jan chi gook soo (noodles with vegitables in dried anchovy broth)

2 bundles so myon noodle

1/4 cup myeol chi (dried anchovy)

1 3x3 kelp piece

1/2 onion, thin sliced

1 egg

4 oz beef

gat eon yang nyeom :soy sauce, sugar, minced garlic,

sesame oil, salt and pepper

1/2 square eo mook (fried fish paste)

1/4 cup kim chi, squeezed

1 tsp soy sauce

2 tsp salt

yang nyeom jang (sauce) : 1 tbsp soy sauce,

1 tsp chopped green onion, 1/2 tsp sesame oil,

1/2 tsp sesame seeds, 1/4 tsp minced garlic

Boil a big pot of water for noodles. Add noodles, cook for 3-4 minutes depends on recommended time. Rinse in a cold water, drain.

Add 6 cups cold water to a pot for broth. Add dried anchovy and kelp. Bring to a boil, reduce heat to low simmer for 5-7 minutes. Skim the bubbles, take out anchovies and kelp. Add soy sauce and salt, bring up to a boil again, turn the heat off.

Mix egg with a touch of salt, make a thin crepe. (Heat pan, add egg and turn off to very low heat.) Cool slightly, cut into thin strips.

Cut kim chi into thin strips.
Add 1/2 tsp sugar and sesame oil, mix well with hands.

Cut beef into thin strips, marinade with some soy sauce, sugar, minced garlic, sesame oil, salt and pepper. Heat pan, saute beef.

Julienne eo mook. In a pan, add soy sauce, sugar and pepper, bring to a boil.
If the bubble comes up, add eo mook, cook very quickly to absorb liquid on a medium-high heat.

Put noodles in a big bowl. Pour hot broth.
Arrange kim chi, beef, onion, eo mook and egg on a platter.