Myeolchi Kal Guksu (Korean Anchovy Knife-Cut Noodle Soup) Recipe

Name: Myeolchi Kal Guksu (Korean Anchovy Knife-Cut Noodle Soup) Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 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)

Prep 10m

Cook 40m

Total 50m

This Korean Anchovy Knife-Cut Noodle Soup, known as Myeolchi Kal Guksu, is a savory and comforting dish made with fresh Korean noodles, anchovies, vegetables, and traditional Korean soy sauce. Topped with scallions, red Korean chilies, and roasted nori, it's a delicious and satisfying meal perfect for any occasion.