🍜 Introduction
When the weather turns chilly, many Koreans turn to warm noodle dishes for comfort.
Anchovy broth noodle soup is a simple yet satisfying meal, known for its clean, savory flavor and gentle warmth.
Made with a light anchovy and kelp broth, fresh vegetables, and a soy-based sauce served on the side, this dish is a popular choice on cold days.
🍜 Anchovy Broth Noodle Soup (Korean Anchovy Noodles)
🥬 Noodle Ingredients
- Dried anchovies (heads and guts removed)
- Dried kelp (kombu)
- Water
- Thin wheat noodles (somyeon)
- Zucchini (julienned)
- Carrot (julienned)
- Egg
🥣 Sauce Ingredients
- Soy sauce
- Red pepper flakes (gochugaru)
- Sesame seeds
- Sesame oil
- Minced green onions
👩🍳 Instructions
1. Make the anchovy broth
Add water, dried anchovies, and dried kelp to a pot.
Bring to a boil, then simmer for about 10 minutes.
Remove the anchovies and kelp and keep the broth hot.
2. Prepare the toppings
Lightly sauté the zucchini and carrot until tender.
Make a thin omelet with the beaten egg and slice it into thin strips.
3. Cook the noodles
Boil the noodles in a separate pot according to the package instructions.
Drain well and place the noodles in serving bowls.
4. Make the sauce (separately)
In a small bowl, mix soy sauce, red pepper flakes, sesame seeds, sesame oil, and minced green onions.
Stir well to combine.
5. Assemble and serve
Place the noodles in a bowl.
Add the vegetables and egg on top.
Pour the hot anchovy broth over the noodles.
Serve with the sauce on the side and mix before eating.