STEP 1/7
Cut the anchovies in half and trim the intestines
Boil the stock pack and kelp radish in 1.5L of water.
STEP 2/7
While the broth is boiling, cut the flat fish cake into pieces and cut the fried tofu into 0.5cm thick pieces.
STEP 3/7
Chop the green onions and shred the onions.
STEP 4/7
Wipe the shiitake mushrooms with a wet towel and slice them, and cut the leaves of the crown daisy only.
STEP 5/7
When the broth boils, leave the radish and take out the ingredients for the broth. Onions, fish cakes, oils, mushrooms, soy sauce,
Add 1T of soy sauce, 3T of soy sauce, 2T of cooking wine, and 1/2T of salt and boil it for a while.
STEP 6/7
When the water boils, add the udon noodles and boil it for 1 minute without rinsing it in cold water.
STEP 7/7
Put the noodles in the noodle bowl and pour the broth. Add green onion, pepper powder, seaweed powder, and crown daisy
Garak-guksu is really good when you boil the broth well. I mixed smoked anchovies, and if you stir-fry the anchovies and boil the broth, you can make the broth with a deep taste.
You can make delicious broth by adding trimming blue crabs in addition to anchovies.