Anchovy Broth Noodles (Myeolchi Guksu)
Delicious Anchovy Broth Noodles
Enjoy a satisfying bowl of Myeolchi Guksu, perfect for a light yet filling meal as noodles are easily digestible. We used plenty of noodles for this recipe! It’s simple to make and wonderfully comforting. The rich, savory broth made from anchovies and kelp, combined with fresh vegetables and a delicate egg garnish, creates a truly delightful experience. Slurp your way through this delicious and easy-to-make noodle dish!
Broth Ingredients- 1 handful dried anchovies for broth (about 30g)
- 1 piece dried kelp (about 10x10cm)
- 1/4 onion, cut into 4 wedges
- 1/2 stalk white part of leek
Noodle Ingredients- 2 servings somen noodles (about 200g)
- 1/4 zucchini, thinly julienned
- 1/4 carrot, thinly julienned
- 1/2 stalk green part of leek, finely chopped for garnish
- 2 eggs, for egg garnish
- 2 servings somen noodles (about 200g)
- 1/4 zucchini, thinly julienned
- 1/4 carrot, thinly julienned
- 1/2 stalk green part of leek, finely chopped for garnish
- 2 eggs, for egg garnish
Cooking Instructions
Step 1
First, let’s prepare the rich broth that gives Myeolchi Guksu its signature flavor. In a pot, combine 1 handful of dried anchovies for broth, 1 piece of dried kelp, the quartered onion, and the white part of the leek. Add 5 cups (1L) of water.
Step 2
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for another 10 minutes to allow the flavors of the anchovies and kelp to infuse the water. It’s important to remove the kelp as soon as the water starts to boil to prevent any bitterness.
Step 3
While the broth is simmering, bring a separate pot of water to a rolling boil and cook 2 servings of somen noodles. Stir the noodles occasionally to prevent them from sticking together.
Step 4
When the noodles start to boil, add 1 cup of cold water to the pot and bring it back to a boil. This step helps to make the noodles chewier and firmer. Once it boils up again, turn off the heat. Immediately drain the noodles in a colander and rinse them under cold running water to remove excess starch. Let them drain well.
Step 5
Strain the broth, discarding the anchovies, kelp, onion, and leek solids. You should be left with a clear and flavorful anchovy broth.
Step 6
Add the julienned zucchini and carrot to the clear anchovy broth. Continue to cook, allowing the vegetables to soften and release their natural sweetness into the broth, enhancing its overall flavor.
Step 7
While the broth is cooking, lightly oil a non-stick pan and pour in the 2 beaten eggs to make a thin omelet. Cook until set, then let it cool slightly before thinly slicing it into strips for the garnish.
Step 8
Continue simmering the broth until the julienned zucchini and carrots are tender. This process infuses the broth with a pleasant sweetness from the vegetables.
Step 9
In a small bowl, combine the ingredients for the seasoning sauce: soy sauce, gochugaru, minced garlic, anchovy sauce, sesame oil, finely chopped green onion, and sesame seeds. Mix well to create a flavorful sauce.
Step 10
Divide the drained somen noodles among serving bowls. Ladle a generous amount of the hot anchovy broth and the cooked vegetables over the noodles.
Step 11
Finally, garnish the bowls with the thinly sliced egg strips and the finely chopped green onion. Serve with the prepared seasoning sauce on the side, allowing each person to adjust the seasoning to their preference.
Step 12
Your refreshing and deeply flavored Myeolchi Guksu is ready! Enjoy this delicious meal, perhaps accompanied by kimchi or pickled radish for an even more complete dining experience.
