Heartwarming Janchi Guksu (Banquet Noodles)
Mastering Janchi Guksu: Rich Anchovy Broth, Flavorful Seasoning Sauce, and Perfect Noodle Cooking
Discover the ultimate recipe for Janchi Guksu, featuring a deep, savory anchovy broth and a perfectly balanced seasoning sauce. ^^ We’ll guide you through making the most delicious anchovy broth, crafting an irresistible seasoning sauce, and cooking the noodles to chewy perfection!
Noodles and Toppings- Somen noodles 400g
- Carrot 1/3 (thinly julienned)
- Zucchini 1/4 (thinly julienned)
- Chives 1 handful (cut into 3-4cm lengths)
Rich and Refreshing Anchovy Broth- Water 5L (plenty of it)
- Dried anchovies 1 handful (cleaned)
- Dried shrimp 1 handful (for extra umami)
- Dried pollock head 1 (key for refreshing taste)
- Green onion 1 stalk (white parts mostly, cut large)
- Onion 1 (halved)
- Kelp 5×6 size 5 sheets (soaked in cold water for 30 mins)
- Guk-ganjang (or Eogan-ganjang) 2 Tbsp (for deep savory flavor)
- Fish sauce 1 Tbsp (for a clean taste)
- Salt 1 Tbsp (adjust to taste)
Umami-Packed Noodle Seasoning Sauce- Green onion 1 stalk (finely minced white parts, or use scallions)
- Soy sauce 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp (for a mild heat)
- Sesame oil 1 Tbsp (for nuttiness)
- Toasted sesame seeds 1 Tbsp (crushed or whole)
- Minced garlic 1 tsp (enhances aroma!)
- Oligodang (or sugar) a little (for subtle sweetness)
- Water 5L (plenty of it)
- Dried anchovies 1 handful (cleaned)
- Dried shrimp 1 handful (for extra umami)
- Dried pollock head 1 (key for refreshing taste)
- Green onion 1 stalk (white parts mostly, cut large)
- Onion 1 (halved)
- Kelp 5×6 size 5 sheets (soaked in cold water for 30 mins)
- Guk-ganjang (or Eogan-ganjang) 2 Tbsp (for deep savory flavor)
- Fish sauce 1 Tbsp (for a clean taste)
- Salt 1 Tbsp (adjust to taste)
Umami-Packed Noodle Seasoning Sauce- Green onion 1 stalk (finely minced white parts, or use scallions)
- Soy sauce 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp (for a mild heat)
- Sesame oil 1 Tbsp (for nuttiness)
- Toasted sesame seeds 1 Tbsp (crushed or whole)
- Minced garlic 1 tsp (enhances aroma!)
- Oligodang (or sugar) a little (for subtle sweetness)
Cooking Instructions
Step 1
First, let’s prepare the ‘anchovy broth,’ which is the soul of Janchi Guksu. If you plan to serve it chilled as a cold noodle soup, it’s best to make a generous batch in advance and store it in the refrigerator.
Step 2
In a large pot, combine all the broth ingredients (water, anchovies, dried shrimp, dried pollock head, green onion, onion, and kelp). Bring to a boil over high heat with the lid off. Once boiling, reduce the heat to medium-low and continue to simmer for about 30 minutes, still with the lid off. Skim off any foam that rises to the surface during simmering to ensure a clear and clean broth.
Step 3
After 30 minutes, strain the broth, removing all the solid ingredients. To the clear broth, add the guk-ganjang (or eogan-ganjang), fish sauce, and salt to season. It’s crucial to taste and adjust the saltiness and fish sauce quantity according to your preference.
Step 4
While the broth is simmering, let’s prepare the ‘toppings’ that will enhance the flavor of your Janchi Guksu. Wash the carrot and zucchini, then julienne them into thin strips.
Step 5
Lightly oil a pan and add the julienned carrots and zucchini. Sprinkle a little salt on the vegetables and stir-fry them gently until they are slightly softened but still retain a slight bite. Be careful not to overcook them, as they can become mushy.
Step 6
For the chives, blanch them in boiling water for a very short time, about 3-4 seconds, then immediately transfer them to cold water to rinse. Rinsing in cold water helps maintain their vibrant color and crisp texture. Squeeze out excess water, then cut the chives into 2-3cm lengths. Season with a pinch of salt and a drizzle of sesame oil, then gently toss to combine.
Step 7
Now, let’s make the ‘seasoning sauce.’ Finely mince the white parts of the green onion (or scallions). In a bowl, combine the minced green onion, soy sauce, gochugaru, sesame oil, toasted sesame seeds, minced garlic, and oligodang (or sugar). Mix everything well until thoroughly combined. This sauce can be made ahead of time, allowing the flavors to meld beautifully.
Step 8
Fill a large pot with plenty of water for cooking the noodles and bring it to a boil over high heat. Prepare the somen noodles, ensuring they are not clumped together.
Step 9
Once the water is vigorously boiling, carefully add the somen noodles, separating them as you place them in the pot. To prevent the noodles from sticking together, gently stir them with chopsticks while they are cooking.
Step 10
As the noodles begin to boil and rise, pour in about half a cup of cold water. Once it starts boiling again, add the remaining half cup of cold water. This technique of adding cold water twice helps the noodles cook evenly throughout while maintaining a pleasantly chewy texture.
Step 11
Once the noodles are cooked to your liking, immediately drain them in a colander. Gently loosen any clumps and rinse the noodles thoroughly under cold running water. This rinsing process removes excess starch, making the noodles more firm and distinct.
Step 12
Arrange the drained somen noodles attractively in a serving bowl. Top with the colorful prepared toppings (sautéed carrots, zucchini, and seasoned chives), and add the flavorful seasoning sauce. Finally, ladle in plenty of the chilled, deep anchovy broth you prepared earlier. Your comforting Janchi Guksu is ready to be enjoyed! ^^
