Delicious Janchi-Guksu Sauce Recipe
Make Delicious Janchi-Guksu at Home: The Ultimate Noodle Soup with a Flavorful Sauce!
I’d been craving Janchi-Guksu (Korean banquet noodles) for days! Luckily, I had all the ingredients in my fridge, so I quickly made a batch. Maybe it was because it had been months since my last bowl, but it tasted incredibly delicious! I practically inhaled it. This recipe will guide you through making a rich and satisfying Janchi-Guksu that rivals any restaurant’s.
Toppings Ingredients- 3 Eggs
- 1/3 Zucchini
- 1/4 Carrot
- 1/2 Onion
- 3 Shiitake Mushrooms
- 4 Servings of Somyeon (thin wheat noodles)
Broth Ingredients for a Clean and Deep Flavor- 4-5 Dried Anchovies (or Dipo-ri, a type of dried anchovy)
- 4 sheets of Dried Kelp (Kombu, approx. 10cm x 10cm)
- 3 Dried Shiitake Mushrooms
- 1 Tbsp Tuna Extract (Chamchi-aek)
- Salt to taste
- 1.5 Liters of Water
Umami-Rich Janchi-Guksu Sauce Ingredients- 1/4 Onion
- 1 Cheongyang Pepper (Korean chili pepper)
- 3 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Plum Extract (Maesil-cheong)
- 1 Tbsp Sesame Oil
- Sesame Seeds to garnish
- 4-5 Dried Anchovies (or Dipo-ri, a type of dried anchovy)
- 4 sheets of Dried Kelp (Kombu, approx. 10cm x 10cm)
- 3 Dried Shiitake Mushrooms
- 1 Tbsp Tuna Extract (Chamchi-aek)
- Salt to taste
- 1.5 Liters of Water
Umami-Rich Janchi-Guksu Sauce Ingredients- 1/4 Onion
- 1 Cheongyang Pepper (Korean chili pepper)
- 3 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Plum Extract (Maesil-cheong)
- 1 Tbsp Sesame Oil
- Sesame Seeds to garnish
Cooking Instructions
Step 1
First, let’s prepare the vibrant toppings for your Janchi-Guksu. Thinly julienne the zucchini, carrot, and onion. Rehydrate the dried shiitake mushrooms if necessary and julienne them as well. Sauté each of these vegetables lightly in a pan. If you prefer a quicker approach, feel free to sauté them all together. For the egg garnish, whisk the eggs, cook them into thin omelets, and then slice them into fine strips. TIP: Lightly salting the vegetables while sautéing enhances their natural sweetness and flavor.
Step 2
Now, it’s time to make the rich and refreshing broth that forms the base of our Janchi-Guksu. I’ll be using dried anchovies (or Dipo-ri), kelp, and dried shiitake mushrooms for a depth of flavor. In a pot, combine 1.5 liters of water, 2 dried anchovies (or Dipo-ri), 4 sheets of kelp, and 3 dried shiitake mushrooms. Bring to a boil over medium heat and simmer for 5-10 minutes. (Tip: While traditionally kelp is added to cold water and removed as soon as it boils, if you’re short on time and simmering for a relatively short period, leaving it in is acceptable. However, removing it after boiling can prevent a slimy texture in the broth, so it’s recommended.)
Step 3
Once the broth is ready, season it lightly with 1 tablespoon of tuna extract and salt to your preference. Remember, the sauce will add more saltiness, so aim for a mildly seasoned broth – it should taste slightly bland at this stage.
Step 4
Let’s get started on the star of the show: the Janchi-Guksu sauce! Finely mince 1/4 onion and 1 Cheongyang pepper. In a bowl, combine the minced onion and pepper with 3 tablespoons of soy sauce, 1.5 tablespoons of gochugaru, 1 tablespoon of plum extract, and 1 tablespoon of sesame oil.
Step 5
Mix all the sauce ingredients thoroughly until well combined. And just like that, your delicious Janchi-Guksu sauce is ready! Making the sauce ahead of time can allow the flavors to meld even further.
Step 6
Now, let’s cook the somyeon noodles, the heart of Janchi-Guksu. For one serving, aim for a portion about the size of a 500-won coin. Since we’re making 4 servings today, prepare about 2,000 won worth of somyeon and carefully add it to a pot of boiling water.
Step 7
Cook the somyeon for about 4-5 minutes. Here’s a tip for perfectly bouncy noodles: add about half a cup to a full cup of cold water to the boiling pot a couple of times while the noodles are cooking. This helps achieve that delightful chewy texture.
Step 8
Once the noodles are cooked to al dente, immediately rinse them thoroughly under cold running water, gently rubbing them to remove excess starch. This step is crucial for preventing the noodles from becoming mushy and ensuring they remain firm. Drain the noodles well in a colander.
Step 9
With all the components ready, it’s time to assemble your masterpiece! Place the perfectly cooked somyeon noodles at the bottom of a serving bowl. Artfully arrange the prepared toppings around the noodles, and crown the center with the vibrant yellow egg garnish. Finally, gently ladle the warm broth over everything. Behold! Your beautiful and delicious Janchi-Guksu is ready to be enjoyed. Serve immediately and savor every bite!
