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.