Heartwarming Janchi Guksu (Korean Noodle Soup)
A bowl of Janchi Guksu to melt away even the coldest heart
Winter is just around the corner, with temperatures expected to drop below freezing next week. Warm up your chilled body with a hearty bowl of steaming Janchi Guksu. This comforting noodle soup, made with a rich and savory broth, is perfect for combating the cold and warming you from the inside out. Enjoy a delightful culinary experience with its chewy noodles and fresh toppings.
Broth Base
- Dried anchovies for broth: 1 paper cup (approx. 50g)
- Dried saury (De-furi): 4-5 pieces (for deeper umami)
- Dried kelp: 4-5 pieces (approx. 5x5cm each)
- Radish: 1/4 medium (adds refreshing clarity to the broth)
- Onion: 1/2 medium (adds sweetness and depth)
- Leek: 1 stalk (use both white and green parts)
Seasoning & Toppings
- Cheongyang chili pepper: 1 (adjust for spiciness)
- Red chili pepper: 1 (for vibrant color)
- Leek: a small amount, finely chopped (for garnish)
- Minced garlic: 1/2 tablespoon
- Sugar: 1/4 teaspoon
- Soy sauce: 2/3 tablespoon
- Sesame seeds: a pinch
- Sesame oil: a drizzle
Noodles & Garnishes
- Thin wheat noodles (Somen): 1 serving (approx. 80-100g)
- Anchovy-kelp broth: 400-450ml
- Onion: 1/4 medium, thinly sliced
- Carrot: a small amount, thinly sliced
- Zucchini: a small amount, thinly sliced
- Egg: 1 (for garnish)
- Cheongyang chili pepper: 1 (adjust for spiciness)
- Red chili pepper: 1 (for vibrant color)
- Leek: a small amount, finely chopped (for garnish)
- Minced garlic: 1/2 tablespoon
- Sugar: 1/4 teaspoon
- Soy sauce: 2/3 tablespoon
- Sesame seeds: a pinch
- Sesame oil: a drizzle
Noodles & Garnishes
- Thin wheat noodles (Somen): 1 serving (approx. 80-100g)
- Anchovy-kelp broth: 400-450ml
- Onion: 1/4 medium, thinly sliced
- Carrot: a small amount, thinly sliced
- Zucchini: a small amount, thinly sliced
- Egg: 1 (for garnish)
Cooking Instructions
Step 1
Let’s start with a clear and refreshing broth! In a pot, add 1500ml of water, chopped radish, 1/2 onion, and 1 leek stalk. Bring to a boil over high heat and simmer for about 10 minutes to extract the vegetable essence. This step is crucial for a clear and refreshing broth. (Tip: The radish is ready when a chopstick can be easily inserted.)
Step 2
Remove the boiled vegetables. Replenish the water if it has significantly reduced. Now, add 1 paper cup of dried anchovies, 4-5 pieces of dried saury, and 4-5 pieces of dried kelp. Simmer over medium heat for 15 minutes to create a deep and savory anchovy-kelp broth. (Tip: To avoid a bitter taste, remove the kelp after about 5-10 minutes of simmering.)
Step 3
Once the broth ingredients are removed, you’ll have a clear, hot broth. Separately, thinly julienne the onion and carrot. These will be used as toppings.
Step 4
Julienne the zucchini similarly to the onion and carrot. Then, lightly beat the egg and cook it into a thin omelet in a lightly oiled pan. For an extra touch, you can separate the yolk and white to make two different colored omelets, then slice them into thin strips.
Step 5
The secret to perfectly cooked noodles! Bring a large pot of water to a rolling boil. Add the somen noodles. When the water boils up, add a splash of cold water. Repeat this process twice. On the third boil, turn off the heat and immediately rinse the noodles under cold running water to remove excess starch. Drain thoroughly.
Step 6
Prepare the warm broth. For one serving, heat 400-450ml of the prepared anchovy-kelp broth in a pot. Taste the broth and add 2/3 tablespoon of soy sauce. Adjust the seasoning with salt to your preference. (Tip: It’s best to start with less seasoning and add more as needed, rather than making it too salty from the start.)
Step 7
Add the pre-sliced onion, carrot, and zucchini to the hot broth and bring it to a simmer again. Once the vegetables are slightly tender, gently pour in the beaten egg in a circular motion. Turn off the heat as soon as the egg is cooked. (Tip: Overcooking the egg can make it dry and tough.)
Step 8
Carefully pour the hot broth over the drained noodles in a serving bowl. Artfully arrange the julienned vegetables and egg garnish on top. For an extra touch of flavor and aroma, sprinkle with finely chopped leek, sesame seeds, and a pinch of chili powder if desired. A few drops of sesame oil will complete this comforting and delicious bowl of Janchi Guksu. Enjoy your soul-warming meal!
