Heartwarming Anchovy Broth Noodles (Janchi Guksu)
My Soul Food: The Ultimate Janchi Guksu Recipe
Hello neighbors, how is the weather where you are? Where I live, the temperature fluctuates between above and below freezing, and it seems like it’s going to snow, but then it turns into winter rain. On days like this, watching the rain fall outside while enjoying a piping hot bowl of Janchi Guksu is pure healing. With a rich, savory anchovy broth, toppings of your choice, and perfectly chewy noodles, a single bite and a spoonful of the deep broth can make all your worldly worries disappear!
Anchovy Broth Ingredients- 1L water
- 5 dried anchovies for broth
- 2 dried shiitake mushrooms
- 4 pieces of green onion roots
- 1/3 radish
- 1 sheet of dried kelp (10x10cm)
- 1 Tbsp minced garlic
- 1/2 tsp grated ginger
- 1 onion
- 1 tsp black pepper
- 3 spicy green chilies
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce
- 1/2 Tbsp salt
Toppings- Shrimp (optional)
- Eggs (for garnish)
- Green onions (chopped)
- Roasted seaweed (crumbled)
- Pickled radish (julienned)
Noodle Ingredients- 2 servings somen noodles
- Shrimp (optional)
- Eggs (for garnish)
- Green onions (chopped)
- Roasted seaweed (crumbled)
- Pickled radish (julienned)
Noodle Ingredients- 2 servings somen noodles
Cooking Instructions
Step 1
Let’s start by making the deep and refreshing anchovy broth that is the heart of Janchi Guksu. In a pot, combine 1 liter of water, 5 dried anchovies (with innards removed), 2 dried shiitake mushrooms (soaked in water), 4 clean green onion roots, 1/3 radish cut into large pieces, 1 sheet of dried kelp, 1 tablespoon of minced garlic, 1/2 teaspoon of grated ginger, 1 onion (peeled and cut into large pieces), 1 teaspoon of black pepper, and 3 spicy green chilies (seeds removed and cut large). Adding spicy green chilies makes the broth clean and mildly spicy, cutting through any richness.
Step 2
Now, bring the pot to a boil over high heat with the lid off. Once boiling, let it simmer for 10 minutes to extract the flavors of the ingredients. Then, reduce the heat to medium and simmer for another 10 minutes to deepen the broth’s taste. After simmering, remove the kelp, radish, shiitake mushrooms, green onion roots, onion, and chilies. To the clear broth, add 1 tablespoon of fish sauce and 1 tablespoon of soy sauce for a rich umami flavor. Adjust the seasoning with salt to your preference. While the broth is simmering, preparing the toppings will save you time.
Step 3
Chewy and springy noodles are the soul of Janchi Guksu! In a large pot, bring plenty of water to a rolling boil over high heat. Add 1/2 tablespoon of salt, then carefully add the somen noodles. Gently loosen the noodles with chopsticks to prevent them from clumping. When the noodles rise to the surface as they boil, pour in 1/2 cup of cold water to stop the boiling. Repeat this process of adding cold water 2 to 3 times. This step ensures the noodles cook up perfectly chewy and elastic. Once the noodles are cooked to your liking, drain them and quickly rinse under cold running water until all the foam is gone. This removes excess starch, resulting in wonderfully springy noodles.
Step 4
Arrange the perfectly cooked, springy noodles in your serving bowl. Then, ladle in the hot, freshly made anchovy broth generously, ensuring the noodles are well-covered. Your delicious Janchi Guksu is almost ready!
Step 5
Finally, it’s time to add the beautiful toppings. Thinly slice the shiitake mushrooms that were used for the broth. Prepare your chosen toppings: pre-cooked shrimp (optional), a finely pan-fried egg garnish (separated yolk and white), julienned pickled radish for a crisp bite, and finely chopped green onions. Crumble some roasted seaweed over the top for an extra layer of flavor and aroma. Behold, your incredibly delicious soul food, Janchi Guksu, is complete! Enjoy this comforting bowl of noodles.
