Deep and Refreshing Anchovy Broth & Anchovy Noodles (Baek Jong-won Recipe)
Deep and Refreshing Anchovy Broth & Anchovy Noodles (Baek Jong-won Recipe)
Baek Jong-won’s Culinary Secret: Easy Homemade Rich Anchovy Broth and Warm Anchovy Noodles
On a day when you crave a warm bowl of soup, try making a deep and refreshing anchovy broth at home with Chef Baek Jong-won’s secret recipe! Once you have a well-made anchovy broth, you can easily complete a delicious bowl of anchovy noodles. We’ll show you how to enjoy various styles, from basic noodles to special Busan-style noodles!
Ingredients for Anchovy Broth- Dried Pollack (Bong-daengi) 2/3 cup: Adds umami and reduces fishiness.
- Anchovies for broth 1 and 1/2 cups: Removing the guts results in a cleaner broth.
- Dried Kelp (cut) 5 sheets: Adds umami, but be careful not to boil for too long as it can become sticky.
- Water 3L: Prepare generously for a flavorful broth.
- Onion 1/2: Use with the skin on (after washing) for better color and flavor.
- Green Onion 1 stalk: Use both white and green parts for a refreshing taste.
- Cooking Wine 1/2 cup: Essential for removing the fishy smell of anchovies and enhancing flavor.
- Soy Sauce for Soup 3 Tbsp: Adds color and umami to the broth.
- Flaked Salt to taste: Used for final seasoning.
Seasoning Sauce Ingredients- Cheongyang Pepper 1: Adds spiciness to enhance the noodle’s flavor.
- Red Chili Pepper 1: Adds a beautiful color and a subtle sweetness.
- Green Onion 1 stalk: Finely chopped white parts add a crisp texture and refreshing taste.
- Purified Water 1 Tbsp: Helps adjust the consistency of the sauce for a smoother texture.
- Minced Garlic 1 Tbsp: An essential ingredient for deepening the flavor of the noodle sauce.
- Coarse Gochugaru (Red Pepper Flakes) 1 Tbsp: Adds a spicy kick and appetizing color.
- Brown Sugar 1/3 Tbsp: Balances the overall flavor with a touch of sweetness.
- Sesame Seeds (ground) 3 Tbsp: Adds a nutty aroma, elevating the noodle dish.
- Soy Sauce (regular) 1/2 cup: The base for the noodle seasoning sauce.
- Sesame Oil 2 Tbsp: Added at the end for a rich, aromatic finish.
Basic Noodle Ingredients- Dried Somyeon (thin wheat noodles) 100g: Prepared per serving.
- Anchovy Broth 500ml: Using freshly made warm broth makes it even more delicious.
- Onion 1/6: Thinly julienned for a sweet touch.
- Zucchini 1/6: Thinly julienned for a soft texture.
- Carrot 1/6: Thinly julienned for texture and color.
- Seasoning Sauce to taste: Prepare generously according to your preference.
Busan (Gimhae) Style Noodle Ingredients- Dried Somyeon (thin wheat noodles) 100g: Prepare for a chewy texture.
- Anchovy Broth 500ml: Prepare the broth heated warmly.
- Pickled Radish (whole) 1/4: Thinly julienned for a sweet and sour flavor.
- Chives 20g: Briefly blanched in boiling water, then cut into bite-sized pieces for a crisp texture.
- Seasoning Sauce: Prepare to your liking.
- Seaweed Flakes: A garnish that adds flavor.
- Sesame Seeds (ground): Adds nuttiness.
- Ground Black Pepper to taste: Lightly sprinkled to finish.
- Cheongyang Pepper 1: Adds spiciness to enhance the noodle’s flavor.
- Red Chili Pepper 1: Adds a beautiful color and a subtle sweetness.
- Green Onion 1 stalk: Finely chopped white parts add a crisp texture and refreshing taste.
- Purified Water 1 Tbsp: Helps adjust the consistency of the sauce for a smoother texture.
- Minced Garlic 1 Tbsp: An essential ingredient for deepening the flavor of the noodle sauce.
- Coarse Gochugaru (Red Pepper Flakes) 1 Tbsp: Adds a spicy kick and appetizing color.
- Brown Sugar 1/3 Tbsp: Balances the overall flavor with a touch of sweetness.
- Sesame Seeds (ground) 3 Tbsp: Adds a nutty aroma, elevating the noodle dish.
- Soy Sauce (regular) 1/2 cup: The base for the noodle seasoning sauce.
- Sesame Oil 2 Tbsp: Added at the end for a rich, aromatic finish.
Basic Noodle Ingredients- Dried Somyeon (thin wheat noodles) 100g: Prepared per serving.
- Anchovy Broth 500ml: Using freshly made warm broth makes it even more delicious.
- Onion 1/6: Thinly julienned for a sweet touch.
- Zucchini 1/6: Thinly julienned for a soft texture.
- Carrot 1/6: Thinly julienned for texture and color.
