Today Jo's mother made korean noodles kalguksu, with anchovy and dasima for dinner. What is that, you may ask?
It is.... Kal = knife, guksu= noodles.
= knife cut noodles!
This looks pretty yummy, isn't it? It is served with kimchi. Cut bird chilli with soy sauce is also used as as a dipping.
Ingredients for soup:
use DaSiMa Sea Tangle. It is a kind of sea weed typically used for flavouring Korean broths.
When the soup is at boiling point, add in the sea tangle DaSiMa. Leave to boil on medium fire. This is for at least another 5 to 10 mins.
Add in soy sauce and salt to to taste.
Cut spring onions can be added to the broth according to your preference.