Kalguksu (Hand-cut Noodle Soup)
A clean, comforting hand-cut noodle soup — kalguksu noodles simmered in anchovy-kelp broth, finished with beaten egg and topped with seaweed flakes and chili powder.
Ingredients
Ingredients
- Kalguksu noodles300g
- Anchovy-kelp broth9 cups
- Egg1
- Chives2 stalks
- Minced garlic1/2 spoon
- Soup soy sauce (guk-ganjang)1 spoon
- Anchovy fish sauce1 spoon
- Saltas needed
- Black pepperas needed
- Seaweed flakes (gim)as needed
- Red chili powderas needed
- Ground sesameas needed
Directions
- 1
Bring about 8–9 cups of anchovy-kelp broth to a boil. Meanwhile, thinly slice the chives and lightly beat the egg.
- 2
Once the broth comes to a boil, add the kalguksu noodles and stir with chopsticks as they cook.
- 3
When the noodles are nearly cooked, season with 1 spoon soup soy sauce, 1 spoon anchovy fish sauce, and 1/2 spoon minced garlic, then add the sliced chives. Taste and adjust with salt, then pour in the beaten egg in a swirl.
- 4
Once the egg is cooked, finish with black pepper to taste.
- 5
Ladle the kalguksu into a bowl and top with seaweed flakes, ground sesame, and chili powder to serve.