Seaweed Noodle Janchi-guksu (Feast Noodles)
Seaweed Noodle Janchi-guksu (Feast Noodles)
Chewy and Refreshing Diet-Friendly Janchi-guksu with Seaweed Noodles #DietRecipe
On a rainy day, a warm, comforting bowl of soup is exactly what we crave! Are you hesitant to enjoy traditional somyeon (thin wheat noodles) due to its high calorie count (340kcal per 100g) while on a diet? Worry not! Swap out the somyeon for seaweed noodles (dasima myeon), which contain a mere 10kcal per 100g, and create a delicious Janchi-guksu. The delightfully chewy texture of the noodles is superb, and you can enjoy it generously without feeling guilty. Plus, it can be helpful for relieving constipation often associated with dieting.
Main Ingredients- Seaweed noodles (Dasima myeon) 2 packs
- Egg 1
- Carrot 1/5 of a medium carrot
- Zucchini 1/5 of a medium zucchini
- King oyster mushroom 1/2
- Cooking oil, a little
- Salt, a pinch
Broth Ingredients- Dried anchovies for broth 2 handfuls (approx. 25 anchovies)
- Moo (Korean radish) 100g (a chunk)
- Onion 1/4
- White part of 1 leek
- Dried shiitake mushroom 1
- Kelp 2 pieces (approx. 3×4 cm)
- Garlic cloves 5
- Water 1.5 liters
- Salt 1/2 Tbsp (for broth seasoning)
- Black pepper, a little
Seasoning Sauce Ingredients- Soup soy sauce (Guk-ganjang) 1 Tbsp
- Regular soy sauce (Jin-ganjang) 2 Tbsp
- Green onion 1/3 (finely chopped)
- Chili pepper 1/2 (seeds removed and finely chopped)
- Minced garlic 1/2 Tbsp
- Plum extract (Maesil-cheong) 1 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp
- Gochugaru (Korean chili powder) 1 Tbsp
- Dried anchovies for broth 2 handfuls (approx. 25 anchovies)
- Moo (Korean radish) 100g (a chunk)
- Onion 1/4
- White part of 1 leek
- Dried shiitake mushroom 1
- Kelp 2 pieces (approx. 3×4 cm)
- Garlic cloves 5
- Water 1.5 liters
- Salt 1/2 Tbsp (for broth seasoning)
- Black pepper, a little
Seasoning Sauce Ingredients- Soup soy sauce (Guk-ganjang) 1 Tbsp
- Regular soy sauce (Jin-ganjang) 2 Tbsp
- Green onion 1/3 (finely chopped)
- Chili pepper 1/2 (seeds removed and finely chopped)
- Minced garlic 1/2 Tbsp
- Plum extract (Maesil-cheong) 1 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp
- Gochugaru (Korean chili powder) 1 Tbsp
Cooking Instructions
Step 1
First, prepare the anchovies for the broth. In a dry pan, lightly toast 2 handfuls (about 25 anchovies) of dried anchovies to remove any fishy smell. Once they become fragrant, add 1.5 liters of water and the other broth ingredients.
Step 2
Cut the moo (Korean radish) into thick, bite-sized pieces. Thinly slice the onion. Cut the white part of the leek in half lengthwise. Add the dried shiitake mushroom, 2 pieces of kelp, and 5 garlic cloves to the pot. Once the broth comes to a boil, skim off any foam that rises to the surface. Reduce the heat to medium-low, remove the lid, and simmer for about 20 minutes to create a rich broth.
Step 3
Julienne the carrot thinly. Sprinkle a pinch of salt over the julienned carrots and let them sit for about 10 minutes to draw out some moisture.
Step 4
Similarly, julienne the zucchini. Sprinkle a pinch of salt over the julienned zucchini and let them sit for about 10 minutes.
Step 5
Finely chop the green onion and chili pepper for the garnish. Chop the green onion finely, and finely mince the chili pepper after removing the seeds.
Step 6
Julienne the king oyster mushroom. Heat a little cooking oil in a pan, add the julienned mushrooms, and sauté with a pinch of salt until lightly browned and fragrant. This enhances the mushroom’s flavor.
Step 7
Gently sauté the julienned carrots and zucchini in a lightly oiled pan after squeezing out any excess moisture from when they were salted. For the egg, separate the yolk and white. Cook them thinly as egg omelets (jidan), then julienne them finely. (Optional: Instead of making jidan, you can also whisk the separated egg into the simmering broth to cook.)
Step 8
In a small bowl, combine all the seasoning sauce ingredients: 1 Tbsp soup soy sauce, 2 Tbsp regular soy sauce, chopped green onion, chopped chili pepper, minced garlic, plum extract, sesame oil, toasted sesame seeds, and gochugaru. Mix well to create the seasoning sauce.
Step 9
Strain the broth through a sieve, discarding the solids to get a clear broth. Season the clear broth with 1/2 Tbsp salt and a little black pepper.
Step 10
Seaweed noodles (dasima myeon) do not require boiling. Simply rinse them under cold water to remove any impurities, then drain them thoroughly in a colander.
Step 11
In a large, deep bowl, place a generous portion of the prepared seaweed noodles. Artfully arrange the sautéed carrots, zucchini, king oyster mushrooms, and julienned egg omelet on top as toppings. Ladle enough warm broth to cover the noodles. Just before serving, drizzle the prepared seasoning sauce over the noodles according to your preference, and enjoy your delicious Seaweed Noodle Janchi-guksu!
