This involves two separate steps:
Anchovy Broth: Place 3 ½ cups water, 8 oz daikon radish (peeled and cut into ¼ inch rounds), and 1 large onion (sliced) in a large stock pot, cover, and bring to a boil. Cook over medium-high heat for 45 mins. Add 20 large dried anchovies (heads and guts removed) and 1 (7×10 inch piece) dried kelp (dashima or kombu), then cook for an additional 15 mins. Remove pot from heat, strain, and then add 2 ½ tsp kosher salt. This yields 10 cups of mother broth. You will need about 3 ½ cups of the anchovy broth for the noodle soup.
Noodles and Topping: Bring a large pot of water to a boil, then add 8 oz thin wheat flour noodles (somyeon). Cook until al dente (about 3 mins), then drain and rinse under cold water. Separately, heat a large skillet over medium-high heat. Add 1 tsp neutral oil, 1 minced garlic clove, 4 pieces packaged fried tofu (sliced into thin pieces), and a pinch of salt. Saute until garlic is crisp and golden brown (about 1 min). Add 1 tsp sugar and 2 tsp toasted sesame oil. Saute until sugar is dissolved. Remove from heat.
To Serve: Place the noodles in a two bowls, then pour the hot anchovy stock, then garnish with the fried tofu mixture. Drizzle with toasted sesame oil and garnish with some red pepper powder and chopped scallion greens if desired, then serve immediately.
Recipe from Maangchi’s Real Korean Cooking cookbook. We did not make enough mother broth, so we had to supplement with some instant anchovy broth, which was not as tasty. (June 2015)
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