It's easy and simple at the anchovy kalguksu restaurant
I want to eat it simply at home, but the ingredients are simple bowl dishes that I can eat without spending money using the ones in the refrigerator It's seasoned with anchovy broth and has a savory and deep taste Fridge hair up~ :)
2 serving
Within 20 minutes
윤수학
Ingredients
  • Kalguksu
  • anchovy broth
  • Young squash
    1/3ea
  • onion
    1/3ea
  • Cheongyang red pepper
    2ea
  • leek
    1ea
  • crushed garlic
    1T
  • Korean style soy sauce
    2T
  • ground pepper
    suitably
Cooking Steps
STEP 1/7
First, pour water into the pot and add solid anchovy stock
Well .. I used it because I have solid broth
You can make broth using anchovies and kelp at homeI used it because I have solid anchovy broth
It's so comfortable and nice to have solid broth
STEP 2/7
Prepare vegetables and cut them
You can use the ingredients at home
I think it's perfect for cold scallions
I prepared zucchini, green onions, hot peppers, onions, and whole garlic
I cut the vegetables and ground the garlic
STEP 3/7
Please prepare kalguksu noodles
It's good to shave the noodles, but because of time, I made it using the commercial kalguksu at home
Rinse the noodles in running water
The flour on it makes the broth thick
And then
Put the noodles in the boiling broth
STEP 4/7
When it boils, season it
Season it with soy sauce
You can season it with salt
Dab the pepper, too!!!
STEP 5/7
Add onions and ground garlic to the boiling kalguksu
When it boils, add zucchini and hot pepper and bring to a boil
You need to put zucchini later so that it doesn't get crushed
Take out all the impurities
When the noodles are cooked, add green onions and boil it again. Then, anchovy kalguksu is done
STEP 6/7
I'm going to put the anchovy kalguksu in a bowl
It smells so good
Maybe it's because it's anchovy broth, but I like the unique scent of anchovies
I really want to recommend solid broth
[Laughing]
If you have carrots at home, it's good to put them in
The color comes out prettier
STEP 7/7
I served it with well-cooked kimchi
I sprinkled it because I had stone jaban
If you have seaweed flakes, it's good to use
When you add kalguksu, rinse the noodles with water and put it in, so the soup doesn't get thick. :)
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