Korean Clear Noodle Soup (Anchovy Broth Somyeon)
Quick answer
Mul guksu is a Korean noodle soup where thin somyeon noodles sit in a clear anchovy-kelp broth, served warm or chilled as a refreshing summer meal.
What makes this special
- Refreshing Korean wheat noodles served in a clear, dry-toasted anchovy and kelp broth.
- Dry-toasting anchovies before simmering reduces fishiness
- Anchovy heads and guts removed; simmered with kelp 15 minutes
Key ingredients
Core cooking flow
- 1 Remove the heads and innards from 30 g dried anchovies.
- 2 Put the toasted anchovies, 10 g kelp, and part of the green onion in water.
- 3 Strain out the broth ingredients and season the liquid with salt.
Mul guksu is a Korean noodle soup where thin somyeon noodles sit in a clear anchovy-kelp broth, served warm or chilled as a refreshing summer meal. The broth is made by simmering dried anchovies with heads and innards removed, along with kelp, green onion, and garlic, for about fifteen minutes over medium heat. Briefly dry-toasting the anchovies in a pan before boiling reduces any fishiness and adds a subtle nuttiness to the base. Seasoning with salt and chilling the broth before serving heightens the clean, cooling quality that makes this soup appealing in hot weather. Somyeon noodles are boiled and rinsed several times in cold water to strip away surface starch, which keeps the strands translucent, separate, and satisfyingly bouncy rather than clumped and gluey. The chilled broth poured over the rinsed noodles stays clear and light, not clouded by starch. Dried seaweed flakes and sesame seeds add a briny nuttiness, sliced green onion provides a sharp aromatic contrast against the mild broth, and a drizzle of sesame oil rounds everything off. This soup is equally good served warm with a hot broth or cold with an iced one, and works as a light lunch that satisfies without weighing down.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Remove the heads and innards from 30 g dried anchovies.
Toast them in a dry pan over medium heat for about 2 minutes, just until nutty and fragrant, which helps reduce fishiness before simmering.
- 2Control
Put the toasted anchovies, 10 g kelp, and part of the green onion in water.
Simmer over medium heat for about 15 minutes, skimming foam as it appears so the broth stays clean and clear.
- 3Season
Strain out the broth ingredients and season the liquid with salt.
For a cold serving, let it cool briefly at room temperature, then chill it well in the refrigerator so the flavor stays refreshing.
- 4Heat
Cook 200 g somyeon in rapidly boiling water, stirring soon after adding so the strands do not stick.
Drain as soon as the noodles look slightly translucent and feel springy, before they turn soft.
- 5Heat
Rinse the cooked noodles several times in cold water, rubbing them gently between your hands to remove surface starch.
When the rinse water runs clearer, drain well so the broth will not become cloudy.
- 6Finish
Place the drained noodles in bowls and pour over either chilled or warm broth.
Finish with 2 tbsp dried seaweed flakes, 1 tbsp sesame seeds, and the remaining sliced green onion just before serving.
After the steps
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