Festive Noodle Soup (Janchi Guksu) with Rich Anchovy Broth
Festive Noodle Soup (Janchi Guksu) with Rich Anchovy Broth
Simple & Refreshing Janchi Guksu Recipe! Delicious Anchovy Broth and Seasoning Sauce.
Janchi Guksu, which often seems difficult to make at home, has been simplified here! 🙂 Enjoy a delightful meal with the deep flavor of anchovy broth and the savory, refreshing seasoning sauce, perfect for the whole family. The chewy noodles combined with fresh vegetable toppings will whet your appetite. Let’s make this festive noodle soup right now!
Noodle Soup Ingredients- Somen noodles, 1 serving (about the size of a 500-won coin)
- 1/3 zucchini, julienned
- 1/4 carrot, julienned
- 1/4 onion, julienned
- 1 handful of green onions, finely chopped
- 1 shiitake mushroom, julienned
- 1 egg (for egg garnish)
Anchovy Kelp Broth- 1.5 liters water
- 10 dried anchovies (for broth)
- 1 piece of dried kelp (5x5cm)
- 1 broth sachet
- 1.5 liters water
- 10 dried anchovies (for broth)
- 1 piece of dried kelp (5x5cm)
- 1 broth sachet
Cooking Instructions
Step 1
First, prepare the toppings for your festive noodle soup. Wash the zucchini, carrot, onion, and shiitake mushroom thoroughly and julienne them. Finely chop the green onions. For the egg, you can make a thin omelet (jidan), let it cool, then julienne or cut it into strips for a more appealing presentation. (Tip: Try to cut the vegetables into uniform thickness so they cook at a similar rate.)
Step 2
To create a deep and refreshing broth, add 1.5 liters of water to a pot along with the dried anchovies, kelp, and the broth sachet. Bring to a boil over high heat, then reduce to medium-low and simmer gently for 10-15 minutes. Remove the kelp immediately after the water begins to boil to prevent any bitterness. (Tip: Lightly toasting the anchovies in a dry pan before adding them to the water can help remove any fishy smell and enhance the broth’s flavor.)
Step 3
Strain the brewed broth through a sieve to obtain a clear liquid. After removing the anchovies and kelp, add 2 tablespoons of soy sauce to season the broth. Adjust the seasoning with salt if needed. (Tip: Be careful not to let the broth boil over while simmering.)
Step 4
Here are the prepared vegetable toppings. Julienne the zucchini, carrot, onion, and shiitake mushroom. (Tip: Try to cut the vegetables into uniform thickness so they cook at a similar rate.)
Step 5
Let’s make the all-purpose seasoning sauce! In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of gochugaru (red pepper flakes), 0.5 tablespoon of sugar, 0.5 tablespoon of minced garlic, 1 tablespoon of finely chopped green onion, and 1 chopped Cheongyang chili pepper (if you like it spicy). Mix well. This sauce is incredibly versatile and can be used for various dishes, not just Janchi Guksu!
Step 6
For one serving of somen noodles, use about the size of a 500-won coin. Using too much will make the noodles mushy, so it’s important to use the right amount.
Step 7
Make a thin egg omelet (jidan), let it cool, then cut it into julienne strips or bite-sized pieces for a clean and pleasing garnish. (Tip: Using minimal oil when making the omelet will prevent it from being greasy and result in a cleaner taste.)
Step 8
Now it’s time to cook the somen noodles. Add the somen to a large pot of boiling water and cook for 3 minutes and 30 seconds. When the noodles rise to the surface, pour in a little cold water to help them cook evenly and achieve a chewy texture. (Tip: Pour cold water into the pot if it looks like it’s about to boil over.)
Step 9
Once the noodles are cooked, rinse them thoroughly under cold running water to remove excess starch and drain well. This makes the noodles chewier and prevents them from becoming soggy. Arrange the noodles attractively in a serving bowl.
Step 10
Pour the prepared clear anchovy broth into the bowl with the noodles. Add the julienned zucchini, carrot, onion, and shiitake mushroom, and simmer for about 5 more minutes. Cook the vegetables until they are slightly tender but still retain a slight crispness. (Tip: Be careful not to overcook the vegetables, as they can become mushy.)
Step 11
Carefully ladle the hot broth and vegetables over the somen noodles in the bowl. Top with the prepared egg garnish.
Step 12
Finally, add the homemade seasoning sauce to your liking. Add more for a zesty kick or less for a milder flavor. Enjoy your warm and comforting bowl of Janchi Guksu!
