Korean Banquet Noodles (Janchi-guksu)

Steps

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1. 1
   Slice all the onion, zucchini, carrot, and green onion into thin strips.
   ▶ ≈0:13
2. 2
   Prepare the seasoning sauce by combining 1 tbsp soy sauce, 0.5 tbsp red pepper powder, 0.5 tbsp minced garlic, 0.5 tbsp sesame oil, sesame seeds, and green onion.
   ▶ ≈0:41
3. 3
   Beat an egg in a bowl and cook it over low heat in oiled pan until set, flip and cook the other side, then slice into thin strips.
   ▶ ≈1:07
4. 4
   Stir-fry the onion in oil until slightly softened and season with salt, then add oil and stir-fry the zucchini and carrot until tender.
   ▶ ≈1:27
5. 5
   Put a handful of dried anchovies and 2 sheets of kelp in a pot with enough water and bring to a boil over high heat.
   ▶ ≈1:56
6. 6
   Remove the kelp once boiling, reduce heat to low, and simmer for 15 minutes.
   ▶ ≈2:10
7. 7
   After 15 minutes, remove the anchovies and season the broth with salt, anchovy sauce, or soy sauce.
   ▶ ≈2:19
8. 8
   Boil noodles in fresh water by adding cold water each time it comes to a boil, repeat 3 times, and turn off heat when it boils for the fourth time.
   ▶ ≈2:27
9. 9
   Drain the noodles and rinse with cold water.
   ▶ ≈3:05
10. 10
    Place noodles in a bowl, top with stir-fried vegetables and egg strips, pour the broth over, and serve with the seasoning sauce.
    ▶ ≈3:19