Simple Anchovy Noodle Soup (Myeolchi Guksu)
Easy Myeolchi Guksu Made in 5 Simple Steps
This dish was quickly made one night when I was craving a warm bowl of Myeolchi Guksu. It’s a straightforward recipe perfect for late-night cravings.
Ingredients
- 1 cup aged, sour kimchi
- 1 Tbsp sesame oil
- 2 servings of somyeon noodles (approx. 200g)
- 1/2 Tbsp sugar
- 10 dried anchovies for broth
- 1 Tbsp anchovy sauce (myeolchi aekjeot)
- A little dried seaweed (gim)
- A little sesame seeds
Cooking Instructions
Step 1
First, gently rinse the sour kimchi under running water to slightly reduce its tartness. Squeeze out as much water as possible. Be careful not to squeeze too hard, as this can diminish the kimchi’s flavor.
Step 2
In a bowl, combine the squeezed kimchi with 1 tablespoon of sesame oil and 1/2 tablespoon of sugar. Gently mix them together by hand. This step helps to enhance the kimchi’s umami and ensures it blends well with the noodles and broth.
Step 3
In a pot, combine 5 and a half cups of water (about 1100ml), 10 dried anchovies for broth, and 1 tablespoon of anchovy sauce. Bring this mixture to a boil over high heat. For a cleaner broth, you can remove the anchovies’ innards.
Step 4
Once the broth boils, reduce the heat to medium-low and remove the anchovies. (If you added dried kelp, remove it now as well.) Add 2 servings of somyeon noodles to the boiling water and cook until they are chewy. Stir the noodles occasionally to prevent them from sticking together.
Step 5
Drain the cooked noodles and rinse them under cold water to remove excess starch, then place them attractively in serving bowls. Ladle a generous amount of the warm anchovy broth over the noodles. Top with the seasoned kimchi, finely julienned dried seaweed (gim), and a sprinkle of sesame seeds. Your delicious Myeolchi Guksu is ready! Feel free to add a pinch of red pepper flakes for a touch of spice if you like.
