Spicy and Warm Odeng Janchi Guksu (Fish Cake Noodle Soup)
Spicy and Warm Odeng Janchi Guksu (Fish Cake Noodle Soup)
How to Make Odeng Janchi Guksu: A Heartwarming Broth Dish with Fish Cakes
Hello! This is Won’s Michelin Guide. Today’s recipe is! Odeng Janchi Guksu, a delicious noodle soup with a warm broth. The weather has turned cold, how about some comforting soup?
Broth Ingredients- Dried anchovy and kelp pack 1
- 1/2 Onion
- A little bit of radish (approx. 50g)
- 1 Chili pepper (e.g., Cheongyang or red chili)
- 2 Shiitake mushrooms
- A little bit of carrot (approx. 30g)
- A little bit of fish cake (e.g., 1-2 sheets of square fish cake)
- 1 Green onion (white part)
Broth Seasoning- 1 Tbsp Cooking wine (Mirin)
- 2 Tbsp Soup soy sauce
- 2 Tbsp Gochugaru (Korean chili powder)
- 1/2 Tbsp Minced garlic (optional)
- Salt to taste
- 1 Tbsp Cooking wine (Mirin)
- 2 Tbsp Soup soy sauce
- 2 Tbsp Gochugaru (Korean chili powder)
- 1/2 Tbsp Minced garlic (optional)
- Salt to taste
Cooking Instructions
Step 1
First, we’ll make the broth, the star of this delicious Janchi Guksu! In a pot, add 1.5 liters of water and the anchovy and kelp pack. Simmer for 10 minutes to extract the broth. While the broth is simmering, let’s prepare the vegetables.
Step 2
Thinly slice half an onion. This will add sweetness and a refreshing taste to the broth.
Step 3
Slice about 50g of radish thinly into half-moon shapes. This will enhance the refreshing flavor of the soup.
Step 4
Slice one chili pepper diagonally. If you like a spicier kick, you can leave the seeds in.
Step 5
Slice two shiitake mushrooms into bite-sized pieces. The earthy flavor of the mushrooms will deepen the broth’s taste.
Step 6
Julienne about 30g of carrot. This adds a vibrant color, making the dish more appealing.
Step 7
Cut the square fish cake into pieces about 1.5 cm wide. I used two sheets, but you can adjust the amount to your liking. Fish cake is an important ingredient for adding umami to the broth.
Step 8
Slice the white part of one green onion diagonally. Adding this to the broth while it simmers will impart a refreshing flavor and aroma.
Step 9
Once the broth has simmered, remove the anchovy and kelp pack. Add the sliced onion, radish, and the white part of the green onion to the pot. Continue to boil for about 10 minutes to allow the vegetables to release their sweetness and refreshing flavors into the broth.
Step 10
After the vegetables have cooked, stir in 1 Tbsp of cooking wine (Mirin), 2 Tbsp of soup soy sauce, and 2 Tbsp of gochugaru. You can also add 1/2 Tbsp of minced garlic at this point. Adjust the seasoning with salt if needed. Tasting and adjusting the saltiness is key.
Step 11
Add the julienned carrots, sliced fish cake, shiitake mushrooms, and the prepared chili peppers. Boil for another 5 minutes until the ingredients are tender. The fish cakes will become soft, and the vegetables will infuse the broth with their flavors.
Step 12
Now, let’s make the delicious seasoning paste. In a bowl, combine 1 Tbsp gochugaru, 1 Tbsp minced green onion, 1/2 chopped Cheongyang chili pepper, 1 Tbsp minced garlic, 3 Tbsp soy sauce, 1 Tbsp sesame oil, 1 Tbsp sesame seeds, and 1 Tbsp water. Mix well to create a spicy and flavorful paste.
Step 13
Bring a large pot of water to a boil for the somen noodles. Cook according to the package directions. I cooked mine for about 3 minutes and 30 seconds. If you’re in a hurry, you can add the somen directly to the broth and cook it there, but boiling it separately and rinsing with cold water makes the noodles chewier and more resilient. Drain the cooked noodles thoroughly.
Step 14
In a warm serving bowl, place the cooked somen noodles. Ladle the hot Odeng Janchi Guksu broth and toppings generously over the noodles. Finally, add a spoonful of the prepared seasoning paste, and garnish with chopped green onions, chili peppers, and optionally, bean sprouts or kimchi. Your spicy and delicious Odeng Janchi Guksu is now ready to be enjoyed with its comforting hot broth!
