Korean Knife-cut Noodle Soup
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 11
About this dish
Instead of being boiled apart, the hand-cut noodles go straight into the anchovy and kelp stock, and their surface flour thickens the broth slightly.
Read more
Potato and onion cook first, giving the soup a mild sweetness under the savory anchovy. Expect a lightly cloudy, silky broth rather than a clear one.
Ingredients
Instructions
- 1
Put 1000 ml water, 15 gutted dried anchovies, and 1 piece of kelp in a pot.
Heat over medium heat, then remove the kelp just before the water reaches a full boil to keep the broth clear.
- 2
After removing the kelp, simmer only the anchovies for 12 to 15 minutes to build a savory base.
Skim off foam as it appears, then remove the anchovies so the broth stays clean and light.
- 3
Slice 1 potato thinly, cut 1/2 zucchini into half-moons, and julienne 1/2 onion.
Mince 3 garlic cloves and slice 1 green onion so the finishing aromatics can go in quickly at the end.
- 4
Stir 1 tablespoon soup soy sauce and 1/2 teaspoon salt into the broth, then add the potato and onion.
Boil over medium heat for about 5 minutes, until the potato edges look slightly translucent but not broken.
- 5
Shake off and add 300 g kalguksu noodles, separating them with chopsticks.
Cook over medium heat for 5 to 6 minutes, stirring the bottom occasionally.
- 6
When the noodles float and the broth looks lightly thickened, add the zucchini and boil 2 more minutes.
Stir in the minced garlic and green onion, check the salt level, and serve immediately while the noodles are springy.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Red Pepper Paste Stew
Zucchini, Potato
Korean Beef Doenjang Jjigae
Zucchini, Potato
Korean Clam Sujebi Stew (Hand-Torn Dough in Clam Broth)
Zucchini, Potato