Spicy Kimchi Kalguksu in Anchovy Broth (2 Servings)

Cut kimchi into bite-size pieces. Slice the onion and green onion and mince the garlic.

Bring 1.5 L water, five dried anchovies and two kelp pieces to a boil. When the broth is flavorful, strain them out.

Add 340 g kimchi, onion and garlic to the stock. Simmer until the kimchi softens and colors the broth.

Shake off loose flour from 300 g fresh noodles, add them to the broth and gently separate the strands.

Cook according to the noodle package until no hard raw center remains. Add 1 tbsp chili flakes and the green onion, then bring to a simmer.

Taste before adding a little salt if needed. Divide into two bowls and serve hot.