Korean Clear Noodle Soup (Anchovy Broth Somyeon)
Mul guksu is a Korean noodle soup where thin somyeon noodles sit in a clear anchovy-kelp broth, served either warm or chilled as a light summer meal. The broth is made by simmering dried anchovies - heads and innards removed - with kelp for about fifteen minutes, producing a clean umami base without any off-flavors. Seasoning with salt and chilling the broth before serving heightens the refreshing quality. Somyeon noodles are boiled and rinsed several times in cold water to wash away surface starch, keeping the strands translucent and bouncy. Dried seaweed flakes and sesame seeds add a briny nuttiness, and sliced green onion provides a sharp aromatic point against the otherwise mild broth.
Adjust Servings
Instructions
- 1
Make broth with anchovies and kelp, season with salt.
- 2
Cook somyeon, rinse in cold water.
- 3
Place noodles in bowl, pour broth, top with seaweed, sesame, green onion.
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