Kimchi Noodles.
Fermentation & PicklingIngredients
- 800 ml of water.
- A handful of anchovies.
- Kelp (Dasima), 10g.
- 40 grams of pumpkin.
- 1/4 of an onion.
- 20 grams of carrots.
- "No green onions, please."
- 1 green chili pepper.
- 50g of ground pork.
- 1 tablespoon of mirim.
- One teaspoon of minced garlic.
- 1 tablespoon of soy sauce.
- One teaspoon of gochugaru (Korean chili powder).
- New Kimchi, 150g.
- A pinch of sugar.
- One teaspoon of sesame oil.
- One teaspoon of black sesame seeds.
- 1 tablespoon of soup soy sauce (guk-ganjang).
- A pinch of sea salt (approximately two pinches).
- 120g of somyeon noodles.
Instructions
In 800ml of water, add anchovies and kelp that have been briefly blanched in a Jeon-style induction cooker for 30 seconds. Bring the mixture to a boil and simmer for 10 minutes, then remove the solids.
Heat some cooking oil in a pan. Add sliced Korean radish, ground pork marinated in mirin, and half an onion, and stir-fry until softened.
Once the pork is cooked, add green chili peppers, green onions, minced garlic, soy sauce (specifically "jin-ganjang"), and gochugaru (Korean chili powder), then stir-fry over medium-low heat.
Add a pinch of sugar to the kimchi and stir-fry for a moment longer, then turn off the heat. Finish by seasoning with sesame oil and black sesame seeds, and garnish with thinly sliced Korean radish.
In a pot of broth, add pumpkin, carrots, and the remaining ingredients: onions, green onions, and soup soy sauce. Bring to a boil.
Once the broth comes to a boil, add the thin noodles and cook them for 3 minutes and 30 seconds, adding a little cold water each time it starts to boil again.
Cook the noodles according to package directions. Rinse the cooked noodles in cold water to remove excess starch, then drain them thoroughly.
Place the somyeon noodles in a bowl, pour over the broth, and top with the prepared kimchi garnish to complete the dish.