Heartwarming Janchi Guksu (Feast Noodles)
Heartwarming Janchi Guksu (Feast Noodles)
How to Make Janchi Guksu: Featuring Chef Baek Jong-won’s Sauce and Zucchini Topping
As the weather warms up, a refreshing bowl of noodles feels more appealing than a heavy meal. Today, I’ll show you how to make Janchi Guksu! This recipe features a simple yet delicious preparation with a savory anchovy broth, shiitake mushrooms, onions, and a delightful zucchini topping. We’ll also be using Chef Baek Jong-won’s versatile sauce recipe, where soy sauce is used sparingly, allowing the natural moisture from the vegetables to create a wonderfully balanced flavor. Let’s get started!
Noodles and Broth Ingredients- Somen or Medium Noodles, 200g
- Anchovy Broth, 900ml (or 2 coin-shaped broth cubes)
- Dried Shiitake Mushrooms, 6g
- Onion, 1
- Fish Sauce or Soy Sauce for Broth, 1 Tbsp
- Sesame Seeds, a pinch
Sweet and Savory Zucchini Topping- Zucchini, 1
- Canola Oil, a little
- Minced Garlic, 1/2 Tbsp
- Saeu-jeot (Salted Shrimp), 1/2 Tbsp
- Mirin (Rice Wine), 1 Tbsp
Baek Jong-won’s All-Purpose Sauce (for 4-6 servings)- Green Onion, 1 stalk
- Cheongyang Peppers, 3
- Gochugaru (Korean Chili Flakes), 1 Tbsp
- Soy Sauce, enough to lightly cover vegetables (approx. 4 Tbsp)
- Sugar, 1/3 Tbsp
- Minced Garlic, 1 Tbsp
- Sesame Oil, 2 Tbsp
- Zucchini, 1
- Canola Oil, a little
- Minced Garlic, 1/2 Tbsp
- Saeu-jeot (Salted Shrimp), 1/2 Tbsp
- Mirin (Rice Wine), 1 Tbsp
Baek Jong-won’s All-Purpose Sauce (for 4-6 servings)- Green Onion, 1 stalk
- Cheongyang Peppers, 3
- Gochugaru (Korean Chili Flakes), 1 Tbsp
- Soy Sauce, enough to lightly cover vegetables (approx. 4 Tbsp)
- Sugar, 1/3 Tbsp
- Minced Garlic, 1 Tbsp
- Sesame Oil, 2 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the zucchini topping, which adds a wonderful texture and flavor to the Janchi Guksu. Wash one zucchini thoroughly and pat it dry. Slice it diagonally and then julienne it. I prefer mine slightly thicker for a nice bite, but feel free to adjust the thickness to your preference.
Step 2
Heat a little canola oil in a pan over low heat. Add 1/2 Tbsp of minced garlic and gently sauté until fragrant and lightly golden brown. Be careful not to burn the garlic.
Step 3
Once the garlic oil is ready, add the julienned zucchini to the pan. Stir well to coat the zucchini evenly with the fragrant garlic oil.
Step 4
Add 1/2 Tbsp of saeu-jeot (salted shrimp) and 1 Tbsp of mirin (rice wine). Continue to stir-fry until the zucchini is tender but still holds its shape. We want it cooked through but not mushy, so turn off the heat while it’s still slightly crisp.
Step 5
Transfer the cooked zucchini to a separate bowl to cool down slightly, as the residual heat will continue to cook it. These stir-fried zucchini are so delicious, you might find yourself snacking on them as you prepare the rest of the dish!
Step 6
Now, let’s prepare the broth. Pour 900ml of anchovy broth into a pot. If you’re using coin-shaped broth cubes, dissolve 2 cubes in 900ml of boiling water. Add 6g of dried shiitake mushrooms to the broth for extra depth of flavor.
Step 7
Bring the broth to a rolling boil.
Step 8
Once boiling, add the julienned onion and 1 Tbsp of fish sauce or soy sauce for the broth. This combination creates a clear, refreshing, and deeply flavorful soup base.
Step 9
Next, we’ll make the all-purpose sauce, following Chef Baek Jong-won’s recipe. In a bowl, combine 1 stalk of finely chopped green onion, 3 chopped Cheongyang peppers, 1 Tbsp gochugaru (Korean chili flakes), about 4 Tbsp soy sauce (just enough to lightly cover the vegetables), 1/3 Tbsp sugar, 1 Tbsp minced garlic, and 2 Tbsp sesame oil. Mix everything together well. The key to this sauce is to use just enough soy sauce so that the vegetables release their moisture, which softens the saltiness and enhances the overall flavor.
Step 10
Now it’s time to cook the noodles. Bring a large pot of water to a boil. Add a pinch of salt to the boiling water; this seasons the noodles as they cook, making them more flavorful.
Step 11
Add the somen noodles to the boiling water and cook according to the package instructions. Gently stir the noodles occasionally to prevent them from sticking together.
Step 12
Once cooked, drain the noodles and rinse them thoroughly under cold running water to remove excess starch. Squeeze out as much water as possible before placing them in a serving bowl.
Step 13
Finally, ladle the hot, prepared broth over the noodles in the bowl. Garnish generously with the stir-fried zucchini topping. Serve immediately, and for an extra burst of flavor, add a spoonful of the all-purpose sauce to your liking. Enjoy your delicious homemade Janchi Guksu!
