Hearty Anchovy Noodle Soup (Kalguksu) Recipe
How to Make Delicious Anchovy Kalguksu with Coin Broth
Enjoy a satisfying bowl of kalguksu, a hearty Korean noodle soup, easily made at home with ingredients you likely have. This recipe offers a simple method using anchovy broth, or an even quicker approach with convenient coin broth for a deeply flavorful soup. Perfect for a quick and delicious meal!
Main Ingredients- Kalguksu noodles, for 2 servings
- Dried shiitake mushrooms, 5g
- Anchovy broth, 1.5L (or water)
- Coin broth cubes, 2-3 cubes
- Dried kelp pieces, 3 sheets
Cooking Instructions
Step 1
Begin by preparing the vegetables that will add flavor to your kalguksu. Thinly slice the green onion (1 stalk) diagonally and julienne the half onion.
Step 2
Feel free to use any leftover vegetables you have in your refrigerator! I’m using 2 napa cabbage leaves and 1/5 of a carrot. Cut the cabbage into bite-sized pieces and thinly slice or julienne the carrot. (These vegetables are optional; the soup will still be delicious without them, but they add a refreshing taste and nice color.)
Step 3
For enhanced flavor, prepare 2 tablespoons of toasted sesame seeds. To maximize the nutty aroma, lightly grind about half of the seeds using a blender or mortar and pestle.
Step 4
Now, let’s prepare the broth for your anchovy kalguksu. In a pot, combine 1.5 liters of water (or anchovy broth), dried shiitake mushrooms (5g), dried kelp pieces (3 sheets), and 2-3 coin broth cubes. Bring this to a boil over high heat. Using coin broth makes it easy to achieve a deep, rich flavor without making separate anchovy broth from scratch.
Step 5
Once the broth starts simmering and steam begins to rise, add the prepared carrots and onions. Continue to boil until the mixture comes to a rolling boil again, allowing the flavors to meld.
Step 6
When the broth is boiling vigorously, reduce the heat to medium and let it simmer for about 5 minutes. It’s best to remove the kelp pieces during this time, as prolonged boiling can make them taste bitter. Set the kelp aside.
Step 7
Once the removed kelp has cooled slightly, julienne it into thin strips. These will serve as a decorative and flavorful topping for your kalguksu.
Step 8
Now it’s time to season the kalguksu broth. Add the prepared napa cabbage and green onion to the simmering broth. Stir in 1/2 tablespoon of minced garlic, 1.5 tablespoons of soy sauce for soup (Guk-ganjang), and 1.5 tablespoons of anchovy extract (Myeolchi-aekjeot) to season. Mix all the seasoning ingredients well.
Step 9
Take the kalguksu noodles out of their packaging and place them in a sieve. Gently rinse them under cold running water to wash off excess flour. This step ensures the noodles cook up cleanly and have a pleasant chewy texture.
Step 10
Add the rinsed kalguksu noodles to the boiling broth. Cook until the noodles are fully tender. Stir gently occasionally to prevent the noodles from sticking together.
Step 11
Ladle the perfectly cooked kalguksu into serving bowls. Garnish generously with the julienned kelp and the lightly ground toasted sesame seeds. Your delicious anchovy kalguksu is now ready to be enjoyed! Serve immediately while hot.
