Hearty Myeolchi Kalguksu (Anchovy Noodle Soup)
A bowl of anchovy noodle soup made with handmade chewy noodles simmered in a dried shrimp and anchovy broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This myeolchi kalguksu features handmade noodles added to a savory broth brewed from toasted dried anchovies and dried shrimp. Tossed with chewy dough, Korean zucchini, and carrots, it makes a warm, hearty meal perfect for winter.
- Servings
- 2 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Kalguksu noodles (knife-cut noodles)250 g
- Carrot1/3
- Korean zucchini (aehobak)1/4
- Large green onion (daepa)1/2 stalk
Dough Ingredients
- Flour2 cups (all-purpose)
- Hot water8 tbsp
- Salt1/2 tsp
- Cooking oil1 tbsp
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Minced garlic1/2 tbsp
- Salt1/2 tsp
- Ground black peppera little
- Seaweed flakes
- Ground toasted sesame seeds
- Knead the dough with all-purpose flour for about 10 minutes, place it in a zipper-lock bag to rest for 1 hour, then roll it out with a rolling pin, dust with extra flour, fold, and slice.
- If using store-bought kalguksu noodles, prepare 250 g (serves 2).
Steps
Prepare the ingredients
First, knead the dough with all-purpose flour for about 10 minutes.
Put it in a zipper-lock bag so it does not dry out, let it rest for 1 hour, then roll it out with a rolling pin, dusting with extra flour as you fold and slice it.
If using store-bought kalguksu noodles, prepare 250 g (serves 2).
While the dough is resting, you can make the broth and prepare the vegetables.
For vegetables, I simply prepared Korean zucchini, carrot, and large green onion.
Slice the vegetables
Finely julienne the Korean zucchini and carrot, and finely chop the large green onion.
Make the anchovy broth
Adding some dried shrimp to the anchovy broth helps create a deep, rich flavor.
Also, toasting the dried anchovies and dried shrimp in a dry pan until crisp removes any off-odors and makes the broth even more savory.
To about 10 cups of water, add around 20 dried anchovies and dried shrimp each, along with dried kelp (dasima), then simmer gently for about 20 minutes to make the broth.
Boil the noodles
Pour about 6 to 7 cups of the prepared broth into a pot, bring it to a rolling boil, season with 1 tbsp of soup soy sauce (guk-ganjang), and add the noodles.
When the noodles float to the surface as they cook, add the carrot and Korean zucchini along with 1/2 tbsp of minced garlic.
Boil until the vegetables are tender and the garlic blends well into the broth, then adjust the seasoning with 1/2 tsp of salt.
Finally, add the large green onion and a little ground black pepper, let it come to a brief boil to release the aroma, and finish.
Finish the dish
Ladle the noodles and broth into a bowl, then top with seaweed flakes and ground toasted sesame seeds to finish.
When you make kalguksu noodles by hand, the chewiness is beyond words.
Plus, the noodles do not get soggy easily even after sitting for a while.
Ppunwife's tips
- Adding some dried shrimp to the anchovy broth helps create a deep, rich flavor.
- Toasting the dried anchovies and dried shrimp in a dry pan until crisp removes off-odors and makes them even more savory.
FAQ
Can I use store-bought noodles instead of making the dough from scratch?
If using store-bought kalguksu noodles, you can prepare about 250 g for 2 servings and cook them as directed.
Is there a trick to making the broth more savory without any fishy smell?
Toasting the dried anchovies and dried shrimp in a dry pan until crisp before boiling burns off unpleasant odors and yields a much deeper, more savory flavor.
How long should the kalguksu dough rest?
After kneading the flour dough for about 10 minutes, place it in a zipper-lock bag to keep moisture in and let it rest for about 1 hour.
