Korean Kongguksu Recipe
Korean Kongguksu is a refreshing cold noodle soup made with wheat flour noodles and a simple yet flavorful anchovy broth. It’s an easy and light summer meal that is both delicious and nourishing. The broth is made with a mixture of anchovy and kelp, which gives it a rich umami flavor and a hint of seafood. This dish is perfect for a hot summer day, as it’s both cooling and satisfying.
• 1/2 pound wheat flour noodles, cooked
• 10 cups water
• 1/2 cup dried anchovies
• 2 tablespoons kelp flakes
• 1 1/2 tablespoons soy sauce
• 2 tablespoons minced garlic
• 2 tablespoons fish sauce
• 2 tablespoons sesame oil
• 1 tablespoon sugar
• 2 scallions, sliced
• 2 hard boiled eggs, sliced
• Gomashio (sesame salt), to taste
1. Place the anchovies and kelp in a large pot with the water. Bring to a boil, then reduce the heat and simmer for 15 minutes.
2. Strain the broth and discard the anchovies and kelp.
3. Return the broth to the pot and mix in the soy sauce, garlic, fish sauce, sesame oil, and sugar. Simmer for 5 minutes.
4. Divide the noodles between four bowls, then ladle the broth on top.
5. Garnish with scallions, eggs, and gomashio. Serve immediately.