How to Make Incheon's Top 3 Hand-Cut Noodle Soup (Kalguksu)

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   1. Enhancing the Anchovy Base Stir-fry dried anchovies in a large pot without oil to remove the fishy odor and enhance nuttiness [00:55]. Add apple peels and sliced ginger to the anchovies while roasting to infuse a subtle aroma and eliminate any remaining fishiness [01:23].

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   2. Simmering the Deep Broth Add water along with radish, green onions, kelp, and onions to the pot with the roasted anchovy mixture [01:57]. Bring to a boil and simmer thoroughly to extract the deep, savory flavors from all the natural ingredients [02:02].

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   3. Straining and Finishing Carefully remove all the solid ingredients from the pot once the broth has reached its maximum depth of flavor [02:08]. The resulting clear, golden broth is the signature base for Incheon's legendary Kalguksu [02:13].

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   4. Serving the Kalguksu Boil the hand-cut noodles and fresh seafood (oysters or clams) in the prepared broth until the noodles are tender and chewy [00:14]. Serve hot for a clean, savory, and aromatic noodle soup experience [00:19].