2 garlic cloves*
1/2 of scallion* (white part)
1 3-inch square dried kelp (dasima/kombu)6 cups water
1 tablespoon soy sauce (preferably soup soy sauce – gukganjang)
(*Simple anchovy broth can be made with dried anchovies and kelp. However, the vegetables will add more depth to the flavor of the broth. You can freeze any leftover broth to use at another time for making jjigae or gaeranjjim.)
1/2 zucchini (4 ounce), julienned
1 small carrot (3 ounce), julienned
1 egg, beaten and fried into a thin sheet (jidan), julienned
3 ounce beef, cut into thin strips
1/2 scallion (green part), chopped
(*Other common toppings include eomuk (fish cake), mushrooms, onion, and kimchi.)
2 tablespoons soy sauce
1 teaspoon Korean chili pepper flakes (gochugaru)
1/2 teaspoon sesame oil
1/2 teaspoon sesame seeds
1/2 teaspoon garlic
1 scallion finely chopped
(Mix all sauce ingredients well and set aside.)
Add the radish, onion, garlic, scallion and 6 cups of water to a medium pot. Bring it to a boil. Reduce the heat to medium and boil for 15 minutes, covered. Drop the anchovies and kelp to the pot. Add the soy sauce, salt and pepper to taste and boil for an additional 10 minutes over medium heat. Discard all the solid ingredients from the broth. Keep the broth warm over very low heat while preparing the toppings and noodles.
Season the beef strips with 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar, 1/2 teaspoon minced garlic, and pinch black pepper. Set aside while preparing the vegetables.
Lightly sprinkle salt over julienned zucchini and set aside for 5 – 10 minutes. Squeeze out excess liquid from salted zucchini by hand. Sauté in a lightly oiled skillet over medium high heat (1 – 2 minutes). Transfer to a plate.
In the same pan, sauté the julienned carrots over medium high heat (1- 2 minutes), sprinkling salt and pepper to taste. (If using eomuk, mushrooms, or onion, cook the same way.) Transfer to the plate with the zucchini.
Sauté the beef for 2 – 3 minutes over medium high heat.
Bring a medium pot of water to a boil. Cook somyeon noodles according to the package instructions (about 3 minutes). Drain quickly and shock in cold water to stop cooking. Continue to drain and rinse in cold water. (Somyeon noodles are not resilient. This rinsing process is important so the noodles don’t get soggy.) Make two one-serving size mounds as you remove from the water. Place the mounds in a colander to drain.
Place the noodles in a serving bowl. Pour the hot broth over the noodles. Nicely arrange a small amount of each topping on top of the noodles. Finish the dish off with a sprinkle of the chopped scallions.
Serve warm with the optional sauce on the side.