Heartwarming Janchi Guksu: A Traditional Korean Noodle Soup
Warm and Comforting Janchi Guksu for Chilly Weather
This is a Janchi Guksu recipe, a favorite made often by my mother-in-law. Its delicious and clean flavor made it a dish I truly loved. Enjoy this heartwarming and satisfying noodle soup!
Main Ingredients
- Noodles (for 1 serving, somyeon is typical)
- Carrot (approx. 50g, thinly julienned)
- Purple Onion (1/2, thinly julienned)
- Zucchini (1/3, thinly julienned)
- Egg (1, for egg garnish)
- Shiitake Mushroom (1, thinly julienned)
- Fried Tofu Pouch (Aburaage, 3 sheets, cut into thick strips)
- Crown Daisy (a small amount, for garnish)
Broth
- Dried Anchovies (for broth, 5g)
- Dried Pollack Flakes (5g)
- Dried Kelp (approx. 10x10cm sheet)
- Salt (approx. 0.5 tsp, to taste)
- Fish Sauce or Soup Soy Sauce (1 Tbsp, for umami)
- Dried Anchovies (for broth, 5g)
- Dried Pollack Flakes (5g)
- Dried Kelp (approx. 10x10cm sheet)
- Salt (approx. 0.5 tsp, to taste)
- Fish Sauce or Soup Soy Sauce (1 Tbsp, for umami)
Cooking Instructions
Step 1
Let’s start by making the essential clear and flavorful broth for your Janchi Guksu. In a pot, combine 500ml of water with the dried kelp, dried anchovies, and dried pollack flakes. Adding the dried pollack flakes, in particular, will enrich the broth with a deep, savory flavor. Bring to a simmer over medium heat and cook for about 10-15 minutes, allowing the delicious essences of the ingredients to infuse into the broth.
Step 2
While the broth is simmering, prepare the egg garnish. Make a thin omelet from the egg and then slice it into fine strips. Thinly sliced egg garnish looks beautiful and is easy to eat when placed on top of the noodles.
Step 3
Now, let’s prepare the other toppings to make your Janchi Guksu vibrant and satisfying. Thinly julienne the purple onion, carrot, zucchini, and shiitake mushroom. Cut the fried tofu pouches into thick strips. Having everything prepped like this will make the cooking process much smoother.
Step 4
It’s time to stir-fry the vegetables to enhance their flavors. Lightly oil a pan. Stir-fry the carrot, purple onion, and zucchini separately, adding just a tiny pinch of salt to each. This helps maintain the distinct texture of each vegetable. For the shiitake mushrooms, sauté them with about 1/2 teaspoon of soy sauce and 1/2 teaspoon of cooking wine (mirin or sake) to bring out their natural aroma.
Step 5
Next, we’ll cook the noodles. Bring a generous pot of water to a rolling boil. Add the somyeon noodles and cook for about 3-4 minutes, or until al dente. Stir the noodles occasionally to prevent them from sticking together. Once cooked, immediately rinse them under cold running water to remove excess starch, then drain them thoroughly in a colander. This step ensures the noodles are springy and don’t become mushy.
Step 6
When the broth is actively boiling, remove and discard the kelp, anchovies, and pollack flakes, leaving you with a clear, delicious soup base. Add the prepared fried tofu strips and simmer briefly. Since you’ll be adding the noodles right away, avoid overcooking the tofu so it doesn’t become too soft. If you’re not serving immediately, the broth can cool down quickly, so aim to have everything ready just before serving for the best experience.
Step 7
Now, with all the components ready, let’s assemble your beautiful Janchi Guksu! Place the perfectly cooked noodles into a serving bowl. Artfully arrange the stir-fried vegetables, egg strips, and fried tofu over the noodles. Finally, ladle the hot, flavorful broth generously over everything. This completes your hearty and delicious Janchi Guksu, perfect for sharing with your loved ones. Garnishing with crown daisy adds a final touch of freshness and aroma.
