Korean Anchovy Knife-Cut Noodle Soup (<em>Myeolchi Kal Guksu</em>) Recipe

Serves: 4 Save

Ingredients (14)

  • 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)


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