How to Make Myeolchi Kalguksu (Anchovy Noodle Soup)

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   1. Broth Preparation Pour 1.8L of water into a pot and add kelp and dried anchovies [00:25]. Boil the broth over high heat to extract the deep flavors [00:36].

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   2. Ingredient Preparation While the broth is boiling, peel and slice the potato into thin strips [00:38]. Slice the zucchini, onion, carrot, and green onion into similar thin strips for even cooking [01:00].

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   3. Cooking the Soup Remove the kelp from the pot after 5 minutes of boiling [02:01]. After another 10 minutes, remove all the anchovies with a strainer [02:09]. Add the potato, onion, carrot, and zucchini into the boiling broth [02:17]. Rinse the kalguksu noodles in water to remove excess starch and add them to the pot [02:30].

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   4. Seasoning and Finishing Add the sliced green onions and 1 tablespoon of minced garlic [02:43]. Season the soup with 1 tablespoon of soup soy sauce and add salt if needed after tasting [02:55]. Simmer for about 5 more minutes until the noodles are chewy and the vegetables are soft [03:30]. Serve in a bowl and top with minced green chili sauce if desired [03:41].