Janchi Guksu Korean Banquet Noodles

• FOR THE BROTH:
• 1/3 whole Daikon Radish
• 8 whole Anchovies
• 5 pieces Dried Kelp
• 3 Green Onion Halves
• 12 cups Water
• 1 Tablespoon Soup Soy Sauce
• 1/4 teaspoons Salt
• FOR THE BEEF:
• 2 ounces, fluid Organic Grass Fed Ground Beef
• 1 teaspoon Reduced Sodium Soy Sauce
• 2 cloves Garlic, Minced
• Avocado Oil, As Needed
• FOR THE NOODLE BOWLS
• 1 whole Organic Egg
• 1/3 Zucchini, Thinly Sliced
• 1/3 Carrot, Thinly Sliced
• 2 ounces, weight Somyeon (Korean Thin Wheat Flour Noodles)
• Sesame Seed Oil, To Serve

1. In a pot over high heat, add all the broth ingredients except for the soup soy sauce, and bring to a boil. When water boils, take out the dried kelp and cook for another 30 minutes.
2. While waiting, marinate beef with soy sauce and garlic. In a skillet over medium heat, add a little bit of avocado oil and cook beef about 4-5 minutes.
3. Beat egg and pour in a pan over medium heat. Evenly distribute egg around the pan. When egg is 80% cooked 80%, flip it over, then turn off the stove and let egg finish cooking in residual heat. Slice egg into bite-sized pieces.
4. After 30 minutes, remove all ingredients from the broth and add zucchini and carrots. Cook for 2-3 minutes until vegetables soften.
5. In boiling water, cook noodles for 2-3 minutes, then drain water.
6. Remove zucchini and carrots from the broth and add soup soy sauce and salt.
7. In a bowl, add noodles and the veggies, egg, beef, and broth. Add a few drops of sesame oto the broth.

anchovies, kelp, green onion, water, soy sauce, ubc, beef, ground beef, soy sauce, garlic, avocado oil, egg, zucchini, carrot, weight somyeon, oil

Taken from tastykitchen.com/recipes/soups/janchi-guksu-korean-banquet-noodles/ (may not work)