Andong Geonjin Guksu: Hand-Rolled Soy-Wheat Noodles in Cool Broth (2)

Simmer 15 g anchovies and 5 g kelp in 900 mL water. After boiling, reduce heat and simmer about 10 minutes, then strain. Season with soup soy sauce and some salt. Cool promptly in a shallow vessel or cold-water bath, then refrigerate.

Mix 180 g wheat flour and 60 g raw soybean flour. Add 110 mL water gradually and knead into a firm dough; add up to 15 mL more only if dry. Cover and rest about 20 minutes. Never taste uncooked soy-flour dough.

Julienne 100 g zucchini and sauté with 1/2 tsp oil until tender. With the remaining oil, cook one beaten egg in a thin layer until fully set on both sides, then slice into strips. Cut gim into strips.

Dust the dough lightly, roll to about 1-2 mm thick, fold loosely and slice into narrow noodles. Unfold and dust lightly to keep strands separate.

Bring a large separate pot of water to a rolling boil. Add noodles, stir gently and cook thoroughly. Cooking time depends on thickness; cut a strand and check that the center is completely cooked with no raw flour trace. Do not undercook raw-soybean-flour dough.

Drain the fully cooked noodles and quickly rinse with potable cold water. Drain thoroughly. Keep utensils that touched raw dough separate from those for the cooked noodles.

Divide noodles between two bowls and pour over the chilled broth. Garnish each with sautéed zucchini, fully cooked egg strips and gim. Serve promptly; do not leave the chilled soup at room temperature.