Heartwarming Janchi-guksu (Banquet Noodles) for the Whole Family
On a cold winter day, warm up with a hearty bowl of Janchi-guksu!
This Janchi-guksu recipe features a rich, savory anchovy broth with perfectly chewy noodles. It’s a comforting and generous meal that the whole family can enjoy together. It’s surprisingly easy to make, ensuring you always have a satisfying meal ready. Follow this recipe to create a delicious bowl of Janchi-guksu that will chase away the winter chill.
Main Ingredients
- Noodles (Somen) for 2 servings
- 1 Scallion or Green Onion
- 2 Eggs
- Well-fermented Kimchi (ripe kimchi)
- Soy Sauce
- Gochugaru (Korean chili flakes)
- Fish Sauce (Anchovy)
Anchovy Broth Ingredients
- 2 Liters of Water
- 10 Dried Anchovies for broth
- 2 Dried Shiitake Mushrooms
- 2 White parts of Green Onions
- 1 sheet of Dried Kelp (10x10cm size)
- 2 Liters of Water
- 10 Dried Anchovies for broth
- 2 Dried Shiitake Mushrooms
- 2 White parts of Green Onions
- 1 sheet of Dried Kelp (10x10cm size)
Cooking Instructions
Step 1
First, let’s prepare the anchovy broth, the heart of delicious Janchi-guksu. In a pot, combine 2 liters of water, 10 dried anchovies, 2 dried shiitake mushrooms, 2 washed white parts of green onions, and 1 sheet of dried kelp (about 10x10cm). Bring to a boil over high heat. Once boiling, immediately remove the kelp. Reduce the heat to medium-low and simmer for another 20 minutes. After 20 minutes, turn off the heat, cover the pot, and let it steep for 20 minutes to allow the flavors to fully infuse. (Tip: Boiling anchovies for more than 20 minutes can make the broth bitter, so be mindful of the time!)
Step 2
To cook the noodles to chewy perfection, bring a large pot of water to a rolling boil. Once boiling, add 1 tablespoon of salt and the noodles for 2 servings. Stir immediately to prevent sticking. When the water comes back to a boil, add 1 cup of cold water. When it boils again, add another cup of cold water, and repeat this process one more time (adding cold water a total of three times). Once the noodles are cooked to your liking, turn off the heat. Immediately rinse the noodles under cold running water to remove excess starch. Finally, drain them thoroughly in a colander.
Step 3
Place the cooked noodles attractively into your serving bowls. Then, ladle the warm, clear anchovy broth over the noodles. Ensure there’s enough broth to generously cover the noodles for the best flavor.
Step 4
Now, let’s prepare the toppings that add color and flavor to your Janchi-guksu! Prepare your chosen toppings to be placed on top of the noodles: seasoned, finely chopped ripe kimchi; a mixture of soy sauce and gochugaru for seasoning; shiitake mushrooms from the broth (sliced for easy eating); thinly sliced egg omelet; and chopped scallions or green onions.
Step 5
The true taste of Janchi-guksu is determined by its toppings! These toppings are crucial for adding richness and a variety of flavors to the dish. Arrange your prepared toppings according to your preference.
Step 6
Generously pile the colorful and assorted toppings onto the noodles. The vibrant toppings will make your Janchi-guksu look even more appealing. Aim for a beautiful arrangement of kimchi, egg, mushrooms, and green onions.
Step 7
Finally, adjust the seasoning to your taste. In addition to the basic soy sauce seasoning, a small splash of fish sauce can enhance the umami, leading to a richer and more complex flavor. Since fish sauce is potent, taste as you add it to achieve the perfect balance.
Step 8
And there you have it – a bowl of Janchi-guksu, complete with warm anchovy broth, chewy noodles, and a beautiful array of toppings! Each bite, combining noodles and toppings, offers a rich flavor and warmth that will make you forget the cold winter. Enjoy your delicious meal!
