Kim Dae-seok's Anchovy Broth Noodles

• thin noodles 240g (for 2 servings)
• zucchini 1/3 of a medium one
• carrot 30g
• seaweed powder to taste
• sesame seeds 1.5 tablespoons
• sea salt half tablespoon
• dried kelp 10g
• large handful of dried anchovy for broth
• handful of dried shrimp
• soy sauce 1 tablespoon
• green chili pepper 1
• scallion 30g
• sugar 1/3 tablespoon
• red pepper powder 1 tablespoon
• minced garlic half tablespoon
• soy sauce 5 tablespoons
• water 2 tablespoons (for seasoning)
• sesame oil 1 tablespoon
• water 1.3L (for broth)

Recipe 🍳

Cooking tips 💡

• Before using dried anchovy and dried shrimp for broth, briefly microwave them for 30 seconds. This removes dampness and unpleasant fishy smell, resulting in a fresher, richer broth.
• Cooking the noodles in salty water—even if the noodles are thin—creates a much firmer, chewier texture that holds up well even when mixed with broth.
• After boiling, rinse the noodles thoroughly under cold water or tap water, vigorously rubbing them with your palms to remove foam and starch residue. This preserves their light, clean taste.
• Do not mix the seasoning sauce directly into the noodles right away. First sip the clear broth lightly, then gradually mix in the sauce. This allows you to fully appreciate the layered harmony of both flavors.

Recommended for 🙋

• ⭐Those who miss the deep, clean, slightly spicy taste of famous street-side noodle stalls or grandmother’s traditional noodle shops.
• ⭐People eager to master the technique of cooking thin noodles to achieve a smooth, chewy texture without any floury aftertaste.
• ⭐Anyone wanting to learn how to transform basic anchovy broth into a bold, vibrant, spicy seasoning sauce that elevates the entire dish.