Main ingredients 🥩
dried anchovieskimchicarrotzucchinitofu skineggthin wheat noodlesseaweed powdersoy saucered chili powder
Ttukdak Hyung's Banquet Kalguksu
A hearty banquet kalguksu with thin wheat noodles, kimchi, carrot, zucchini, and various toppings served in a dried anchovy broth
🙋 Recommended for
- ⭐ Recommended for those seeking a warm, filling soup to thoroughly satisfy their stomach
- ⭐ Ideal for anyone who enjoys a harmonious blend of diverse toppings
- ⭐ Perfect for families looking for a simple, homemade meal they can enjoy together
Ingredients needed 🛒1 servings
- dried anchovies : 30g
- water : 1L
- kimchi : 100g
- sesame oil : 1 tablespoon
- vegetable oil
- carrot
- zucchini
- salt
- tofu skin
- egg
- thin wheat noodles
- seaweed powder
- soy sauce : 4 tablespoons
- red chili powder : 1 tablespoon
- oligochaetose : 1 tablespoon
- minced garlic : 1 tablespoon
- green onion : 2 tablespoons
- green chili : 2 tablespoons
Recipe 🍳
- Clean the heads and internal organs from 30g of dried anchovies, then microwave for 30 seconds.
- Place the dried anchovies in a blender and grind finely.
- Add the finely ground anchovy powder to 1L of boiling water and simmer to make the broth.
- While the broth is cooking, prepare the toppings. Mix 100g of kimchi with 1 tablespoon of sesame oil. Slice carrot and zucchini, season lightly with salt, and sauté separately in a pan with oil.
- Combine 4 tablespoons of soy sauce, 1 tablespoon of red chili powder, 1 tablespoon of sesame oil, 1 tablespoon of oligochaetose, 1 tablespoon of minced garlic, 2 tablespoons of green onion, and 2 tablespoons of green chili to make the seasoning sauce.
- Place cooked thin wheat noodles in a bowl, pour the prepared broth over them, top with carrot, zucchini, egg tofu, tofu skin, kimchi, seaweed powder, and serve with the seasoning sauce.
- Grind dried anchovies and use them to make a clear broth; prepare toppings such as kimchi, carrot, and zucchini.
- Pour the prepared broth over boiled thin wheat noodles and add the toppings.
- Finish by topping with egg tofu, tofu skin, and seaweed powder for added richness.
Cooking tips 💡
- Microwave dried anchovies for 30 seconds to dry them out completely before grinding—this enhances the depth of flavor in the broth.
- Mix sesame oil into the kimchi before using it as a topping for a richer, nuttier taste.
- Slice carrots and zucchini, lightly salt them, and sauté each in a pan with oil to preserve their texture.
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