Hot soups for the cold winter: How to make Baek Jong-won's anchovy kalguksu and jang kalguksu

As temperatures drop and winds blow, certain types of food naturally come to mind. No matter how cold it is, people often seek out soup dishes where a single spoonful of hot broth can instantly warm the body. Among them, kalguksu (knife-cut noodles) is one of the easiest to encounter and simple enough to make at home. Slurping down noodles alongside freshly fermenting kimchi, followed by a spoonful of hot broth, would feel like heaven. Let's look at Baek Jong-won's recipes for anchovy kalguksu and jang kalguksu to make them even more delicious.

Refreshing 'Anchovy Kalguksu' Recipe

Ingredients: Anchovy powder, kelp, zucchini, onion, green onion, minced garlic, soup soy sauce, kalguksu noodles

1. Roast anchovies for broth in a pan, then grind them finely with a blender to make anchovy powder.

2. Prepare water according to the number of servings; for one serving, add 1 tablespoon of anchovy powder and kelp, then boil together.

3. While the water is boiling, prepare the onion, green onion, and zucchini by cutting them into bite-sized pieces.

4. Once the water boils, add the onion and zucchini, then season with soup soy sauce.

5. When the vegetables are somewhat cooked, add the noodles and minced garlic.

6. Once fully cooked, top with green onion to finish.

Thick 'Jang Kalguksu' Recipe

Ingredients: Anchovy powder, kelp, potato, onion, zucchini, green onion, Cheongyang chili pepper, minced garlic, gochujang (red chili paste), doenjang (soybean paste), red chili powder, soup soy sauce, salt, kalguksu noodles

1. Make the broth by adding anchovy powder and kelp to water.

2. Once it boils, add 1/2 spoon each of gochujang, doenjang, and minced garlic, and 1 spoon of soup soy sauce.

3. Add the zucchini, onion, and potato cut into bite-sized pieces, and cook.

4. When it boils, add the noodles and 1/2 spoon of red chili powder for color, then adjust the seasoning with salt if needed.

5. Finally, add Cheongyang chili pepper and green onion to finish.

[FamTimes=Reporter Kim Yeon-su]