Korean Noodle Soup (Guksu: 국수)

English name: Noodle soup
Other English name(s): Basic noodle soup
Korean name: 국수
Romanized: Guksu

Ingredients (for 2 servings)

10 ounces somyeon (thin wheat flour noodles)
1 tablespoon toasted sesame seeds, ground
1 sheet of gim (seaweed paper), toasted, crushed in a plastic bag to make seaweed flakes (gimgaru: 김가루)
2 poached eggs (optional)

For the anchovy stock (makes 10 cups’ worth):

14 cups of water
8 ounces Korean radish or daikon, sliced thinly
4 green onion roots
2 medium size onions (12 ounces), sliced
20 large dried anchovies, heads and guts are removed
1 ounce dried kelp
2½ teaspoons salt

For the spicy kimchi mix:

4 green onions, chopped
4 ounces of chopped fermented kimchi (about ½ to 2/3 cup)
2 tablespoons hot pepper paste
1 teaspoon honey
2 teaspoons sesame oil