Janchi Guksu: Festive Noodles with a Bounty of Toppings
Janchi Guksu: Festive Noodles with a Bounty of Toppings
Mastering Janchi Guksu: Crafting a Rich and Flavorful Broth
The secret to outstanding Janchi Guksu lies in a deeply flavored, meticulously prepared broth. Once the broth is ready, cooking the noodles and arranging the toppings becomes a breeze. While simple garnishes like kimchi or seaweed flakes are delightful, elevating your dish with sautéed leftover vegetables or side dishes from your fridge transforms it into a truly festive meal. This recipe guides you through creating a comforting bowl of noodles with a rich broth and a colorful array of toppings.
Main Ingredients- 200g thin wheat noodles (Somen)
- Broth ingredients (Dried pollock, dried shrimp, anchovies, leek, leek roots, onion, onion peels, shiitake mushrooms, radish)
- Tea ingredients for broth (Schisandra tea, moth bean tea)
- 1 sheet dried kelp (Kombu)
Cooking Instructions
Step 1
Let’s start by making the rich broth that defines Janchi Guksu. In a pot, combine dried pollock, dried shrimp, anchovies, leek, leek roots, onion, onion peels, shiitake mushrooms, and radish. For added depth of flavor, include Schisandra tea and moth bean tea. Add enough water to cover all ingredients and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer until the water has reduced by half. Add the dried kelp during the last 5 minutes of simmering. Strain out all the solids to obtain a deep and flavorful broth. For an even richer flavor, you can lightly roast the broth ingredients in the oven before simmering.
Step 2
Next, let’s prepare the delicious toppings for our noodles. In a bowl, combine the minced kimchi with a dash of sesame oil and toasted sesame seeds, mixing gently. Finely julienne the carrot and onion. Tear the oyster mushrooms into bite-sized pieces. Heat a little oil in a pan and sauté the julienned carrots, onions, and oyster mushrooms separately until tender-crisp. Stir-frying quickly over high heat helps maintain their texture. You can also use pre-made seasoned spinach, jangjorim (braised meat), and a hard-boiled egg, halved, as additional toppings. Feel free to customize your toppings based on what you have available in your refrigerator.
Step 3
Now, it’s time to cook the noodles. Bring a large pot of water to a rolling boil. Add the somen noodles and, as the water starts to boil again, pour in about a cup of cold water. Repeat this process of adding cold water two to three times as the water re-boils. This technique prevents the noodles from sticking together and ensures they have a delightfully chewy and firm texture. Once the noodles are cooked al dente, drain them in a colander and rinse them under cold water to remove excess starch. Drain thoroughly. This step is crucial for achieving perfectly springy noodles.
Step 4
Season the prepared broth by gradually adding Korean soup soy sauce until it reaches your desired taste, then bring it to a gentle simmer to create the noodle soup base. Now, we’ll ‘torium’ the noodles. This involves ladling the hot broth over the noodles in the serving bowl and then draining it back into the pot, repeating this process. Torium warms the noodles that have been cooled by rinsing, allows the broth’s flavor to penetrate them, and keeps the soup warm for longer. It significantly enhances both the noodles and the soup.
Step 5
Arrange the beautifully ‘toriumed’ noodles in your serving bowl. Artfully place the carefully prepared, colorful toppings over the noodles. The vibrant toppings will create an appetizing presentation.
Step 6
Finally, gently pour the warm noodle soup around the edges of the bowl. For an extra kick of flavor, serve with seasoned soy sauce (yangnyeom ganjang) on the side, allowing each person to add a little just before eating. Enjoy this warm and satisfying bowl of Janchi Guksu, perfect for sharing with your loved ones.
