dish with egg jidan, crushed or cut seaweed sheet and spring onions.