Refreshing and Delicious Cold Noodle Soup (Mul Guksu)
Simple and Tasty Mul Guksu Recipe to Enjoy at Home
Beat the heat with this refreshing and clean-tasting Mul Guksu. The savory broth made from anchovies and kelp, combined with fresh vegetables and a flavorful seasoning sauce, creates a deep and satisfying taste. This recipe includes detailed steps and tips for beginners to easily follow.
Main Ingredients- 3 servings of somyeon (thin wheat noodles)
- A small amount of carrot
- 1/2 zucchini
Broth Ingredients- 1 handful of dried anchovies for broth
- 2 pieces of dried kelp (approx. 10cm x 10cm)
Spicy Seasoning Sauce Ingredients- 3 Cheongyang peppers (or Korean red chilies)
- 1/4 small stalk of green onion
- 4 Tbsp soy sauce
- 1 Tbsp perilla oil
- 1/2 Tbsp gochugaru (Korean red pepper flakes)
- 1/2 Tbsp minced garlic
- A pinch of toasted sesame seeds
- 1 handful of dried anchovies for broth
- 2 pieces of dried kelp (approx. 10cm x 10cm)
Spicy Seasoning Sauce Ingredients- 3 Cheongyang peppers (or Korean red chilies)
- 1/4 small stalk of green onion
- 4 Tbsp soy sauce
- 1 Tbsp perilla oil
- 1/2 Tbsp gochugaru (Korean red pepper flakes)
- 1/2 Tbsp minced garlic
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, bring 1700ml of water to a boil in a pot. Add the dried anchovies and kelp, and simmer over medium-low heat for 10-15 minutes to create a savory broth. Remove the kelp once the water begins to boil to prevent a bitter taste.
Step 2
While the broth is simmering, thoroughly wash the carrot and zucchini, then julienne them into thin strips. Try to cut them to a similar thickness so they cook evenly.
Step 3
Remove and discard the anchovies and kelp from the broth. Add the julienned carrot and zucchini to the pot. Season the broth lightly with salt for a mild flavor. Cook until the vegetables are slightly tender, then turn off the heat.
Step 4
Now, let’s make the seasoning sauce. Finely chop the green onion and the Cheongyang peppers. In a bowl, combine the chopped peppers, chopped green onion, soy sauce, perilla oil, gochugaru, minced garlic, and toasted sesame seeds. Mix well until everything is evenly incorporated. You can adjust the amount of soy sauce or gochugaru to your preference.
Step 5
It’s time to cook the noodles. Bring a large pot of water to a rolling boil. Add the somyeon and stir occasionally to prevent sticking. Cook for about 3-4 minutes, or until al dente. Immediately rinse the cooked noodles under cold running water to make them firm and chewy. Drain them thoroughly in a colander.
Step 6
Arrange the cooked somyeon nicely in a serving bowl. Ladle the prepared cold broth over the noodles, ensuring there’s enough to cover them well. Using chilled broth will make the dish even more refreshing.
Step 7
Finally, garnish your noodle soup with your favorite toppings, such as finely chopped kimchi, thinly sliced cucumber, seaweed flakes, or thinly sliced egg omelet. Spoon the prepared spicy seasoning sauce over the top. Your delicious Mul Guksu is ready to be enjoyed!
