Korean Knife Cut Noodle Soup features soft and slippery fresh wheat noodles and a balanced selection of vegetables.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Kimchimari | 2020-05-17 22:44:17 |  2,221 Views |
Kalguksu (Korean Noodle Soup with Knives) with Homemade Noodles
Serious Mealtimes / Vicky Wasik
Myeolchi kal guksu or anchovy knife-cut noodles is probably the most basic of all Korean hot noodle soups. It starts with a simple and flavorful broth made by simmering dried anchovies dried kelp (sold as dashima in Korean and kombu in Japanese) and some dried herring or a simple seafood flavoring packet available at Korean grocers. Then the solids are strained out and store-bought fresh noodles and a small handful of simple vegetables like summer squash potatoes onions and garlic are simmered until tender.
The soup is warm and filling yet has an extra spicy flavor thanks to the toppings you add of your choice such as fresh spring onions a sprinkle of black pepper spicy chili peppers and crushed dried seaweed.
