It has actually been hot in Britain this summer! I can’t believe I felt quite summery the last few weeks and also caught the sun a little bit. How very surprising and delightful.
But since hot weather is far and few between, Brits seem to be bad at handling the heat! The only time this type of temperature is felt is on holiday where all you do is sip mojitos and relax. Walking to and from work, being stuck on public transport is just not what we want to do when it’s 20+ degrees.
In Korea, summers are hot and winters are cold but one trusty method of cooling down the Koreans have is slurping hot soup on a hot day.
By increasing the heat in your body with soup, it will try and cool you down naturally, thus heat seems more bearable.
As well as that, the soups are usually refreshing and clean, making you feel better health wise.
Guksu is such a simple and quick one to make at home and you only maybe need a couple of things from the Asian supermarket to make it.
A refreshing anchovie broth with noodles, vegetables and a sauce to season on the side. It’s deeply flavoured and absolutely delicious!
yields 2 portions
- 1 Tbs Instant anchovie broth powder
- 6 cups of water
- bean sprouts or a stir fry mix for ease
- 2 portions of white Guksu noodles, you can use vermicelli noodles
- 3 stalks of spring onions sliced finely on an angle
- 1 egg
- 1 clove of garlic crushed
- Prawns (optional)
For the sauce to season your soup (Yangnyeomjang)
- 3 Tbs of light soy sauce
- 1 stalk of spring onions finely sliced
- 1 tsp sesame oil
- 1/2 tsp toasted sesame seeds
- 1 garlic clove crushed
- 1 birds eye chilli sliced – as much chilli as you like
- 1/2 tsp dried chilli flakes
For the soup:
Make the anchovie broth in a big pot.
Add all vegetables to the broth when it’s starting to simmer.
Add the egg and mix it into the soup.
Once the vegetables are tender, add the prawns. Simmer until the prawns are cooked.
(I’ve also added some Korean dumplings to the soup, this is a versatile recipe so you can play around a lot.)
Meanwhile put the vermicelli noodles in hot water to soften them.
If you use Guksu noodles, add them to the soup and cook until done.
For the seasoning sauce, add everything in a small bowl and mix.
Put the now cooked soup in a big bowl and add the now soft vermicelli noodles if using.
Taste the soup and season with sauce.