Grandma’s Comforting Recipe: Clean & Refreshing Kimchi Janchi-guksu
Janchi-guksu with a Twist: Topped with Savory Aged Kimchi
This Janchi-guksu (Korean noodle soup) features a clean, savory broth enhanced by seasoned, aged kimchi. Enjoy tender noodles swimming in a warm broth – perfect for a cozy winter meal. For summer, simply chill the broth and enjoy it cold! This versatile recipe can be adapted for any season, making it a year-round favorite.
Broth & Toppings Ingredients
- Dried Anchovy Broth Pack (whole ingredients) 1 pack
- Water 1400ml (approx. 7 cups)
- Soup Soy Sauce (Gukganjang) 1 Tbsp
- Aged Kimchi or Well-fermented Kimchi, to taste
- Scallions or Green Onions 1 stalk
- Dried Seaweed (Gim) 1/2 sheet
- Eggs 1-2
Cooking Instructions
Step 1
To add a boost of protein, we’ll make an egg garnish. While one egg is sufficient, feel free to use two for a more abundant topping. Lightly beat the eggs with a pinch of salt. Lightly grease a pan and over low heat, pour the egg mixture thinly to create a thin omelet. Cook both sides until golden brown. You can start with just one egg if you prefer.
Step 2
Let the cooked egg omelet cool completely before slicing. This prevents it from breaking and ensures neat, clean cuts. Once fully cooled, slice it into thin strips. Preparing this ahead of time will make assembling the final dish much easier and neater.
Step 3
Prepare your aged kimchi or well-fermented kimchi to bring out its delicious flavor. Take about a quarter of the kimchi, rinse it lightly under running water to remove excess brine and seasoning, then finely chop it with scissors or a knife. Chopping it finely is key for a pleasant texture when eaten with the noodles.
Step 4
In a bowl, gently mix the chopped kimchi with 1/2 tsp gochugaru (red pepper flakes), 1/2 tsp sesame oil, and a pinch of black pepper. If your kimchi is already well-seasoned, you might not need additional salt. This step is crucial because it eliminates the need for a separate dipping sauce, providing a clean, refreshing, and savory taste from the kimchi itself.
Step 5
Wash one stalk of scallion or green onion and finely chop it. The fresh aroma of the scallions will further enhance the flavor of the broth.
Step 6
In a pot, combine the dried anchovy broth pack and 1400ml of water. Bring to a boil over high heat. Once it’s rapidly boiling, remove the anchovy broth pack. Add 1 Tbsp of soup soy sauce (Gukganjang) to season the broth. (Alternatively, you can start boiling the broth pack in water while preparing the noodles.)
Step 7
As the broth returns to a rolling boil, carefully add the noodles (somyeon) to the boiling water. Stir gently with chopsticks to prevent them from sticking. When the noodles begin to boil and foam rises to the surface, add about 1/2 cup to 1 cup of cold water. Repeating this process of adding cold water 2-3 times while boiling is essential for achieving chewy and firm noodles. Don’t skip this step for the perfect texture!
Step 8
Once the noodles are cooked, quickly drain them in a colander and rinse under cold water to remove excess starch. Drain thoroughly. Arrange the noodles in a serving bowl. Top generously with the seasoned kimchi, thinly sliced egg omelet, finely julienned seaweed, and chopped scallions. Pour the warm broth over the noodles, and your delicious Kimchi Janchi-guksu is ready to be enjoyed!
