Anchovy Broth, Anchovy Noodles

2021.01.25

Anchovy Broth, Anchovy Noodles Myeolchi Yuksu, Myeolchi Guksu

Amidst the cold days, it’s best to warm up ourselves with hot food. Let’s make some noodles with flavorful anchovy broth. Broth with such great depth, simple toppings will do just fine.

 

 

Today’s recipe is quite easy, hope you all follow along!

About Noodles

Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as "guksu" in native Korean or "myeon" in Sino-Korean vocabulary. Preparations with noodles are relatively simple and dates back to around BCE 6000 to BCE 5000 in Asia. In Korea, traditional noodle dishes are onmyeon (beef broth-based noodle soup), called guksu jangguk (noodles with a hot clear broth), naengmyeon (cold buckwheat noodles), bibim guksu (cold noodle dish mixed with vegetables), kalguksu (knife-cut noodles), kongguksu (noodles with a cold soybean broth) among others. In royal court, baekmyeon (literally "white noodles") consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. Naengmyeon, with a cold soup mixed with dongchimi (watery radish kimchi) and beef brisk broth, was eaten in court during summer.
Source: https://en.wikipedia.org/wiki/Korean_noodles


Recipe

- Anchovy Broth

Large anchovies 3 cups
Herrings 1.5 cups
Radish 1/3
Kelp 3 sheets
Onion 2
Onion peel 1/2 cup
Dried pollock head 2
Spring onion roots 1 cup
Hot chillies 2
Soy sauce 1 Tbs

- Noodles in Anchovy Broth

Anchovy broth 500ml
Somyeon (thin noodles) 1 serving
King oyster mushroom 1
Seaweed chopped
Kimchi 1/4 cup
Sesame oil 1/3 Tbs
Fried tofu 1


Anchovies

Anchovies are loved as one of Korean staple side dishes and as tapas while drinking. They provide calcium to men and women of all ages, help develop children’s growth, prevent osteoporosis in menopausal women, and help form fetal bone. Masan, Sacheon, Tongyoung, Seocheon, Taean are the main production areas. They are rich in minerals such as protein and calcium which are excellent for promoting growth, preventing osteoporosis and forming bones.

Herrings

Saltwater fish of the herring family. They look familiar to anchovies and are used as sashimi, grilled, or salted, and taste best during Lunar May ~ June. They are also used to make broth with anchovies.
Source: Naver Encyclopedia

 

Recipe for Anchovy Broth

 

 

Gut the anchovies before use. Herrings are used as they are. Feces and entrails can be the causes of bitterness in the broth.

 

 

Stir-fry the fish before adding water will eliminate the fishy stink while making the broth and enhance the infusion as well.

Heat the pot, add the fish, stir-fry for 30 seconds, make sure to check the fish while frying.

Anchovy to herrings ratio 2:1

 

 

Add 4L water.
Adjust the amount according to the size of your pot.

 

 

Kelp has great umami. No need to cut down on kelp.
I used 3 big sheets of kelp.

 

 

Radish give out a clear and clean flavor to the broth.

 

 

Don’t forget onions! Use them in halves.

 

 

Dried pollock heads build up more depth to the broth. If you don’t have them at home, skip.

 

 

I always make sure to keep aside the roots of spring onions for broth.
They make the taste more palatable. Again, skip if you don’t have them ready.

 

 

Wash the peels properly before use. Again, skip if you don’t have them ready.

 

 

Let’s spice it up - add 1~2 chillies.

 

 

1 Tbs of soy sauce for flavor

 

 

All ingredients are in!
The quantity is huge - for sure we won’t run out of the broth for long!
Anchovy broth is an excellent base for so many Korean dishes.

 

 

Bring to a boil and simmer on high heat.
Once it seethes up the first time, remove all kelp and keep simmering.

 

 

Overcooking kelp will produce sticky extract, so it’s recommended to discard the kelp in the beginning itself.

 

 

Boil vigorously for 15~20 minutes. Overcooking might cause bitterness.

 

 

Nice and brown
For cleaner taste, skim off the foam. Not mandatory though.

 

 

Since the broth will be stored frozen for later use, I decided to skim it off.

 

 

All done!

The smell of anchovy broth always takes me back to my childhood and reminds me of my mother’s homemade cuisine.

 

 

Strain broth and discard all solids.

 

 

For storage, pour it into resealable bags.
Blue - 900ml 2 servings, Orange - 500ml 1 serving
These will be kept in freezer for later use.

 

 

These are super convenient standing type, and also have the gradation on the front.

 

Recipe for Anchovy Noodles

 

 

Mixing rice in the broth is also tasty but for today we’re having noodles.
I’ve done the prep already while boiling the broth.

 

 

In 500ml broth, add the mushrooms and fried tofu and bring to boil on high heat.

Wash thin noodles in cold water, to-ryeom (warm up ((boiled rice, noodles)) by applying hot water or soup repeatedly) them.

 

 

Place the warmed up noodles in a bowl and pour the broth with the toppings. Add kimchi, sesame oil and seaweed to finish. (Chilli powder if you like it spicy.)

 

 

Delicious!!
Combination of vegetables and fish provide amazing aroma and great depth and complexity to the flavor of the broth.

 

 

Acorn jelly makes a good pair!

 

 

 

 

 

 

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