Simple and Delicious Janchi Guksu (Korean Banquet Noodles)
Easy Janchi Guksu Recipe at Home (Beginner-Friendly!)
Forget the idea that Janchi Guksu is too complicated! This recipe focuses on the rich broth, using just basic toppings (egg and seaweed) to achieve a deep and refreshing flavor. You can create a wonderful meal without complex sauces or a variety of toppings. Enjoy a warm and hearty noodle dish perfect for cool weather, made with a golden ratio of anchovy, shrimp, kelp, radish, and garlic broth.
Noodles and Topping Ingredients- 2 servings of somyeon (thin wheat noodles)
- 1 egg
- 2 handfuls of dried seaweed flakes (gim)
Broth Ingredients- 1 piece of radish (approx. 6cm)
- 6 dried anchovies for broth
- 5 cloves of garlic
- 1 handful of dried shrimp for broth
- 2 pieces of dried kelp
- 5 bowls of water (approx. 1.25L)
- 1 piece of radish (approx. 6cm)
- 6 dried anchovies for broth
- 5 cloves of garlic
- 1 handful of dried shrimp for broth
- 2 pieces of dried kelp
- 5 bowls of water (approx. 1.25L)
Cooking Instructions
Step 1
In a deep pot, add 5 bowls of water (approx. 1.25L). Then, add all the broth ingredients: 1 piece of radish, 6 dried anchovies for broth, 1 handful of dried shrimp, 2 pieces of kelp, and 5 cloves of garlic. Bring to a boil over high heat. Once boiling, remove the kelp after 5 minutes, and continue to simmer over medium heat for about 15-20 minutes until the radish is tender, creating a deep and refreshing broth.
Step 2
Once the broth is ready, add 2 Tbsp of soup soy sauce and 1 Tbsp of anchovy sauce to enhance the savory flavor. This seasoning provides a delicious broth taste without needing a separate sauce.
Step 3
Taste the broth and adjust the seasoning with salt as needed. It’s important to season it slightly saltier than you think you’ll need, as the noodles and toppings will dilute the flavor. Add salt little by little while tasting.
Step 4
In another pot, boil 2 servings of somyeon noodles in plenty of water. Gently stir the noodles with chopsticks to prevent them from sticking. When the noodles float to the surface, add about a cup of cold water and bring it back to a boil. Repeat this process 2-3 times for chewier noodles. Once the noodles are cooked to your liking, drain them in a colander. Rinse them thoroughly under cold running water, rubbing gently to remove excess starch. This step makes the noodles firm and springy. Drain any excess water and place them in serving bowls.
Step 5
Crack 1 egg into a bowl and beat it well with a fork or whisk until the yolk and white are fully combined.
Step 6
Lightly grease a heated pan with cooking oil. Pour the beaten egg thinly and spread it evenly. Cook over low heat, being careful not to burn the egg. Cook both sides until golden brown.
Step 7
Once the egg crepe is cooked, let it cool slightly, then roll it up tightly. Slice the rolled egg into bite-sized pieces to create beautiful egg garnishes. Arrange the sliced egg garnishes attractively on top of the somyeon noodles.
Step 8
Pour the warm broth generously over the somyeon noodles. Finally, sprinkle 2 handfuls of dried seaweed flakes on top for a beautiful finish. Your simple yet delicious Janchi Guksu is ready! Enjoy your meal!
