Myeolchi Kal Guksu, or anchovy knife-cut noodles, is probably the most basic of all the Korean hot noodle soups. It starts with an easy and flavorful broth made by simmering dried anchovies, dried kelp (sold as dashima in Korean and kombu in Japanese), and either some dried herring or an easy seafood flavor packet available at Korean grocers. Then the solids are strained out, and store-bought fresh noodles and a small handful of simple vegetables like summer squash, potato, onion, and garlic are simmered until tender.
The finished soup is warm and comforting, but it still has some additional kick, thanks to your choice of toppings, including fresh scallions, a showering of black pepper, spicy chilies, and crushed dried seaweed.
If you want a little variation, you can use chicken stock in place of the anchovy stock, or add some clams to the pot about halfway through the noodle cooking time, which should be just long enough for the clams to open up and release their briny liquid into the broth.
Serve with a side of kimchi for a simple, hearty meal.
Published at Thu, 30 Jan 2020 13:00:08 +0000