Kalguksu with Handmade Knife-Cut Noodles

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In a large pot, bring the anchovy-kelp broth to a boil over medium heat.

Ingredients quick view

8 oz fresh knife-cut wheat noodles (kalguksu)

6 cups anchovy-kelp broth

1 cup sliced mushrooms

2 cups spinach

1 cup sliced carrots

1 tablespoon soy sauce

2 cloves garlic, minced

1 zucchini, julienned

Salt to taste

Pepper to taste

For a more robust flavor, simmer the broth for an extra 10 minutes before adding vegetables.

Feel free to add proteins like chicken or tofu for added nutrition.

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