Sunday, 9 March 2014

My own version of 멸치국수

Lately, I craved for 국수 badly and I tried cooking 멸치국수 today. This is my own version of 멸치국수 becos I stir fried the anchovies before adding them into the broth. I used a paper towel to drain away the excess oil from the anchovies. The broth is thicker and richer in flavour with just a piece of kelp and anchovies. Was 멸치국수 meant to be light in flavour?? LOL Anyway, seasoning includes a pinch of salt, a bit of soya sauce and a bit of 멸치 액젓 anchovy sauce. 

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