Olchaengi guksu

To prepare the corn noodles, combine the Corn flour with 400g of Water in a medium pot. Place over medium heat and stir continuously with a wooden spoon until the mixture thickens significantly and becomes translucent, forming a dough-like consistency.

While the corn dough is still hot, press it through a traditional olchaengi guksu noodle press or a colander with large holes directly into a large bowl of very cold water. This will form the characteristic 'tadpole' shaped noodles. Allow the noodles to cool and firm up in the cold water for about 10 minutes, then drain them well.

To prepare the anchovy broth, combine the Dried anchovies, Dried kelp, and 1500g of Water in a separate pot. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 15 minutes. Carefully remove and discard the Dried anchovies and Dried kelp from the broth.