Kkaejang Somyeon || Sesame Paste Noodle Soup, 깨장소면 Leave a comment

Ingredients (serves 4):

• 400g noodles
• 1 carrot
• 50g dried seaweed (wakame)
• 1 cucumber
• 10 perilla leaves
• Salt to taste

For the sesame paste:

• 4 tbsp sesame seeds
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 2 tsp sugar
• 2 tsp sake
• 4 tbsp anchovy broth

Preparation:

1. Prepare the vegetables: Roll up the perilla leaves and slice them thinly. Cut the carrot and cucumber into 5cm long pieces, then slice them thinly and soak in cold water. Drain.
2. Prepare the seaweed: Boil the dried seaweed in salted water, then cut into short lengths. Toast the sesame seeds until fragrant.
3. Cook the noodles: Divide the noodles into individual portions and tie one end with a string or rubber band. Cook in boiling water.
4. Make the sesame paste: Grind the toasted sesame seeds into a paste. Mix with soy sauce, rice vinegar, sugar, sake, and anchovy broth.
5. Serve: Arrange the cooked noodles, vegetables, and seaweed in bowls. Serve with the sesame paste on the side.