Main ingredients
smoked anchoviesudon noodlessoup soy saucecooking wineKorean fish cake (eomuk)crown daisylarge green oniononionradishdashima
Baek Jong-won's Smoked Anchovy Garakguksu
Garakguksu with deep umami recreated by stir-frying smoked anchovies until crisp to remove fishiness, then simmering them with vegetables and seasoning with soy sauce and cooking wine
Ingredients needed 4 servings
Recipe
Cooking tips
- Removing the innards from smoked anchovies helps reduce bitterness in the broth.
- Rather than timing it, boil the broth until the initial 2.5L reduces to 1.25L.
- Blanch the garakguksu noodles and Korean fish cake (eomuk) together in boiling water, then transfer directly to bowls.
- Fine salt, garnishes, gochugaru, and black pepper are adjusted to personal preference even in the original source.
Recommended for
- Those who want to create a deep udon broth flavor using domestic ingredients without commercial katsuobushi.
- Those who want to enjoy a hot soup dish filled with the unique, savory aroma of smoked anchovies.
- Those who want to recreate the nostalgic atmosphere of pojangmacha or station garakguksu at home.
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