Hearty Janchi Guksu: A Delicious Korean Noodle Soup Recipe
Hearty Janchi Guksu: A Delicious Korean Noodle Soup Recipe
Master the art of making Janchi Guksu with its flavorful broth. This recipe covers everything from preparing the anchovy-based broth to making the perfect seasoned soy sauce, ensuring a delicious outcome every time.
I absolutely love noodles, so Janchi Guksu is a dish I make very often. Today, I’m sharing my personal way of making this comforting and delicious Korean noodle soup. It’s a recipe that’s close to my heart and brings joy with every slurp!
Broth Ingredients- 20-30 dried anchovies (for broth)
- 1/2 green onion (1/4 for broth, 1/4 for garnish)
- 1/2 onion
- 1/3 zucchini
- 1/3 carrot
- 1 shiitake mushroom
- 2-3 cloves garlic (for broth)
Cooking Instructions
Step 1
Begin by preparing the foundation of your Janchi Guksu: a flavorful broth. In a large pot, add 2 liters of water. Toss in 20-30 dried anchovies (heads and guts removed for a cleaner taste), 1/4 of the green onion, and 2-3 cloves of garlic. Bring this mixture to a boil over medium-high heat.
Step 2
While the broth is simmering, let’s prepare the fresh vegetables that will add sweetness and texture to the soup. Thoroughly wash and slice the carrot, onion, zucchini, and shiitake mushroom. Also, thinly slice the remaining 1/4 green onion for garnish.
Step 3
Slice all the prepared vegetables into thin julienne strips. This thin slicing allows the vegetables to release their flavors beautifully into the broth and makes them pleasant to eat in the soup.
Step 4
Let the broth simmer for about 10 minutes. Avoid boiling it for too long, as this can make the broth taste murky or fishy. After 10 minutes, carefully strain the broth through a fine-mesh sieve, discarding all the solids. This step is crucial for a clear and clean-tasting broth.
Step 5
Return the strained, clear broth to the pot. Add all the julienned vegetables (carrot, onion, zucchini, and shiitake mushroom) to the broth and bring it back to a gentle simmer. The vegetables will add a wonderful freshness and subtle sweetness.
Step 6
As the vegetables cook, you’ll notice some foam or scum rising to the surface. Skim this off with a spoon. Removing the foam ensures your broth remains clear and has a cleaner flavor profile. The combination of the deep anchovy flavor and the fresh vegetables is truly delightful.
Step 7
Now, let’s season the broth. Add 1 tablespoon of soup soy sauce (Gukganjang) and 1 tablespoon of regular soy sauce (Jinganjang). Stir in 1 tablespoon of minced garlic. Finally, season with salt to your taste. It’s best to season it a bit more generously than you think, as the noodles will absorb some of the saltiness, ensuring a well-balanced flavor when served.
Step 8
In a separate bowl, lightly beat the 2 eggs. While the broth is gently simmering, slowly drizzle the beaten eggs into the pot, stirring minimally to create delicate ribbons of cooked egg. Once the egg is cooked, immediately turn off the heat.
Step 9
Let’s make the flavorful seasoning sauce to accompany the noodles. In a small bowl, combine 5 tablespoons of soy sauce, 1 tablespoon of sesame seeds, 2 finely chopped Cheongyang peppers, 1 teaspoon of sugar, 1 teaspoon of gochugaru (Korean chili flakes), and 2 tablespoons of water. Mix everything well until thoroughly combined. Some people add sesame oil here, but I find it can make the sauce a bit too rich for my liking. Feel free to adjust this to your preference!
Step 10
Now, for the star of the dish: the somen noodles! A standard serving for an adult male is typically the size of a 500 won coin. I, however, am quite hungry, so I go for a slightly larger portion, about the size of a 600 won coin! For women, around a 400 won coin size is usually a good starting point.
Step 11
Bring a large pot of water to a rolling boil. Add the somen noodles and gently loosen them with chopsticks to prevent sticking. As soon as the water starts to boil over, add about half a cup of cold water to calm it down. Once it boils up again, add another half cup of cold water. Repeat this process once more – on the third boil, turn off the heat. This ‘shocking’ method makes the noodles wonderfully chewy and perfectly cooked.
Step 12
Quickly drain the cooked noodles in a colander. Immediately rinse them under cold running water, rubbing them gently with your hands as if you were washing them vigorously. This process removes excess starch, ensuring the noodles are firm, springy, and don’t clump together.
Step 13
Assemble your Janchi Guksu by placing the prepared noodles in a serving bowl. Ladle the hot, flavorful broth generously over the noodles. Add a spoonful or two of the prepared seasoning sauce on top. Behold, a beautiful and appetizing bowl of Janchi Guksu!
Step 14
Feel free to enhance your bowl with toppings like kimchi, chopped seaweed (gim), or any other garnishes you enjoy. Now, it’s time to enjoy your creation! Slurp up those noodles and savor the comforting, delicious broth. It’s a truly satisfying meal that goes down so easily. Enjoy your meal!
