These are garnish that tastes like rice noodles. I prepared bean sprouts, fried tofu, and green onions.

We'll need anchovy broth for the banquet noodles. Add anchovies and kelp and bring to a boil.

When the broth starts to boil, remove the kelp and boil it a little longer. If you make it like this, it's very good for making soup such as soybean paste stew, kalguksu, and sujebi.

Take out anchovies again and add a little cooking wine and katsuobushi sauce.

You can add the jangguk to suit your taste. If you keep it cold, it's also good for cold udon broth.

Now we have to boil the noodles. I'm going to make only one serving of banquet noodles, so I prepared it in a small pot. When the water boils, add the noodles and stir.

Add noodles and add half a cup of cold water when it boils. If you repeat this twice, the noodles get more chewy.

I've been eating a lot of noodles, but according to the recipe for Jongwon Baek banquet noodles, it's more chewy and delicious if you wash the noodles really tightly and get rid of starch.

I put the noodles in the bowl. If you prepare anchovy broth, you can make it quickly.

Pour in enough broth.

If you put a lot of fried tofu, green onions, and bean sprouts, it becomes a delicious banquet noodles. It looks like rice noodles I put in half a bag of crunchy bean sproutsThis is pretty good. I usually parboiled the bean sprouts, but when I dipped it in the broth and ate it crunchy, the texture was good and crunchy, so it was delicious. Instead of rice noodles, I put bean sprouts on the banquet noodles, so it feels like rice noodles. I always felt hungry after eating noodles, but when I put a lot of low-calorie bean sprouts on it, I felt full and the crunchy texture went well with noodles.