How to Make Restaurant-Quality Kalguksu (Korean Knife-Cut Noodles)

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   1. Making the Deep Broth Prepare the base vegetables by slicing the onion [00:26] and cutting the radish into large chunks [00:40]. Add 4L of water to a pot and combine all broth ingredients: roasted anchovies, shrimp, kelp, licorice, shiitake mushrooms, pollock heads, bandengi, radish, onion with skin, green onions, cabbage, and bean sprouts [00:52]. Bring to a boil, then lower the heat to medium and simmer for a total of 1 hour and 30 minutes, skimming off any foam that rises to the surface [01:36]. Strain the broth through a sieve and let it cool completely before storing in the refrigerator [01:45].

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   2. Preparing Toppings and Seasoning Slice the zucchini into thick strips [02:09]. Slice the onion [02:14] and carrot into thin strips [02:19]. Finely chop green onions for the garnish [02:25] and mince the cheongyang peppers for the sauce [02:29]. In a small bowl, combine soup soy sauce, minced garlic, chopped green onion, minced cheongyang peppers, chili powder, sesame powder, and sesame oil to make the seasoning sauce [02:37].

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   3. Cooking the Kalguksu Pour 1.4L of the prepared broth into a pot and bring it to a rolling boil [03:07]. Briefly rinse the fresh noodles in a bowl of water to remove excess flour, which helps keep the soup clear [03:13]. Add the noodles to the boiling broth and stir gently so they don't stick [03:19]. Add the prepared zucchini, carrot, and onion strips [03:23] and continue to boil while skimming off any remaining foam [03:31]. Once the noodles are cooked through, add chopped green onions and boil for a short moment [03:41].

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   4. Finishing Touches Transfer the noodles and soup to a serving bowl. Garnish with shredded seaweed, a spoonful of the seasoning sauce, and a sprinkle of roasted sesame seeds [03:48].