Korean Anchovy-Kelp Broth Noodles with Spicy Kimchi (Guksu)

Thinly slice 115 g radish and 100 g onion, and trim two green onions. Remove the heads and guts from ten dried anchovies, and measure 14 g dried kelp.

Put 1680 ml water, radish, onion, two broth green onions, ten anchovies and 14 g kelp in a large pot. Cover and cook 30 minutes over medium-high, then simmer another 20 minutes on low.

Strain the broth, discard solids and dissolve 1 1/4 tsp salt. Aim for roughly 1.2 L finished stock; if substantially less remains, add hot water and bring to a boil again.

Mix 115 g chopped kimchi with four chopped topping green onions, 30 g gochujang, 1 tsp honey and 10 ml sesame oil. Check anchovy and kimchi ingredients for allergens.

Boil 2 L water in a separate pot and cook 280 g somyeon for 3–4 minutes, stirring. When it rises to the boil, lower heat and cook about one minute more until no hard noodle center remains.

Drain noodles and rinse twice under clean cold water. Divide between two bowls, briefly warm them with some bubbling hot broth, then pour that broth back into the pot.

Ladle about 600 ml hot broth into each bowl and top with half the kimchi mixture. Divide 1 tbsp ground sesame and one crumbled seaweed sheet between the two bowls; serve hot immediately.