Heartwarming Anchovy Noodle Soup (Myeolchi Kalguksu)
A Cozy Anchovy Noodle Soup Recipe Perfect for Rainy Days, Made with Rich Anchovy Broth
On a rainy day, don’t you just crave a warm bowl of soup? While a simple noodle soup is always nice, Myeolchi Kalguksu (anchovy noodle soup) made with chewy knife-cut noodles offers a special kind of comfort. The deep, savory anchovy broth combined with various vegetables creates a hearty, satisfying meal that will warm you from the inside out. Let’s make delicious Myeolchi Kalguksu in your kitchen today!
Essential Ingredients- Kalguksu noodles (knife-cut noodles) for 2 servings (approx. 300g)
- Anchovy broth (approx. 1.5L)
- 1 potato (medium-sized)
- 1/2 onion (medium-sized)
- 1/2 zucchini
- A small amount of carrot
- 1 stalk of green onion (for broth)
- 2 Tbsp soup soy sauce (guk-ganjang)
- Salt to taste
- Pepper to taste
- 1 Cheongyang pepper (optional, for spicy kick)
- 2 Tbsp chopped green onion (for garnish)
- 1 Tbsp minced garlic
- 3 Tbsp regular soy sauce (for seasoning paste)
Cooking Instructions
Step 1
First, let’s make the foundation for our flavorful anchovy noodle soup: the broth. In a pot, add about 2 liters of water. Include a handful of dried anchovies (gutted), 2-3 dried pollack (disari), 1/4 medium onion cut into large pieces, 1 stalk of green onion, the white parts of green onions (roots and lower stalks), a piece of dried kelp (about 5x5cm), and 1 dried shiitake mushroom. Bring to a simmer over medium-low heat and let it gently boil for 20-30 minutes to extract a rich, deep flavor. Remember to remove the kelp once the water starts boiling to prevent any bitterness.
Step 2
Next, prepare a spicy seasoning paste that will add an extra layer of flavor to your kalguksu. In a small bowl, combine 2 Tbsp gochugaru (Korean chili flakes), 1 finely chopped Cheongyang pepper (or other hot pepper), 1 Tbsp minced garlic, and 3 Tbsp regular soy sauce (jin-ganjang). Mix well. If you prefer it spicier, feel free to add more chili pepper or even a bit of kimchi or other seasonings.
Step 3
Prepare the vegetables for the soup. Slice 1 potato, 1/2 onion, and 1/2 zucchini into bite-sized pieces, about 0.7 cm thick (half-moon or similar). Thinly slice or julienne the carrot. Wash and set aside 1 stalk of green onion for the broth.
Step 4
Strain the prepared anchovy broth through a fine-mesh sieve to get a clear liquid. Then, bring the broth to a rolling boil over high heat. Boiling the broth ensures the noodles cook properly and the soup’s flavor is at its best.
Step 5
To achieve a pleasantly chewy texture, gently rinse the kalguksu noodles under running water to remove excess starch and any clinging frost. If the noodles are clumped together, gently separate them. Carefully add the noodles to the boiling broth.
Step 6
Once the noodles have separated and the soup returns to a boil, add all the prepared vegetables: the sliced potatoes, onions, zucchini, and carrots. They will cook together, enriching the broth with their natural sweetness. Also, add the whole stalk of green onion you set aside for the broth.
Step 7
When the kalguksu noodles are tender (this usually takes about 3-5 minutes), season the soup with 2 Tbsp of soup soy sauce (guk-ganjang) for the base flavor. If you find it needs more saltiness, adjust with regular salt until it reaches your desired taste. It’s always best to add salt gradually and taste as you go.
Step 8
Finally, add a dash of freshly ground black pepper for aroma and sprinkle with the 2 Tbsp of chopped green onion as a garnish. For an extra kick, you can serve the spicy seasoning paste on the side for everyone to add to their own bowl. Enjoy your warm and comforting bowl of Myeolchi Kalguksu!
