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🔔 Korean squash kalguksu. (1T = rice spoon) [Serves 2]
350g korean squash, 300~350g kalguksu noodles, 90g onion, 20cm green onion, 1 cheongyang pepper, 1 red pepper, 20 anchovies (18g), 1 kelp (4g), 2L water, 1T doenjang (50g), 1T minced garlic, 1T myeolchi aekjeot, 1T korean style soy sauce
✨ korean squash kalguksu.
1. Cut Korean squash, onion, green onion, Cheongyang pepper, and red pepper.
2. Put 20 anchovies (18g) in a pot and stir-fry for 1 minute over high heat.
3. Add kelp (4g) and 2L of water and boil.
+ When it boils, lower the heat to low and simmer for another 10 minutes.
4. Remove anchovies and kelp.
5. Add doenjang 1T (50g), minced garlic 1T, myeolchi aekjeot 1T and boil over high heat.
6. Add korean squash and onion and boil.
7. Add kalguksu noodles and boil.
8. Add 1T korean style soy sauce, green onion, cheongyang pepper, and red pepper and boil.
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Korean squash kalguksu.