Dried Pollack Glass Noodle Soup (Hwangtaepo Dangmyeon Guksu)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the potato into bite-size pieces, julienne the onion, carrot and green onion lengthwise, mince the cheongyang chili pepper, and wash the enoki mushrooms well.
2. Separate the egg yolk and white, fry egg sheets (jidan), and julienne them.
3. Soak the glass noodles in cold water for about 2 hours.
4. Put the anchovies in water (300g) to make a broth, then add the dried pollack strips and steep again for a rich broth.
5. Add the potato, carrot, onion and glass noodles to the broth in that order and boil, then turn off the heat and top with the enoki mushrooms to cook in the residual heat.
6. Season with the minced garlic, cheongyang chili pepper, low-sodium soy sauce, salt and ground black pepper, and finish with the egg sheets, crown daisy and green onion on top.