Living in El Paso, Texas, there are strangely days when the weather and my appetite just don't match.

On those days, I often make anchovy janchi guksu.

It doesn't require expensive ingredients.

The key to janchi guksu is simple.

It's the harmony of a refreshing broth made from anchovies and chewy somyeon noodles.

If you get these two right, you'll have noodles that are much tastier than those from most restaurants.

For two servings, the ingredients are as follows.

About 200g of somyeon is enough for two people.

You'll need 1/4 of a zucchini and just a little bit of carrot.

Prepare 1 or 2 eggs.

For the broth, about 1.2 to 1.5 liters of water, 15 to 20 anchovies for the broth, one piece of kelp, and half a green onion are good to have.

Season with 1 to 2 tablespoons of soy sauce, 1 tablespoon of anchovy sauce, or salt.

For the seasoning sauce, mix 3 tablespoons of soy sauce, 1 tablespoon of red pepper powder, half a tablespoon of minced garlic, 1 tablespoon of sesame oil, and sesame seeds,

and add chopped green onions or Cheongyang peppers.

First, make the most important anchovy broth. Heat a dry pan and lightly roast the anchovies.

This process reduces the fishy smell. When the anchovies start to smell nutty, add water along with the kelp and green onion and bring to a boil.

Once the water starts boiling, remove the kelp first. If boiled too long, it can become bitter. Then simmer on medium heat for another 10 to 15 minutes.

However, living in El Paso, anchovies aren't always available at home like in Korea.

In that case, using a bit of anchovy powder and fish sauce is also a good method. Just make sure to add the fish sauce after the broth has boiled and the heat is off. This way, the flavor is natural and the broth stays clean. Finally, season with soy sauce or anchovy sauce.

Once the broth is ready, prepare the toppings. Thinly slice the zucchini and carrot, then sauté them in a pan with a little cooking oil.

Adding just a pinch of salt at this stage enhances the flavor of the vegetables.

For the eggs, you can either beat them and make a thin omelet, then slice it, or for a simpler method, just stir them into the boiling broth.

I personally like to add a bit of sour kimchi. Mixing a little sugar with the sour kimchi and a touch of sesame oil brings out the umami flavor. Adding a bit on top of the noodles enriches the broth's taste.

• Cold water shock method: While boiling the noodles, add half a cup of cold water 2-3 times whenever the water starts to boil. The temperature difference makes the noodles much firmer.
• A pinch of salt: Adding a little salt to the boiling water enhances the texture of the noodles, making them firmer and chewier.
• Cold water friction wash: Immediately after boiling, rinse the noodles in cold water (or ice water) and rub them vigorously to remove the starch completely, ensuring they don't become soggy over time and stay smooth.

The golden ratio for a flavor-packed 'seasoning sauce'

• Basic base: Mix 5 tablespoons of soy sauce, 1 tablespoon of red pepper powder, 0.5 tablespoons of minced garlic, 0.5 tablespoons of sugar, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds.
• Maximize nuttiness: Instead of adding whole sesame seeds, lightly grinding them before adding will enhance the nutty aroma in the broth.
• Spicy flavor: Chopping Cheongyang peppers or adding a tiny bit of vinegar to the seasoning sauce will help eliminate any lingering fishy smell from the anchovies, leaving a refreshing aftertaste.

Once everything is ready, place the somyeon in a bowl and generously pour the warm anchovy broth over it. Top with the prepared zucchini, carrot, and egg. Sprinkle a little seaweed and serve with the seasoning sauce, and your janchi guksu is complete.