Kimchi Janchi Guksoo

Yields1 Serving

 7 oz HANDMADE WHEAT NOODLE
 5 oz Kimchi
 4 oz Zucchini
 4 pcs Shiitake mushroom
 6 tbsp ANCHOVY SOY SAUCE
 3 ½ cups Water
 SESAME OIL
 Sugar

1

Cut the zucchini in half and scrape the seeds. Slice the halves into 1/8 inch wide pieces and begin to pickle them in salt by putting them in a container.

2

Slice kimchi into 1/4 inch wide pieces. If desired, add sesame oil and sugar and mix well.

3

Slice the heads off the shiitake mushrooms.

4

Boil water with OTTOGI ANCHOVY SOY SAUCE.

5

Boil OTTOGI WHEAT NOODLE for 3 minutes and 30 seconds. Drain the water and rinse the noodles with cold water.

6

Stir fry the prepared zucchini and mushroom heads and season with salt and sesame oil.

7

Put the noodles into a bowl and garnish with the kimchi, zucchini, and shiitake mushroom heads.

8

Pour the anchovy soy sauce soup and enjoy.

CategoryCuisine

Ingredients

 7 oz HANDMADE WHEAT NOODLE
 5 oz Kimchi
 4 oz Zucchini
 4 pcs Shiitake mushroom
 6 tbsp ANCHOVY SOY SAUCE
 3 ½ cups Water
 SESAME OIL
 Sugar

Directions

1

Cut the zucchini in half and scrape the seeds. Slice the halves into 1/8 inch wide pieces and begin to pickle them in salt by putting them in a container.

2

Slice kimchi into 1/4 inch wide pieces. If desired, add sesame oil and sugar and mix well.

3

Slice the heads off the shiitake mushrooms.

4

Boil water with OTTOGI ANCHOVY SOY SAUCE.

5

Boil OTTOGI WHEAT NOODLE for 3 minutes and 30 seconds. Drain the water and rinse the noodles with cold water.

6

Stir fry the prepared zucchini and mushroom heads and season with salt and sesame oil.

7

Put the noodles into a bowl and garnish with the kimchi, zucchini, and shiitake mushroom heads.

8

Pour the anchovy soy sauce soup and enjoy.

Kimchi Janchi Guksoo