Easy & Delicious Janchi Guksu (Feast Noodles) Recipe
Easy & Delicious Janchi Guksu (Feast Noodles) Recipe
[ManGae Encyclopedia] EP.05: The Perfect Harmony of Refreshing Broth and Chewy Noodles, Janchi Guksu at Home
Even beginner cooks can follow along! ‘ManGae Encyclopedia’ confidently presents an easy-to-follow recipe! Our fifth installment is ‘Janchi Guksu,’ a comforting and satisfying meal perfect for any time. Enjoy perfectly cooked noodles in a refreshingly clear anchovy broth, topped with crisp vegetables. Served with freshly made kimchi, it’s a simple yet complete meal. Shall we get started?
Main Ingredients- 2 servings of Somyeon (thin wheat flour noodles, approx. 200g)
- 1/5 Korean Zucchini (julienned thinly)
- 1/6 Carrot (julienned thinly)
- 1/4 Onion (julienned thinly)
- 1 Egg (lightly beaten)
Rich Broth Ingredients- 15 Dried Anchovies (for broth, guts removed)
- 4 pieces Dried Kelp (Kombu, approx. 10cm x 10cm each)
- 12 Dried Shrimp
- 1L Water (approx. 4 cups)
Flavorful Seasoning Sauce Ingredients- 3 Tbsp Soy Sauce
- 1 Tbsp Red Pepper Flakes (Gochugaru)
- 1 chopped Cheongyang Pepper (or to taste)
- 1/4 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin, etc.)
- 1 Tbsp Toasted Sesame Seeds (ground)
- 1/2 Tbsp Sesame Oil
- 15 Dried Anchovies (for broth, guts removed)
- 4 pieces Dried Kelp (Kombu, approx. 10cm x 10cm each)
- 12 Dried Shrimp
- 1L Water (approx. 4 cups)
Flavorful Seasoning Sauce Ingredients- 3 Tbsp Soy Sauce
- 1 Tbsp Red Pepper Flakes (Gochugaru)
- 1 chopped Cheongyang Pepper (or to taste)
- 1/4 Tbsp Minced Garlic
- 1 Tbsp Cooking Wine (Mirin, etc.)
- 1 Tbsp Toasted Sesame Seeds (ground)
- 1/2 Tbsp Sesame Oil
Cooking Instructions
Step 1
In a large pot, combine the broth ingredients (anchovies, kelp, dried shrimp) with 1L of water. Bring to a boil over high heat. Once boiling, remove the kelp and reduce the heat to medium-low. Simmer for another 10 minutes to create a rich anchovy broth. Strain the broth, discarding the anchovies and shrimp.
Step 2
While the broth is simmering, wash and thinly julienne the zucchini, carrot, and onion. Finely slice the green onion diagonally.
Step 3
In a small bowl, combine all the seasoning sauce ingredients (soy sauce, red pepper flakes, chopped Cheongyang pepper, minced garlic, cooking wine, ground sesame seeds, sesame oil) and mix well to create a delicious seasoning sauce.
Step 4
Add the julienned onion, carrot, and zucchini to the strained anchovy broth. Bring to a simmer over medium heat and cook until the vegetables are tender but not mushy. Be careful not to overcook them.
Step 5
Once the vegetables are adequately cooked, slowly drizzle in the beaten egg around the edge of the pot. Let the egg set slightly before gently breaking it up with chopsticks to create ribbons. (Alternatively, you can make an egg garnish separately).
Step 6
Finally, add the sliced green onions and simmer briefly. Your refreshing and flavorful Janchi Guksu broth is now complete!
Step 7
In a separate pot, bring a generous amount of water to a rolling boil. Add the 2 servings of somyeon and cook, being careful not to let the boiling water overflow. Cook for slightly less time than indicated on the package (about 30 seconds to 1 minute less) to ensure a chewy texture.
Step 8
Drain the cooked noodles and rinse them thoroughly under cold running water to remove excess starch. Drain them completely. Rinsing in cold water makes the noodles firm and even more delicious.
Step 9
Place the drained somyeon in a serving bowl. Ladle the warm vegetable broth over the noodles. Serve with the prepared seasoning sauce on the side, and optionally garnish with kimchi, shredded seaweed (gim), and extra sesame seeds. Enjoy your delicious bowl of Janchi Guksu!
