Myeolchiguksu || Noodles in Anchovy Broth, 멸치국수 1

Myeolchiguksu is a simple yet incredibly flavorful Korean noodle soup. It translates to “anchovy noodle soup” and features a deeply savory broth made from simmering dried anchovies. Here’s a basic recipe:

Ingredients:

• For the broth:
  • 1/2 cup dried anchovies
  • 1 piece dried kelp (kombu)
  • 4-5 cups water
• For the soup:
  • 8 ounces dried kalguksu noodles (wide Korean knife-cut noodles)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper
  • 1 green onion, thinly sliced
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Make the broth:
   • In a pot, combine dried anchovies and dried kelp with water.
   • Bring to a boil over medium heat, then reduce heat and simmer for 20-30 minutes.
   • Remove from heat and let the broth cool slightly.
   • Strain the broth through a fine-mesh sieve, discarding the anchovies and kelp.
2. Cook the noodles:
   • Bring a pot of salted water to a boil.
   • Add the kalguksu noodles and cook according to package directions until al dente.
   • Drain the noodles and rinse with cold water to prevent them from sticking.
3. Assemble the soup:
   • In a large bowl, combine the cooked noodles with the anchovy broth.
   • Add soy sauce, sesame oil, and black pepper.
   • Stir well to combine.
4. Serve:
   • Garnish with sliced green onion and red pepper flakes (if using).
   • Serve immediately while the soup is hot.

Tips and Variations:

• Enhance the broth: For a richer flavor, add a few dried shiitake mushrooms to the broth while simmering.
• Add vegetables: You can add various vegetables to the soup, such as zucchini, carrots, or spinach.
• Top with a fried egg: A perfectly cooked fried egg on top adds richness and a beautiful presentation.
• Spice it up: Add a pinch of gochujang (Korean chili paste) for a spicy kick.

Myeolchiguksu is a comforting and satisfying meal that’s perfect for a quick and easy weeknight dinner. Enjoy!

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