On Myeon Recipe

Prepare dashi-style broth

Rinse the dried anchovies briefly (remove inner guts if whole) and wipe the kombu. Place anchovies, kombu, dried shiitake, halved onion, smashed garlic and 1200 ml cold water in a medium pot. Let sit 10 minutes to hydrate mushrooms and soften kombu.

Bring the pot to a gentle simmer over medium heat. Once small bubbles appear at the edge (do not boil vigorously), remove kombu with tongs to avoid bitterness. Continue simmering for 10–12 minutes to extract flavor from anchovies and mushrooms.

After simmering, strain the broth through a fine mesh sieve or cheesecloth into another pot. Press gently on solids to extract liquid, then discard solids. Return strained broth to the stove and keep over low heat.

With the strained broth simmering gently, add 2 tbs Korean soy sauce (guk-ganjang), 1 tsp salt, and 1 tsp white pepper. Taste and adjust: the broth should be savory but light and clear. If needed, add up to another 1/2 tsp salt or 1/2 tbs soy sauce, stirring and tasting after each addition.

Stir in 1 tsp sesame oil for aroma, then keep the broth at a low simmer while you prepare noodles and toppings.

Cook noodles

Bring a separate large pot of water to a rolling boil. Add the 300 g noodles and cook according to package instructions until just al dente (usually 2–4 minutes for fresh wheat noodles, longer for dried). Stir gently to prevent sticking.

While noodles cook, prepare garnishes: briefly blanch spinach or bok choy in the boiling noodle water for 20–30 seconds, then shock in ice water and squeeze out excess water. Slice green onions on the bias. If using roast beef, warm it very briefly in hot broth or sear quickly in a hot pan to render a little flavor.

If serving soft-boiled eggs, cook for 6–7 minutes in boiling water for runny yolks, then cool in ice water and peel.

When noodles are done, drain well and portion into warmed bowls (about 75 g per serving if making 4 servings).

Ladle hot broth over the noodles to just cover them (about 300 ml per bowl). Arrange toppings: blanched spinach or bok choy, slices of warmed beef, halved soft-boiled egg, sliced green onion, toasted sesame seeds, nori strips, and crisped shallots or fried onion as desired.

Heat 1 tbs neutral oil in a small pan over medium heat until shimmering. Add 1 tsp minced garlic and quickly sauté until fragrant (15–20 seconds) without browning. Add 1 tsp chili flakes if using and stir 5 seconds. Remove from heat.

Drizzle a small teaspoon of this aromatic oil over each finished bowl to add gloss and aroma.

Taste one bowl and adjust with extra soy or salt if necessary. Serve immediately while hot. Provide additional soy sauce, chili flakes, or sesame oil at the table for guests to customize.