How to Make Fish Cake Banquet Noodles (Janchi Guksu)

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   1. Preparation Cut 1/2 zucchini into thin strips like noodles [01:56]. Slice 1/2 onion thinly [02:03]. Slice 1 green onion and 2 Cheongyang chili peppers [02:07], [02:12]. Cut 3 fish cake sheets into long, thin strips [02:19]. Prepare somyeon (thin wheat noodles) by boiling them in advance [03:43].

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   2. Making the Broth Place one A4-sized piece of kelp in 2L of water and simmer on very low heat [01:13]. Add about 20 dried large anchovies (dipori) to the pot for a deeper flavor [03:02]. Once the broth is well-infused, remove the kelp [04:08]. Thinly slice the kelp to use as a garnish later [04:11]. Remove the dipori using a strainer once the broth is fully extracted [04:33].

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   3. Seasoning and Cooking Add 1T minced garlic, 1T cooking wine, 2T soup soy sauce, and 2T tuna sauce to the boiling broth [04:41], [04:43], [04:48], [04:51]. Add the sliced onion and zucchini first [05:09], [05:11]. Add the fish cakes, green onions, and chili peppers to the pot [05:19], [05:24]. Season with 1/4T (about 2 pinches) of salt and a pinch of black pepper [05:32], [05:36].

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   4. Finishing Place the pre-boiled noodles in a serving bowl and add a sprinkle of black pepper [03:43], [05:39]. Generously top with the cooked ingredients and pour the hot broth over the noodles [05:42], [05:46]. Garnish with the shredded kelp and roasted seaweed flakes before serving [05:49].