Traditional Janchi-guksu: A Warm Bowl of Anchovy Broth Noodles
Traditional Janchi-guksu: A Warm Bowl of Anchovy Broth Noodles
Savor the rich flavor of Janchi-guksu, served in a warm, savory anchovy broth with generous toppings.
Enjoy a comforting bowl of Janchi-guksu, made with a deeply flavorful and rich anchovy broth that perfectly complements the tender noodles.
Main Ingredients- Thin wheat noodles (Somen) (portion size: approx. the size of a 500-won coin)
- 1 Zucchini (julienned)
- 1 sheet Kombu (dried kelp) (10cm x 10cm)
- A handful of dried anchovies (including larger dried anchovies, ‘dipo’ri)
Cooking Instructions
Step 1
To create a deep and refreshing anchovy broth, start by bringing 2 liters of water to a boil in a pot. Once it simmers, add the kombu sheet and remove it immediately as the water begins to boil. Then, add the dried anchovies (including dipori), scallion root, and dried shrimp. Simmer gently over medium-low heat for about 30 minutes to extract the rich flavor and umami from the ingredients. Once the broth is ready, strain it through a fine-mesh sieve to remove all solids, resulting in a clear, flavorful broth. (Tip: Removing the intestines from the anchovies before simmering can yield a cleaner taste.)
Step 2
Thoroughly wash the zucchini, trim off the ends, and julienne it into approximately 0.5cm thick strips. Aim for uniform cuts for an appealing presentation.
Step 3
Bring the prepared anchovy broth to a boil again. Add the julienned zucchini and cook briefly until it’s slightly tender. It’s important to cook it just enough so it retains a slight crispness, rather than becoming mushy. (Tip: Using a ladle to skim and cook the zucchini can ensure more even cooking.)
Step 4
Once the zucchini is tender-crisp, carefully remove it from the broth using a colander or a slotted spoon. Be mindful not to overcook it, as it can easily become too soft.
Step 5
To the removed zucchini, add 1/2 teaspoon of soy sauce and 1/4 teaspoon of sesame oil. Gently toss to combine. The seasoning should be light, enhancing the zucchini’s natural flavor without overpowering it.
Step 6
Now, it’s time to cook the noodles. Fill a large pot with plenty of water and bring it to a rolling boil. Gently spread the portion of somen noodles (about the size of a 500-won coin per serving) into the boiling water, ensuring they don’t clump together. Stir them with chopsticks as they cook. When the noodles rise to the surface and the water boils up twice, add about 1 cup of cold water and bring it back to a boil. Repeat this process of adding cold water and boiling 1-2 more times. This technique helps to achieve perfectly chewy and springy noodles.
Step 7
Immediately after the noodles are cooked, rinse them under cold running water to stop the cooking process and cool them down. Gently rub the noodles with your hands while rinsing. This action effectively washes away any excess starch or flour, resulting in clearer noodles and a chewier texture. Continue rinsing until the water runs clear. This step is crucial for achieving that delightful ‘chew’.
Step 8
Gather handfuls of the rinsed noodles and place them in a colander. Gently shake the colander to drain out as much water as possible. Ensuring the noodles are well-drained prevents them from becoming soggy.
Step 9
The drained noodles should now appear plump and resilient, with a glistening texture, confirming they are ready to be served without becoming mushy.
Step 10
Arrange the cooked noodles in a serving bowl. Top with the seasoned zucchini, kimchi, chives, or any other desired garnishes. Pour a generous amount of the warm anchovy broth over the noodles and toppings. Your delicious and comforting bowl of Janchi-guksu is now ready to be enjoyed!
