Recipe

Korean Vermicelli Noodle Soup 'Janchi-guksu'

: 150g Sempio DETAIL_PRODUCT
350g zucchini, sliced
20g grapeseed oil
1 dried shiitake, soaked in water and sliced
50g beef, minced
1 egg, seperated(white/yolk) and beaten
salt & pepper to taste

[Anchovy Stock]
50g dried anchovies
4 cups of water
1 tbsp Sempio Soy Sauce 501
1 tbsp sesame oil
1 small piece kelp

[Marinade]
1 tsp Sempio Soy Sauce 501
1 tsp minced garlic
1 tbsp sesame oil
1 tsp sugar

: 1. Mix all the ingredients 'to marinade' in a bowl, and add beef & shiitake. Keep in fridge for 15-20 minutes.
2. Put dried anchovies, dried kelp, and water in a saucepan. Bring to a boil. Lower the heat to simmer for 10 minutes. Season with soy sauce, salt, and pepper to taste. Keep hot.
3. Meanwhile heat oil in a pan and saute marinated beef & shiitake. Saute zucchini. Leave aside.
4. Heat oil in skileet over medium heat until oil is sizzling. Evenly coat the bottom with oil.
Quickly pour the egg yolk and white into the skillet seperately. Thinly spread and cook over low heat until the egg is set. Cut into 5cm strips.
5. Cook vermicelli(thin wheat noodles) in boiling water. Cook for approximately 4~5minutes.
Drain well and make a noodle nest in a serving bowl.
6. Pour the anchovy stock into the serving bowl after discarding the anchovy and kelp.
7. Put the beef, shiitake, zucchini, egg strips on top. Serve hot.