Foryoueats: Myeolchi Kal Guksu (Korean Anchovy Knife-Cut Noodle Soup) Recipe

Name: Foryoueats: Myeolchi Kal Guksu (Korean Anchovy Knife-Cut Noodle Soup) Recipe
Total time: 50 min
Ingredients: 15 stock anchovies, heads and entrails removed (see note); 4 diphori (dried large-eyed herring) or 1 Korean seafood packet (see note); One 1 1/2- by 6-inch piece dried dashima (also sold as kombu , which is the Japanese name); 2 portions fresh Korean knife-cut fresh noodles (see note); 8 ounces (225g) zucchini or Korean summer squash (about half of 1 large squash), cut into 1/8 inch thick half-moons; One 8-ounce (225g) white potato, peeled and sliced into 1/8 inch thick half-moons; One 8-ounce (225g) yellow onion, sliced 1/2 inch thick; 2 ounces (55g) carrot (about half a small to medium carrot), julienned; 3 medium cloves garlic, minced; 3 tablespoons (45ml) joseon ganjang (Korean soy-only soy sauce, see note); Sea salt or kosher salt; Freshly ground black pepper; Thinly sliced scallions, for garnish; Sliced fresh red Korean chilies and roasted and crushed gim (dried laver seaweed, sold as nori in Japanese), for garnish (optional)

foryoueats.com

This Korean Anchovy Knife-Cut Noodle Soup, known as Myeolchi Kal Guksu, is a savory and comforting dish made with fresh Korean noodles, anchovies, vegetables, and traditional Korean soy sauce. Topped...

View full recipe on foryoueats.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at foryoueats.com.

Share this recipe:

Cooking tools:

Stockpot
Chef's knife
Cutting board
Peeler
Colander
Ladle
Kitchen shears
Stove
Serving bowl
Measuring spoon

Ingredients

15 stock anchovies, heads and entrails removed (see note)
4 diphori (dried large-eyed herring) or 1 Korean seafood packet (see note)
One 1 1/2- by 6-inch piece dried dashima (also sold as kombu , which is the Japanese name)
2 portions fresh Korean knife-cut fresh noodles (see note)
8 ounces (225g) zucchini or Korean summer squash (about half of 1 large squash), cut into 1/8 inch thick half-moons
One 8-ounce (225g) white potato, peeled and sliced into 1/8 inch thick half-moons
One 8-ounce (225g) yellow onion, sliced 1/2 inch thick
2 ounces (55g) carrot (about half a small to medium carrot), julienned
3 medium cloves garlic, minced
3 tablespoons (45ml) joseon ganjang (Korean soy-only soy sauce, see note)
Sea salt or kosher salt
Freshly ground black pepper
Thinly sliced scallions, for garnish
Sliced fresh red Korean chilies and roasted and crushed gim (dried laver seaweed, sold as nori in Japanese), for garnish (optional)