Clear and Savory Anchovy Noodle Soup (Myeolchi Kalguksu)
Anchovy Noodle Soup with Seasonal Potatoes for a Richer, Fresher Taste
This Myeolchi Kalguksu features a clean and refreshing anchovy broth enhanced with the subtle sweetness of seasonal potatoes, creating a deep and satisfying flavor. Perfect for rainy days or whenever you crave a warm, comforting soup. It’s a hearty dish that everyone, young and old, will enjoy. Here’s a special recipe to revive your appetite on a chilly day.
Noodle Soup Ingredients- 1 Anchovy Broth Pack (dried anchovies, dried kelp)
- 2L Water
- 1/3 Zucchini, thinly julienned
- 1/4 Onion, thinly julienned
- 1/2 Potato, thinly julienned
- 1/2 Green Onion, diagonally sliced
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- Salt to taste
- Pinch of Black Pepper Powder
- 2 Servings Fresh Kalguksu Noodles
Spicy & Sweet Seasoning Sauce- 2 Tbsp Soy Sauce (regular or for soup)
- 1 Tbsp Water
- 1 Tbsp Minced Green Onion
- 1/2 Tbsp Minced Garlic
- 1 Cheongyang Pepper, deseeded and finely minced
- 1 Red Chili Pepper, deseeded and finely minced
- 1 Tbsp Gochugaru (Korean Red Pepper Flakes)
- 2 Tbsp Soy Sauce (regular or for soup)
- 1 Tbsp Water
- 1 Tbsp Minced Green Onion
- 1/2 Tbsp Minced Garlic
- 1 Cheongyang Pepper, deseeded and finely minced
- 1 Red Chili Pepper, deseeded and finely minced
- 1 Tbsp Gochugaru (Korean Red Pepper Flakes)
Cooking Instructions
Step 1
First, in a deep pot, add 2L of cold water and the anchovy broth pack. Bring to a boil over medium heat and simmer for about 15 minutes to extract the anchovy and kelp broth. Remove the broth pack once it starts boiling. You will have a clear and rich broth.
Step 2
Prepare the vegetables for the noodle soup. Wash the onion, zucchini, and potato thoroughly. You can peel them or leave the skin on, then thinly julienne them. Slicing them to a consistent thickness ensures they cook evenly.
Step 3
To the prepared anchovy broth, add 1 tablespoon of minced garlic and 1 tablespoon of Gukganjang (soy sauce for soup) to season. Let it simmer for a moment. Adjust the remaining seasoning with salt. It’s important not to make it too salty at this stage, so it has the right flavor profile once the noodles and vegetables are added.
Step 4
Take the fresh kalguksu noodles out of the package and rinse them lightly under cold running water to remove any excess flour. This prevents the noodles from sticking together and keeps the broth from becoming cloudy. Once the broth is at a rolling boil, add the fresh noodles.
Step 5
As soon as you add the fresh noodles, use chopsticks to quickly stir and separate them to prevent them from clumping together. If the noodles stick, they will become mushy and the texture won’t be as pleasant.
Step 6
After fully separating the noodles, add the thinly julienned onion, zucchini, and potato one by one. Adding the vegetables will enrich the broth’s flavor and add a beautiful color.
Step 7
When the kalguksu noodles are almost cooked and the vegetables are tender-crisp, add the diagonally sliced green onions. Finish by sprinkling a pinch of black pepper powder. Your refreshing and clean anchovy noodle soup is ready! You can also add a beaten egg or top with seaweed flakes, if desired.
Step 8
Let’s make a delicious side sauce! In a small bowl, combine 1/2 tablespoon of minced garlic, 1 tablespoon of minced green onion, 2 tablespoons of soy sauce, 1 tablespoon of water, and 1 tablespoon of gochugaru. Add the deseeded and finely minced Cheongyang pepper and red chili pepper, and stir well until all ingredients are combined. This spicy and flavorful sauce is perfect for topping your kalguksu.
