Authentic Janchi-guksu: Rich Anchovy Broth Delight
Authentic Janchi-guksu: Rich Anchovy Broth Delight
Warm and Deep Flavored Janchi-guksu Recipe – Perfect for a Hearty Meal!
Looking for a simple yet satisfying meal for a weekend lunch with family? This Janchi-guksu recipe is your answer! The rich, deep broth made from simmering anchovies is absolutely superb. When combined with fresh vegetable toppings and a savory seasoned sauce, the flavor is simply unbeatable. You can create a wonderful noodle dish at home without complicated cooking steps.
Noodle Ingredients- Somen noodles 200g (for 1-2 servings)
- Dried anchovies for broth 20g (a handful)
- Dried kelp (dashima) 10g (approx. 5cm x 5cm)
- Cube stock 1 piece (or a broth pack)
- Water 900ml (about 4.5 cups)
Toppings- Carrots 30g (about 1/4 carrot)
- Zucchini 55g (about 1/4 zucchini)
- Shiitake mushroom 1 piece (fresh or dried)
- Chives 30g (a handful)
- Lunchbox seaweed (gim) 1 pack (for garnish)
- Sesame seeds (toasted) 1 Tbsp
Broth Seasoning- Soup soy sauce (Guk-ganjang) 1 Tbsp
- Fish sauce (anchovy or sand lance) 1 Tbsp
- Carrots 30g (about 1/4 carrot)
- Zucchini 55g (about 1/4 zucchini)
- Shiitake mushroom 1 piece (fresh or dried)
- Chives 30g (a handful)
- Lunchbox seaweed (gim) 1 pack (for garnish)
- Sesame seeds (toasted) 1 Tbsp
Broth Seasoning- Soup soy sauce (Guk-ganjang) 1 Tbsp
- Fish sauce (anchovy or sand lance) 1 Tbsp
Cooking Instructions
Step 1
To remove any bitterness or fishy smell, lightly toast the dried anchovies in a dry pan over medium-low heat for 1-2 minutes. Be careful not to burn them. In a pot, combine the toasted anchovies, dried kelp, washed white parts of green onion, cube stock, and 900ml of water. Bring to a boil over high heat, then reduce to medium-low and simmer for 8 minutes to create a deep and rich anchovy broth.
Step 2
While the broth is simmering, prepare the vegetable toppings. Thinly julienne the zucchini and carrots. Julienne the shiitake mushroom to a similar size. Wash the chives and cut them into lengths of about 5-7cm.
Step 3
Heat a lightly oiled pan. Sauté the julienned zucchini, carrots, and shiitake mushrooms separately, seasoning each with a pinch of salt. Sautéing them individually helps maintain their texture and vibrant colors. Set aside the sautéed vegetables on a plate.
Step 4
Bring a large pot of water to a rolling boil. Add half a teaspoon of salt. Once boiling, add the somen noodles and stir to prevent sticking. Cook for about 3-4 minutes, or until al dente. Immediately drain the noodles and rinse them under cold running water to remove excess starch. Drain thoroughly in a colander.
Step 5
In a small bowl, combine all the ingredients for the seasoned sauce: minced green onion, minced chili pepper, red chili flakes, soy sauce, mirin, sugar, and minced garlic. Mix well to create the flavorful sauce. Ensure the chili pepper is finely minced after removing the seeds.
Step 6
After simmering the broth for 8 minutes, strain out and discard the anchovies, kelp, and green onion, leaving a clear broth. Season the clear broth with 1 Tbsp of soup soy sauce and 1 Tbsp of fish sauce. Taste and adjust seasoning as needed. Using fish sauce will enhance the savory depth of the broth.
Step 7
Arrange the drained somen noodles attractively in a serving bowl. Pour a generous amount of the warm anchovy broth over the noodles. Artfully arrange the prepared toppings of sautéed carrots, zucchini, shiitake mushrooms, and chives on top. Finally, crumble the lunchbox seaweed over the noodles, sprinkle with toasted sesame seeds, and serve with the seasoned sauce on the side for an extra kick. Enjoy your perfect bowl of Janchi-guksu!
