Nutrition Facts

Per serving

Calories from

Protein 19%
Carbs 71%
Fat 10%

Fat 4 g 6%
Saturated Fat Low 1 g 5%
Carbohydrates High 67 g 22%
Fiber High 5 g 20%
Sugar High 10 g 20%
Protein High 18 g 36%
Cholesterol Low 10 mg 3%
Sodium High 871 mg 36%

% Daily Value is based on a 2,000 calorie diet.

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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.

Nutrition Facts

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

Ingredients

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Nutrition Facts

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