Rich and Refreshing Anchovy Noodle Soup (Myeolchi Kalguksu)
A Detailed Recipe for Delicious Anchovy Broth Noodle Soup, Perfect for Any Occasion
Craving a warm, comforting bowl of noodles? This Myeolchi Kalguksu, made with a deeply savory anchovy broth, is perfect for a rainy day or any time you need a hearty meal. The rich broth, fresh vegetables, and chewy noodles create a truly satisfying dish that even beginners can master. Enjoy this simple yet wonderfully filling soup!
Noodle Soup Ingredients- 4 servings Kalguksu noodles (fresh noodles recommended)
- 1 Anchovy-Kelp tea bag (or a handful of dried anchovies and a piece of dried kelp)
- 3 Commercial broth tea bags (optional, adds depth to the broth)
- 1 Potato (medium size)
- 1/3 Zucchini
- 1/2 Onion
- 1 Green chili pepper (for a spicy kick, optional)
- 1/2 Red bell pepper (for color and a touch of sweetness)
- A small amount of Carrot (for color)
- A small amount of Green onion (for garnish)
Seasoning- 2 Tbsp Soy sauce for soup (Gukganjang for deep umami)
- 1 tsp Minced garlic
- 2 Tbsp Salt (or adjust to taste)
- 2 Tbsp Soy sauce for soup (Gukganjang for deep umami)
- 1 tsp Minced garlic
- 2 Tbsp Salt (or adjust to taste)
Cooking Instructions
Step 1
Begin by adding 1.5 liters (about 6 cups) of water to a pot. Add 2 tablespoons of Gukganjang (soy sauce for soup) and 1 anchovy-kelp tea bag. Bring to a boil over high heat. If using commercial broth tea bags, add them now. Once the broth boils, remove the tea bags to create a clear anchovy base.
Step 2
Peel the potato and slice it thinly into half-moon shapes, about 0.5 cm thick.
Step 3
Add the sliced potato to the simmering anchovy broth and cook for about 5 minutes. Cooking the potato first helps to release its natural sweetness into the soup.
Step 4
Prepare the vegetables for the soup. Slice the zucchini into half-moons, the onion into thin slices, and the carrot into similar-sized slivers. Mince the green chili pepper and red bell pepper diagonally, removing the seeds. Slice the green onion diagonally for garnish. Feel free to use any other vegetables you have on hand!
Step 5
If using fresh kalguksu noodles, gently rinse them under cold running water to remove excess starch and separate them to prevent sticking. If using fresh noodles, they can be added directly to the boiling soup.
Step 6
Once the potatoes are semi-tender, add the sliced zucchini, onion, and chili peppers to the pot. Continue to boil over high heat to prevent the vegetables from becoming too soft.
Step 7
If the anchovy-kelp tea bag (and any other broth tea bags) has steeped sufficiently, remove it, leaving only the flavorful broth.
Step 8
Add 1 teaspoon of minced garlic to the soup to enhance the flavor and aroma. Garlic helps to remove any fishy odors and adds a wonderful depth of flavor.
Step 9
Season the soup with 2 tablespoons of salt. Adjust the amount of Gukganjang or salt to your personal preference. Taste the broth and add more salt if needed.
Step 10
Add the prepared kalguksu noodles to the soup. Gently loosen the noodles with chopsticks as they cook to prevent them from clumping. Cook until the vegetables are tender and the noodles are cooked through.
Step 11
Continue to boil for approximately 5-6 minutes, or until the noodles are translucent and fully cooked. Stir occasionally to prevent the noodles from sticking to the bottom of the pot and to keep the broth clear. This helps to achieve a chewy noodle texture.
Step 12
Finally, garnish generously with the sliced green onions and a pinch of black pepper for a delicious Myeolchi Kalguksu! You can also add seaweed flakes or sesame seeds if desired. Enjoy your homemade noodle soup!
