Main ingredients
Kalguksu noodlesKimchiOnionZucchiniGreen chili pepperScallionKelpDried anchoviesSoy sauceTuna sauceCooking wineGochugaru
Jung Ho-young's Dried Anchovy Kimchi Kalguksu
A refreshing kalguksu simmered with a deep broth made by gently simmering dried anchovies and kelp at a low temperature, enhanced with stir-fried kimchi seasoning for a bold, tangy flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- When making the broth, avoid high heat as it may cause a fishy odor from the dried anchovies. Maintaining a gentle simmer around 70°C is essential for a clean, rich flavor.
- Boiling the noodles separately and rinsing them under cold water removes excess starch, preventing the broth from becoming thick or greasy—ensuring a clear, refreshing taste.
- Warm the noodles in hot broth before serving so the dish stays warm longer and remains delicious until the last bite.
Recommended for
- Those craving a spicy, refreshing soup on rainy or chilly days.
- People looking to master the classic recipe for clean, crisp kimchi kalguksu without heaviness.
- Fans curious about the secret technique of a Japanese-style chef making dried anchovy broth.
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