Heartwarming Janchi Guksu (Korean Banquet Noodles)
Craving Warm and Delicious Janchi Guksu? Make it at Home!
Enjoy the irresistible combination of savory anchovy broth, spicy stir-fried kimchi, and crunchy seasoned seaweed flakes. This Janchi Guksu is a guaranteed crowd-pleaser!
Noodle Cooking- 1L Water
- 1 tsp Salt
- 1 tsp Canola Oil
- 2 handfuls Somyeon (about 200g)
Toppings & Broth- 150g Stir-fried Kimchi
- 1 packet Seasoned Seaweed Flakes
- 150g Stir-fried Kimchi
- 1 packet Seasoned Seaweed Flakes
Cooking Instructions
Step 1
In a pot, combine 1 liter of water, 1 teaspoon of salt, and 1 teaspoon of canola oil. Bring to a boil over high heat. Adding canola oil helps prevent the noodles from sticking together and results in a more perfectly cooked noodle.
Step 2
Once the water is at a rolling boil, add 2 handfuls of somyeon (approximately 200g). Gently loosen the noodles with chopsticks to prevent them from clumping.
Step 3
When the noodles start to boil up, pour in about half a cup of cold water to calm the foam. Repeat this process twice. This technique is key to achieving wonderfully chewy and firm noodles.
Step 4
On the third boil, turn off the heat. Drain the cooked noodles and rinse them under cold water, gently massaging them with your hands. This removes excess starch, making the noodles smoother and cleaner tasting.
Step 5
Place the well-cooked noodles in a serving bowl. Ladle in the warm anchovy broth. Top with the stir-fried kimchi and seasoned seaweed flakes. Your delicious Janchi Guksu is ready! Feel free to add shredded egg omelet, julienned cucumber, or more seaweed flakes according to your preference.
