Pour 2 liters of water into a pot, add 3 pieces of kelp, anchovies, and dried shrimp, and boil them for about 10 minutes to make the water again.

While the anchovy broth is coming out, cut the ingredients for the kalguksu. Defrost the shrimp, peel the potatoes, prepare only half, and chop the egg with egg.

The vegetables are chopped to a certain thickness. Cut it into slightly thick pieces. If you cut it too thin, the soup gets messy because it's easy to break while boiling.

Put the vegetables in the water and boil it for a while. When it's half cooked

I'll put in the noodles. It has a lot of vegetables, so even if it's 3 servings, I think 2 servings will be enough.

Season with soy sauce and salt, put the gas on it, open the lid over high heat, and boil it. The time depends on the amount of noodles, so when you boil it, take out a piece of kalguksu, taste it, and when it's cooked, turn off the heat and add sliced green onions. If you like spicy food, you can cut Cheongyang red pepper into small pieces.

Put kalguksu in a bowl, add chopped egg, and give points with cocktail shrimp.