First, I'm going to make cold broth. The basic base is anchovy broth. I grind anchovies, dried mussels, dried shiitake mushrooms, and dried shrimp. If you use it like that, you can easily and conveniently make broth, and it acts as a natural seasoning, so you cook it with a little bit of stew food. Add anchovy powder, shrimp powder, shiitake mushroom powder, mussel powder, green onion, minced garlic, and shiitake mushroom kkongji to make broth. I want to add a spicy flavor, so I add peperocino to make broth. Wait until it boils, then boil, then after a while, reduce the heat to low and make the broth thick.

It makes the garnish for anchovy broth banquet noodles. Stir-fry the pumpkin. Add a bit of salt.

Separate the yolk from the white and fry the egg. It's egg garnish. That's how the garnish for banquet noodles, stir-fried pumpkin and egg garnish, was made.

The broth seems to have been brewed well, so boil the red noodles. When the water boils, add noodles and make it well. And when it boils up, pour a cup of cold water here and boil it again to check the noodles.

If the noodles are well boiled, quickly rub them in cold water to remove the sticky starch and make a firm noodle. You have to wash it in cold water to make firm noodles. The freshly boiled noodles are really good, too. I just taste freshly cooked noodles, jjolmyeon, and pasta, and it was surprisingly delicious [Laughing]

If the broth is well-made, pour the broth into the noodles in the bowl and order the toryum once or twice. To keep the noodles warm, I'll cut the broth well

Pour the real broth into the noodles now. The scent of the savory anchovy broth spreads out

Lastly, put the garnish on top. Add egg garnish and stir-fried pumpkin and you're done!! I think it tastes better if you put a little bit of seaweed powder before you eat it.