How to Make Janchi Guksu and Fish Roe Rice Balls

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   1. Broth Preparation Clean 30g of anchovies by removing heads and guts, then microwave for 30 seconds to remove moisture [00:07]. Grind the dried anchovies in a blender and boil the powder in 1L of water to create a rich broth [00:12].

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   2. Garnish Preparation Chop 100g of kimchi into small pieces and mix with 1 tsp of sesame oil [00:19]. Thinly slice carrot and zucchini using a mandoline, then sauté them in a pan with 2 spoons of oil and a pinch of salt [00:23]. Sauté sliced fried tofu until lightly golden [00:32]. Beat 2 eggs and fry into a thin sheet, then slice into thin strips for the garnish [00:36].

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   3. Seasoning Sauce In a small bowl, combine 3 tbsp soy sauce, 1 tbsp red pepper powder, 1 tbsp oligosaccharide, 1 tbsp minced garlic, 2 tbsp chopped green onion, and 1 tbsp sliced chili pepper to make the seasoning sauce [00:41].

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   4. Finishing Janchi Guksu Boil the somen noodles in hot water, drain, and rinse in cold water before placing them in a serving bowl [00:52]. Arrange the sautéed zucchini, carrot, fried tofu, kimchi, and egg strips over the noodles [00:54]. Pour the hot anchovy broth into the bowl and top with seaweed flakes and the prepared seasoning sauce [00:57].

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   5. Rice Ball Preparation In a bowl, mix cooked rice with 3 tbsp furikake, 1 tsp sesame oil, 3 tbsp mayonnaise, 5g seaweed flakes, 1 tbsp chopped pickled radish, and 2 tbsp fish roe [01:02]. Mix thoroughly and shape the rice into bite-sized balls to serve alongside the noodles [01:14].