Simple Kimchi Noodles
Simple Kimchi Noodles
Effortlessly Delicious Kimchi Noodles: An Ultra-Simple Janchi-Guksu Recipe
This is a kimchi Janchi-guksu (Korean banquet noodles) that’s incredibly easy to make without precise measurements, just by tossing ingredients together. Even with just aged kimchi from your fridge, you can whip up a delightful meal in no time. The rich, warming broth combined with the tangy, slightly sweet kimchi makes it a perfect dish for any weather. Enjoy the comforting, festive taste of banquet noodles right in your own kitchen!
Main Ingredients- Noodles (Somyeon or Jungmyeon) – 1 serving
- Aged Kimchi – 1/2 cup
- Sugar – 1/2 tsp
- Sesame Oil – 1 Tbsp
- Furikake – 1 tsp
- Fine Gochugaru (Korean chili flakes) – a pinch
- Flaxseed Powder – 1 Tbsp
- Sesame Oil (for kimchi seasoning) – 1/2 Tbsp
Broth Ingredients- Water – 600ml
- Dried Anchovies (for broth) – 5-6
- Dried Kelp (Dashima) – 5x5cm piece
- Onion – 1/4
- Dried Pollack (head part) – 1
- Whole Peppercorns – 5-6
- Water – 600ml
- Dried Anchovies (for broth) – 5-6
- Dried Kelp (Dashima) – 5x5cm piece
- Onion – 1/4
- Dried Pollack (head part) – 1
- Whole Peppercorns – 5-6
Cooking Instructions
Step 1
The secret to a deep and rich broth! In a pot, combine 600ml of water with dried anchovies, kelp, a quartered onion, the dried pollack head, and whole peppercorns. Bring to a boil over medium heat and simmer for 15-20 minutes to create a concentrated broth. To avoid bitterness, remove the kelp after the water starts boiling for about 5 minutes. Strain the finished broth through a sieve for a clear soup.
Step 2
The magic to awaken the kimchi’s flavor! Gently shake out the excess filling from the aged kimchi, then lightly rinse it under running water to remove some saltiness (rinsing too much can reduce the sourness). Squeeze out any excess water and finely chop the kimchi. Place it in a bowl, add 1/2 tsp of sugar and 1/2 Tbsp of sesame oil, and mix well by hand. This seasoning will make the kimchi wonderfully tender and savory.
Step 3
Adding the sweetness of onions! Thinly slice a quarter of an onion into strips. Lightly oil a heated pan with sesame oil, add the sliced onions, and sauté over medium-low heat for 2-3 minutes until they become translucent. Be careful not to overcook, as this will lose their crispness.
Step 4
Ensuring the noodles have a perfect chewy texture! Add the noodles (somyeon or jungmyeon) to boiling water and cook for the time indicated on the package, or about 3-4 minutes. Immediately rinse the cooked noodles under cold water to remove excess starch, then drain them thoroughly in a sieve. This step prevents the noodles from becoming mushy and keeps them delightfully firm.
Step 5
The final step to bring all the components together! Pour 1-2 ladles of the warm broth into the serving bowl and gently swirl the cooked noodles in it to warm them up, then discard the broth. (This is just to warm the noodles.) Now, pour a generous amount of the prepared broth (about 300-400ml) into the bowl. Arrange the seasoned kimchi and sautéed onions attractively on top of the noodles. Finally, sprinkle a pinch of fine gochugaru and drizzle a little more sesame oil for enhanced aroma. For an extra boost of health and nutty flavor, generously top with flaxseed powder and furikake. Your delicious Kimchi Noodles are ready to be enjoyed!
