Refreshing Radish Kimchi Janchi Guksu (Noodle Soup)
#JanchiGuksu #HowToMakeRadishKimchiJanchiGuksu #NoodleSoupToppedWithRadishKimchi, NotMixed
This Janchi Guksu features a refreshingly rich broth, made with natural seasonings, crab, leek roots, shrimp heads and shells, and dried shiitake mushroom stems. We’ve added zucchini and onions to the broth for a touch of sweetness. The soup is then generously topped with a vibrant mix of seasoned radish kimchi and cucumber, creating a delightful balance of flavors and textures.
Ingredients
- 2 cups well-fermented young radish kimchi (Yeolmu Kimchi)
- 700ml refreshing seafood broth (made with natural seasonings, crab, leek roots, shrimp heads/shells, and shiitake mushroom stems)
- 1/4 zucchini
- 1/3 onion
- 2 Tbsp soy sauce for soup (Gukganjang)
- 1 tsp minced garlic
- 1 Tbsp chopped green onion
- 1 Tbsp rice wine (Cheongju) or cooking wine
- 1 tsp black pepper
- 1/3 cucumber
- A pinch of toasted sesame seeds
- 2 servings somen noodles
Cooking Instructions
Step 1
First, let’s prepare the rich and refreshing broth. For Janchi Guksu, the broth and how you cook the noodles are the most crucial elements. This broth is simmered for a long time with natural ingredients to achieve a deep flavor.
Step 2
Before cooking the noodles, we’ll season the broth. Add the minced garlic and chopped green onion, and season with soy sauce for soup (Gukganjang). Taste the broth after adding Gukganjang, and if it’s not salty enough, adjust with salt. Add a little black pepper to enhance the aroma. Lastly, add 1 tablespoon of rice wine (or cooking wine) to eliminate any fishy smell from the broth.
Step 3
Thinly slice the zucchini and onion into strips. Add the sliced zucchini and onion to the boiling broth and let it simmer vigorously over high heat. Skim off any foam that rises to the surface; this ensures a clear and clean broth.
Step 4
Once you add the soy sauce for soup, the broth will become even richer in color. And just like that, your delicious Janchi Guksu broth is complete.
Step 5
Now, let’s prepare the radish kimchi that will be used as a topping. Well-fermented radish kimchi will add a wonderful crisp texture and tangy flavor, elevating your Janchi Guksu.
Step 6
Wash and thinly slice the cucumber into strips. We’ll be mixing it with the radish kimchi, so slice it nicely for presentation.
Step 7
In a bowl, gently combine the prepared radish kimchi and the cucumber strips. Since the radish kimchi is already well-seasoned, there’s no need for extra seasoning; just toss them lightly. This will make a delicious topping.
Step 8
Cook the somen noodles in plenty of boiling water. Once the water is boiling, add about 1 teaspoon of salt. Use chopsticks to stir the noodles quickly and continuously as they cook, preventing them from clumping together. When the noodles start to boil up with foam, add half a cup of cold water. Stir again, then add the remaining half cup of cold water. Stir well, and once the noodles are cooked to your liking, immediately rinse them thoroughly in cold water. Rubbing them gently with your hands or chopsticks while rinsing helps remove excess starch, resulting in a cleaner texture.
Step 9
Place the cooked somen noodles neatly into a serving bowl. Ladle a generous amount of the warm Janchi Guksu broth over the noodles. Don’t forget to add plenty of the zucchini and onion slices as toppings.
Step 10
Finally, arrange the seasoned radish kimchi and cucumber mixture beautifully on top of the Janchi Guksu. This topping not only adds a refreshing and crunchy element but also introduces another layer of delightful flavor.
Step 11
Finish with a sprinkle of toasted sesame seeds for a perfect touch. Your refreshing and delicious Radish Kimchi Janchi Guksu is now ready to be enjoyed!
