Korean Noodle Soup (Guksu)

Steps

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1. 1
   Measure 14 cups of water into a large pot. Slice the daikon radish thinly, and peel and wash 2 medium onions and prepare 4 green onion roots.
   ▶ ≈1:01
2. 2
   Clean the 20 dried anchovies by removing the heads and black intestinal matter, keeping only the body portions.
   ▶ ≈1:58
3. 3
   Add the daikon, green onion roots, onions, cleaned anchovies, and kelp to the water, cover, and bring to a boil over medium-high heat. Simmer for 30 minutes.
   ▶ ≈3:35
4. 4
   After 30 minutes, reduce heat to low and continue cooking for 20 minutes. The broth will become clear and radish nearly translucent, indicating full flavor extraction.
   ▶ ≈4:04
5. 5
   Toast the seaweed sheets over a low flame until green and crispy, then place in a plastic bag and crush into powder (gimgaru).
   ▶ ≈4:12
6. 6
   Chop 4 green onions and mince 4 oz of kimchi, then mix with 2 tablespoons hot pepper paste, 1 teaspoon honey, and 2 teaspoons sesame oil until well combined.
   ▶ ≈5:33
7. 7
   Toast and finely grind 1 tablespoon of sesame seeds.
   ▶ ≈6:58
8. 8
   In another pot, bring 10 cups of water to a boil. In an oiled ladle, poach an egg by cooking it in the hot broth for a few minutes to create suran (Korean-style poached egg).
   ▶ ≈7:33
9. 9
   Once water boils, add the thin noodles and cook over medium heat for 4 minutes, then lower heat and cook 1 more minute. Rinse the cooked noodles thoroughly in cold water to remove starch and achieve a clear broth with chewy noodles.
   ▶ ≈8:50
10. 10
    Using a strainer, pour the clear broth into bowls, adding 2.5 teaspoons of salt per serving and approximately 2 cups of broth per person over the cooled noodles.
    ▶ ≈11:15
11. 11
    Top each bowl with half of the kimchi mixture, seaweed powder, toasted sesame seeds, and the Korean-style poached egg. Serve immediately.
    ▶ ≈11:42