- Seasoning Sauce to taste: Prepare generously according to your preference.
Busan (Gimhae) Style Noodle Ingredients- Dried Somyeon (thin wheat noodles) 100g: Prepare for a chewy texture.
- Anchovy Broth 500ml: Prepare the broth heated warmly.
- Pickled Radish (whole) 1/4: Thinly julienned for a sweet and sour flavor.
- Chives 20g: Briefly blanched in boiling water, then cut into bite-sized pieces for a crisp texture.
- Seasoning Sauce: Prepare to your liking.
- Seaweed Flakes: A garnish that adds flavor.
- Sesame Seeds (ground): Adds nuttiness.
- Ground Black Pepper to taste: Lightly sprinkled to finish.
- Dried Somyeon (thin wheat noodles) 100g: Prepare for a chewy texture.
- Anchovy Broth 500ml: Prepare the broth heated warmly.
- Pickled Radish (whole) 1/4: Thinly julienned for a sweet and sour flavor.
- Chives 20g: Briefly blanched in boiling water, then cut into bite-sized pieces for a crisp texture.
- Seasoning Sauce: Prepare to your liking.
- Seaweed Flakes: A garnish that adds flavor.
- Sesame Seeds (ground): Adds nuttiness.
- Ground Black Pepper to taste: Lightly sprinkled to finish.
Cooking Instructions
Step 1
1. Making the Anchovy Broth: First, carefully remove the guts from the anchovies. This is crucial for a clean broth without any fishy taste. Prepare the onion by removing the root and cutting it in half with the skin on. Using the skin adds a nicer color and more flavor to the broth.
Step 2
Place the prepared dried pollack (bong-daengi) and anchovies in a wide pot. Toast them gently over low heat without adding any oil. This toasting step is important for removing the fishy smell and adding a nutty flavor.
Step 3
Once the ingredients are lightly browned, pour in 3L of water and bring to a boil over high heat. As soon as it boils, reduce the heat to low and simmer for 1 hour to extract a rich broth. When the fishy smell of the anchovies and pollack dissipates, add the prepared onion, green onion, kelp, and cooking wine, and simmer for another 15-20 minutes. Be careful not to boil the kelp for too long, as it can release a sticky substance.
Step 4
When the broth has extracted enough flavor, add the soup soy sauce to achieve the desired color, and then season with flaked salt to taste. After straining out all the solids through a sieve, pour the broth back into the pot and bring it to a gentle simmer one more time. This will result in a cleaner and more delicious anchovy broth. This broth can be stored in the refrigerator for 2-3 days.
Step 5
2. Making the Delicious Seasoning Sauce: First, make four small slits at the end of the green onion and finely chop it. Finely chop the Cheongyang pepper. Cut the red chili pepper in half lengthwise, remove the seeds, and then finely chop it for color. In a deep bowl, combine the chopped green onion, Cheongyang pepper, red chili pepper, minced garlic, ground sesame seeds, coarse gochugaru, brown sugar, and regular soy sauce. Mix everything thoroughly. Finally, drizzle in the sesame oil for an even richer aroma. Your delicious seasoning sauce is ready!
Step 6
3. Making the Basic Noodles: Wash and thinly julienne the onion, zucchini, and carrot. You can leave the skins on if you prefer. Sauté each of the julienned vegetables separately in a dry pan without oil until slightly softened and fragrant. Sautéing them brings out their natural sweetness and improves their texture.
Step 7
Boil the dried somyeon noodles in plenty of boiling water. When the water comes to a rolling boil, add about a cup of cold water and repeat this process two or three times. This method ensures the noodles are cooked to a perfect al dente texture – chewy and firm. Once cooked, drain the noodles thoroughly in a colander. Immediately rinse them under cold running water to wash off excess starch, which prevents them from becoming sticky and keeps them delightfully chewy.
Step 8
Now, arrange the drained and rinsed somyeon noodles attractively in a serving bowl. Then, artfully place the sautéed vegetables around the noodles, alternating colors for a visually appealing presentation. This creates a beautiful basic noodle dish.
Step 9
Add your desired amount of the prepared seasoning sauce. Pour in the warm anchovy broth until it just covers the noodles, and your homemade anchovy noodles are ready to be enjoyed. Enjoy your meal!
Step 10
4. Making Busan (Gimhae) Style Noodles: Thinly julienne the pickled radish. Briefly blanch the chives in boiling water with a pinch of salt, then rinse under cold water, squeeze out excess moisture, and cut into bite-sized lengths (about 3-4 cm). In a serving bowl, place the drained somyeon noodles, then top with the julienned pickled radish and the prepared chives.
Step 11
Finally, serve with your preferred amount of seasoning sauce. Garnish with nutty ground sesame seeds, crispy seaweed flakes, and a sprinkle of pungent ground black pepper for a refreshing and flavorful Busan-style anchovy noodle dish. Enjoy it with the warm broth!
