Make 1,000 ml of anchovy broth
Mix all ingredients for spicy sauce
Soak dried shitake mushrooms in warm water for 10~15 minutes until they are fully plumped. Slice them thinly.
Boil 5 cups of water. (about 1,000ml)
In the meantime, spread about 1 tbsp of vegetable oil evenly around in a small skillet.
Add a pinch of salt in the egg. On low heat, pour in the beaten egg and spread it out thinly and evenly.
Cook slowly on low heat until the top surface of the egg is fully cooked without burning the bottom
Gently remove the egg trying not to tearing it, fold it into half, and cut it across into thin strip.
Sauté the zucchini, carrots and mushrooms separately with vegetable oil.
When the water in step 3 boils, add the noodles and stir. When the water comes to boil again, add about 1/2 cup of cold water and stir. Repeat this process once more. It should take about 7~8 minutes from the time you add the noodles
When the noodles are done cooking, quickly rinse them in cold water several times to stop the cooking process
Add sautéed vegetables, egg strips, kimchi and crushed seasoned laver individually in a circle on top of the noodles. Place a 1 tbsp of spicy sauce in the middle if you are using it
Gently pour in hot anchovy broth on the side so the placement of garnishes are not disturbed.