Baek Jong-won's Anchovy Broth and Various Noodle Recipes

Noodle dishes using anchovy broth, which enhances the deep flavor of the soup, are a staple of traditional Korean cuisine. In this recipe, we will introduce Chef Baek Jong-won's methods for making anchovy broth, Busan-style noodles, basic noodles, customizable noodles, and braised eggs.

Making Anchovy Broth

Ingredients

• Dried baby anchovies (Myulchi): 2/3 cup
• Anchovies for broth: 1 and 1/2 cups
• Cut kelp: 5 sheets
• Water: 3L
• Onion: 1/2
• Green onion: 1 stalk (100g)
• Cooking wine (Mak-sul): 1/2 cup (80g)
• Soy sauce (Gukganjang): 3 tbsp (30g)
• Salt (Kkot-sogeum): to taste
• MSG: to taste

Instructions
1. Remove the innards from the anchovies and prepare them.
2. Cut the onion in half without removing the root or peeling it.
3. In a dry pan, add the anchovies and dried baby anchovies and stir-fry over low heat to remove the fishy smell.
4. Add water, onion, green onion, kelp, and cooking wine and bring to a boil.
5. Once the broth starts to boil, reduce the heat and simmer for 1 hour.
6. Season with soy sauce, salt, and MSG.
7. Strain the broth through a sieve to create a clear broth.

Making the Seasoning

Ingredients

• Green chili pepper: 1 (12g)
• Red chili pepper: 1 (15g)
• Green onion: 1 stalk (50g)
• Water: 1 tbsp (10g)
• Minced garlic: 1 tbsp (15g)
• Coarse chili powder: 1 tbsp (5g)
• Brown sugar: 1/3 tbsp (3g)
• Sesame seeds: 3 tbsp (30g)
• Soy sauce: 1/2 cup (100g)
• Sesame oil: 2 tbsp (15g)
• MSG: to taste

Instructions
1. Finely chop the green onion and peppers.
2. In a large bowl, combine the green onion, peppers, minced garlic, sesame seeds, chili powder, brown sugar, soy sauce, and MSG.

Busan-style Noodles

Ingredients

• Dried wheat noodles (Gonso-myeon): 100g
• Anchovy broth: 500ml
• Pickled radish (Tongdanmuji): 1/4
• Garlic chives (Buchu): 20g
• Seasoning: to taste
• Dried seaweed flakes (Kim-garu), sesame seeds, black pepper: to taste

Instructions
1. Julienne the pickled radish and blanch the garlic chives, then rinse with cold water and drain.
2. Cook the noodles in boiling water, then rinse with cold water to remove excess starch.
3. Place the noodles in a bowl and top with the pickled radish, garlic chives, and seasoning.
4. Sprinkle with seaweed flakes, sesame seeds, and black pepper, and pour in the broth to finish.

Basic Noodles

Ingredients

• Dried wheat noodles (Gonso-myeon): 100g
• Anchovy broth: 500ml
• Vegetables: 1/6 onion (30g), 1/6 zucchini (30g), 1/2 shiitake mushroom (10g), 1/6 carrot (30g)
• Seasoning: to taste

Instructions
1. Cut the vegetables into uniform sizes and stir-fry them in a dry pan.
2. Cook the noodles and rinse with cold water.
3. Place the noodles in a bowl and top with the stir-fried vegetables and seasoning.
4. Pour in the broth to finish.

Customizable Noodles

Ingredients

• Dried wheat noodles (Gonso-myeon): 100g
• Anchovy broth: 500ml
• Vegetables: Onion, zucchini, shiitake mushroom, carrot (30g each)
• Egg: 1

Instructions
1. Cut the vegetables and cook the noodles.
2. Bring the broth to a boil and add the vegetables to cook.
3. Crack an egg into the broth and cook until tender.
4. Place the noodles in a bowl and pour in the broth to finish.

Braised Eggs

Ingredients

• Broth solids: Anchovies, dried baby anchovies, kelp
• Water: 1.5L
• Brown sugar: 2/3 cup
• Salt (Kkot-sogeum): 1 tbsp
• Soy sauce: 1 and 1/3 cups
• Minced garlic: 2 tbsp
• Eggs: 18

Instructions
1. Wash the eggs and prepare them.
2. Add water, soy sauce, sugar, and minced garlic to the broth and bring to a boil.
3. Add the eggs and after 7 minutes, gently crack them with a ladle.
4. Simmer over medium heat until the broth reduces.

Chef Baek Jong-won's Key Points

• Stir-fry the anchovies and dried baby anchovies to remove the fishy smell.
• Use fresh vegetables and cook the noodles al dente for a better texture.
• The braised eggs made with the broth are also excellent as a side dish.

Enjoy the taste of traditional Korean cuisine easily at home with this recipe! 🍜