Authentic Janchi Guksu with a Clean Broth
Recipe for a Simple Janchi Guksu Made with a Deep and Refreshing Broth
This is a home-style Janchi Guksu (Korean noodle soup) characterized by its clear and refreshing broth. It’s easy to make and makes for a wonderful meal even without many ingredients. Enjoy the varied textures and flavors with toppings of stir-fried zucchini, kimchi, and thinly sliced egg omelet.
Noodle Ingredients- 2 leaves of thoroughly washed and chopped napa cabbage kimchi
- A small amount of zucchini (about 1/3, thinly julienned)
- 1 egg
- 2/3 handful of somyeon (thin wheat noodles, serves 1)
- 1 stock pack (containing anchovies, kelp, etc.)
Seasoning Sauce- 2 Tbsp soy sauce
- 1/2 Tbsp chopped green onion
- 1 tsp minced garlic
- A pinch of gochugaru (Korean chili flakes)
- A pinch of black pepper
- Sesame seeds
- A little sesame oil
Zucchini Seasoning- A pinch of salt
Broth Seasoning- 1 Tbsp soup soy sauce (or to taste)
- 2 Tbsp soy sauce
- 1/2 Tbsp chopped green onion
- 1 tsp minced garlic
- A pinch of gochugaru (Korean chili flakes)
- A pinch of black pepper
- Sesame seeds
- A little sesame oil
Zucchini Seasoning- A pinch of salt
Broth Seasoning- 1 Tbsp soup soy sauce (or to taste)
- 1 Tbsp soup soy sauce (or to taste)
Cooking Instructions
Step 1
First, fill a pot with plenty of water and add the stock pack to boil vigorously, creating an anchovy and kelp broth. For a rich flavor, it’s best to simmer for over 10 minutes.
Step 2
While the broth is boiling, cut the thinly julienned zucchini into appropriate sizes, lightly salt them, and then stir-fry until golden brown. A tip for maintaining texture is to stir-fry quickly over high heat, as overcooking can make the zucchini mushy.
Step 3
In the same pan used for the zucchini, add the chopped kimchi and stir-fry. Once the kimchi is cooked to your liking, sprinkle with sesame oil and sesame seeds for a nutty aroma. Next, separate the egg white and yolk, cook them into thin omelets, and then julienne them. (You can omit the egg omelet if you prefer.)
Step 4
Bring a large pot of water to a rolling boil, add the somyeon noodles, and cook for about 3-4 minutes until al dente. When the noodles start to release foam, pour in 1/2 to 1 cup of cold water and bring it back to a boil. Repeating this process helps make the noodles chewier. Once the noodles are cooked, immediately drain them and rinse thoroughly under cold water to remove excess starch.
Step 5
Season the prepared anchovy and kelp broth with 1 tablespoon of soup soy sauce. (Feel free to adjust the amount of soy sauce or omit it according to your preference.) Pour the seasoned broth into a serving bowl and add the drained somyeon noodles neatly.
Step 6
Finally, arrange the stir-fried zucchini, kimchi, and finely julienned egg omelet attractively on top of the noodles. Serve with the prepared seasoning sauce on the side for mixing in according to your taste.
