Banquet Noodles
잔치국수
Ingredients :
*1Tablespoon = 15g / 1Teaspoon = 5g / 1Cup = 200g
Water : 200g
Dried noodle : 40g
Dried anchovy : 4g
Dried kelp : 10cm
Onion : Medium size
Clam : 10g
Squash : 20g
Carrot : 20g
How to Make it :
Boil the dried anchovy, kelp, and onion in the water and after about 15minutes, take them out. Water will be used as the base soup.
On a separate bowl, boil the noodle and take it out when the noodle is ready.
Slice the carrot and squash and grill it slightly with salt to be used as topping.
On the base water, add the noodle and the toppings to finish it off.
Tip :
When creating the noodle for about 10 people, you need to use 30cm of the dried kelp, a whole onion and about 20 medium sized dried anchovies.
