Delicious Janchi Guksu (Banquet Noodles) for Any Occasion
Easy and Simple Janchi Guksu Recipe: A Clean and Flavorful Noodle Dish
The perfect choice when you don’t feel like cooking rice or have a lack of appetite! Introducing an ultra-simple Janchi Guksu recipe that can be made in just 10 minutes. The warm, refreshing broth combined with chewy noodles and colorful toppings makes for a satisfying meal.
Main Ingredients
- Noodles for 2 servings
- 2 sheets of fish cake (eomuk)
- 1/3 Korean zucchini (aehobak)
- A little well-fermented kimchi
- 1 egg
- 700ml broth (or 700ml water + 3 coin-shaped anchovy broth cubes)
Seasoning & Condiments
- 1 Tbsp tuna extract (chamchi-aek)
- 1.5 Tbsp Korean soy sauce for soup (guk-ganjang)
- For kimchi topping (a little sugar, sesame oil, optional)
- A pinch of salt (to adjust seasoning)
- A pinch of black pepper
- 1 Tbsp tuna extract (chamchi-aek)
- 1.5 Tbsp Korean soy sauce for soup (guk-ganjang)
- For kimchi topping (a little sugar, sesame oil, optional)
- A pinch of salt (to adjust seasoning)
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the warm broth. Bring 700ml of water to a boil with 3 coin-shaped anchovy broth cubes, or gently reheat pre-made anchovy and kelp broth. Using anchovy and kelp broth is recommended for a deeper flavor.
Step 2
Blanch the 2 sheets of fish cake in boiling water for a moment to remove excess oil, then thinly julienne them. Trim the seeds from 1/3 Korean zucchini and julienne it to a similar thickness.
Step 3
Lightly beat 1 egg and strain it through a fine-mesh sieve to remove the chalazae. Lightly oil a pan over low heat and cook the egg thinly into a crepe or omelet (jidan). Once golden brown on one side, flip and cook the other side.
Step 4
Let the cooked egg crepe cool slightly, then thinly slice it into strips for garnishing. Thin slices look more appealing.
Step 5
If your well-fermented kimchi is too watery, gently squeeze out some of the juice with your hands. Then, roughly chop it into bite-sized pieces. For extra flavor, you can lightly toss it with a pinch of sugar and sesame oil.
Step 6
Once the prepared broth is boiling, add the julienned fish cake and zucchini and let them cook. Once the vegetables are tender, stir in 1 Tbsp tuna extract and 1.5 Tbsp Korean soy sauce for soup. Adjust the seasoning with salt if needed. Finish with a pinch of black pepper for aroma. Be careful not to make it too salty when seasoning.
Step 7
In a separate pot, bring plenty of water to a rolling boil and add the noodles for 2 servings. Cook according to the package directions, but for a chewier texture, rinse them under cold water and drain well.
Step 8
Now, everything is ready! Place the cooked noodles into a serving bowl, then ladle in the warm broth. Artfully arrange the kimchi, egg strips, fish cake, and zucchini as toppings. You can also add roasted seaweed flakes or sesame seeds according to your preference. Enjoy your delicious meal!
