Fish Cake Janchi-guksu (Banquet Noodles) with Rich and Refreshing Broth
Fish Cake Janchi-guksu (Banquet Noodles) with Rich and Refreshing Broth
How to Make Janchi-guksu with a Deep and Refreshing Broth Using Pan-Fried Fish Cakes
Even without a special broth recipe, you can easily enjoy delicious Janchi-guksu at home with pan-fried fish cakes and simple ingredients, resulting in a deep and refreshing broth. The warm broth will warm you up, and the combination of chewy noodles and tender fish cakes is wonderful. Adding leftover vegetables from making kimbap makes it even more satisfying.
Main Ingredients- Somen noodles 200g
- Square fish cakes 2 sheets
- Green onion 1 stalk
- Dried kelp 2 pieces (approx. 5x5cm)
- Water 1L (4 cups)
Seasoning & Broth Ingredients- Perilla oil 2 Tbsp
- Minced garlic 1 Tbsp
- Tsuyu (or soy sauce) 4 Tbsp
- Soup soy sauce 2 Tbsp
- Mirin (cooking wine) 2 Tbsp
- Anchovy powder 1 tsp (or 5 dried anchovies for broth)
- Salt to taste (optional)
- Perilla oil 2 Tbsp
- Minced garlic 1 Tbsp
- Tsuyu (or soy sauce) 4 Tbsp
- Soup soy sauce 2 Tbsp
- Mirin (cooking wine) 2 Tbsp
- Anchovy powder 1 tsp (or 5 dried anchovies for broth)
- Salt to taste (optional)
Cooking Instructions
Step 1
First, prepare the fish cakes. Briefly blanch the square fish cakes in hot water to remove excess oil, or rinse them clean. Then, cut them into bite-sized pieces, about 1cm wide and 5cm long. Heat 2 Tbsp of perilla oil in a wide pan over medium heat. Add the cut fish cakes and stir-fry for about 2 minutes until lightly browned. Frying the fish cakes in perilla oil enhances their flavor.
Step 2
Pour 1L (4 cups) of water into the pan where the fish cakes were fried. Frying the fish cakes first adds their savory taste to the broth, creating a deeper flavor.
Step 3
Add 2 pieces of dried kelp and 1 tsp of anchovy powder to the water and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for another 2 minutes. Remove the kelp as soon as the water starts boiling to prevent the broth from becoming cloudy or bitter. If using whole dried anchovies for broth, add them with the kelp and remove them after simmering.
Step 4
Add the prepared seasoning ingredients to the broth containing the fried fish cakes and steeped kelp. Stir in the tsuyu (or soy sauce), soup soy sauce, mirin, and minced garlic, mixing well to develop the flavors.
Step 5
Add the thinly sliced green onion and bring the broth to a simmer. Once it boils up, turn off the heat to complete the Janchi-guksu broth. The refreshing taste of the green onion will infuse the broth, making it even cleaner.
Step 6
Cooking the somen noodles: Fill a pot with plenty of water and bring it to a rolling boil over high heat. Once boiling, add 200g of somen noodles and cook for about 3 minutes, stirring occasionally with chopsticks. The cooking time for somen noodles can vary by brand, so it’s best to refer to the package instructions.
Step 7
Drain the cooked somen noodles in a colander, discard the hot water, and rinse them quickly under cold running water. Rub the noodles between your hands while rinsing to remove excess starch; this prevents them from becoming mushy and keeps them springy. Drain the rinsed noodles completely in a colander.
Step 8
This step is optional. If you have leftover ingredients from making kimbap the previous day (e.g., sautéed carrots, seasoned spinach, seasoned fermented kimchi), use them as toppings to make the dish visually appealing and more flavorful. Prepare them in bite-sized pieces.
Step 9
Now, all preparations are complete! Place the warmly cooked somen noodles in a bowl. Ladle a generous amount of the warm fish cake broth over the noodles. Finally, top with your desired prepared toppings (kimbap ingredients or other favorites) for a delicious bowl of Fish Cake Janchi-guksu. Enjoy your meal!
