Heartwarming Janchi Guksu (Korean Banquet Noodles)
Heartwarming Janchi Guksu (Korean Banquet Noodles)
A Richly Topped Banquet Noodle Soup with a Healthy Broth
Inspired by the health benefits of onion peel tea, I’ve created a nourishing broth by adding plenty of onion peels while simmering my anchovy broth. This warm, hearty Janchi Guksu, made with this wholesome broth, is a delightful meal to share with family. The deep, refreshing soup combined with a variety of colorful toppings makes for a satisfying and comforting dining experience.
Main Ingredients- Noodles (Somen)
- Pickled Radish (Danmuji)
- Egg Crepe (Gyeran Jidan)
- Carrot
- Cucumber
- Fish Cake (Eomuk)
- Ham
- Green Onion
Healthy Vegetable Broth- 6 Anchovies (for broth)
- Onion Peels (thoroughly washed)
- 1/2 Onion
- Green Onion Roots
- Dried Kelp (5x5cm)
- 2 Dried Shiitake Mushrooms
- 1/2 tsp Minced Garlic
- 6 Anchovies (for broth)
- Onion Peels (thoroughly washed)
- 1/2 Onion
- Green Onion Roots
- Dried Kelp (5x5cm)
- 2 Dried Shiitake Mushrooms
- 1/2 tsp Minced Garlic
Cooking Instructions
Step 1
In a pot, add about 1.5 liters of water. Generously add the thoroughly washed onion peels, half an onion, green onion roots, dried kelp, and dried shiitake mushrooms. Also, add 6 anchovies for broth and 1/2 teaspoon of minced garlic. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 15-20 minutes to extract the deep, rich flavors and nutrients from the ingredients, creating a hearty broth.
Step 2
Strain the well-simmered broth through a sieve into another pot to obtain a clear soup. Cook the noodles in boiling water for 3-4 minutes, then rinse them under cold water and drain thoroughly. Place the cooked noodles into serving bowls. Prepare the toppings: julienne the pickled radish, make egg crepes by whisking and frying eggs, then julienne them. Julienne the carrots and cucumbers and lightly sauté them or use them raw. Slice the fish cake and ham into bite-sized pieces and blanch them in boiling water. Finely shred the rehydrated shiitake mushrooms and kelp that were in the broth. Finely chop the green onion.
Step 3
Arrange the prepared colorful toppings (pickled radish, egg crepe strips, carrots, cucumbers, fish cake, ham, shredded shiitake mushrooms, shredded kelp, and chopped green onion) attractively over the noodles in each bowl. Gently warm the strained broth separately.
Step 4
Pour the hot, warmed broth over the toppings and noodles. Enjoy your delicious Janchi Guksu, a comforting dish with a wholesome broth and abundant toppings! This satisfying bowl of noodles will leave you feeling nourished and revitalized.
