Put a soup cloth in cold water. It's convenient to buy this, but I think it's better to add anchovies when making thick soup. Boil it for about 5 minutes, and then take it out.

Please prepare kimchi and cut it into appropriate sizes.

Cut the potatoes in advance and soak them in cold water.

Bring the broth to a boil and add the kimchi.

When boiling, add the potatoes.

Add a generous spoonful of minced garlic.

Please add noodles too.

Add a tablespoon of red pepper powder, please.

Adding a spoonful of kimchi soup at the end is the secret of the delicious kimchi noodle soup. It's perfect to feel refreshed.

I didn't hate the refreshing and slightly sticky feeling of the kimchi kalguksu, the brunch meal prepared by putting the altari radish kimchi made yesterday and the green onion kimchi made the day before yesterday. If you want to make a more savory anchovy broth, boil it with plenty of anchovies, and make sure to add kimchi soup to enjoy the cool taste. One bowl when you're hungry, kimchi kalguksu is done.