Korean noodle soup (Guksu) recipe by Maangchi

Name: Korean noodle soup (Guksu) recipe by Maangchi
Ingredients: 10 ounces somyeon (thin wheat flour noodles); 1 tablespoon toasted sesame seeds, ground; 1 sheet of gim (seaweed paper), toasted, crushed in a plastic bag to make seaweed flakes (gimgaru: 김가루); 2 poached eggs (optional); 14 cups of water; 8 ounces Korean radish or daikon, sliced thinly; 4 green onions; 1 medium onions (about 7 ounces), sliced; 18-20 large dried anchovies, heads and guts are removed; 1 ounce dried kelp; 2½ teaspoons salt; 4 green onions, chopped; 4 ounces of chopped fermented kimchi (about ½ to 2/3 cup); 2 tablespoons hot pepper paste; 1 teaspoon honey; 2 teaspoons toasted sesame oil

www.maangchi.com

Today I'm going to show you my version of guksu (국수), a simple and delicious noodle soup, and one of my all-time favorites and go-to regular meals. This version is spicy and...

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Ingredients

10 ounces somyeon (thin wheat flour noodles)
1 tablespoon toasted sesame seeds, ground
1 sheet of gim (seaweed paper), toasted, crushed in a plastic bag to make seaweed flakes (gimgaru: 김가루)
2 poached eggs (optional)
14 cups of water
8 ounces Korean radish or daikon, sliced thinly
4 green onions
1 medium onions (about 7 ounces), sliced
18-20 large dried anchovies, heads and guts are removed
1 ounce dried kelp
2½ teaspoons salt
4 green onions, chopped
4 ounces of chopped fermented kimchi (about ½ to 2/3 cup)
2 tablespoons hot pepper paste
1 teaspoon honey
2 teaspoons toasted sesame oil