Knife-Cut Noodle Soup

Kalguksu

Ingredients

• 10 oz Kalguksu noodles (or wide egg noodles)
• 4 cups Anchovy stock
• 1 medium Zucchini (thinly sliced)
• 1 medium Potato (diced)
• 3 cloves Garlic (minced)
• 2 stalks Green onion
• 1 tablespoon Soy sauce
• ½ teaspoon Salt

Instructions

1. Bring 4 cups of anchovy stock to a boil in a large pot. Add diced potato and cook for 5 minutes until slightly softened.
2. Add the noodles and minced garlic. Stir gently to separate the noodles. Cook for 7-8 minutes until the noodles are tender and the broth turns slightly milky from the starch.
3. Add sliced zucchini and 1 tablespoon soy sauce. Cook for 2 more minutes until the zucchini is just tender.
4. Taste the broth and add salt as needed. Ladle into bowls and top with sliced green onion. Serve hot.

From K-Kitchen — koreanhomecook.com