Hearty Anchovy Broth Janchi Guksu (Feast Noodles)
The Ultimate Anchovy Broth Janchi Guksu Recipe: Foolproof and Delicious!
Craving a warm bowl of comfort on a chilly evening? Janchi Guksu, or ‘feast noodles,’ is the perfect answer! This dish features a deeply savory anchovy broth, tender noodles, and colorful, fresh toppings. The rich umami from the broth combined with a zesty, spicy seasoning sauce will warm you from the inside out. Enjoy this delightful Korean classic at home!
Main Ingredients
- 200g Somyeon (thin wheat noodles)
- 1/2 zucchini
- 1/2 carrot
- 1/2 onion
- 2 eggs
- 1 handful dried anchovies for broth
- 1 handful dried shiitake mushrooms
- 2 Tbsp roasted seaweed flakes (Gim)
- 1 tsp minced garlic
- 1/2 green onion (divided for broth and garnish)
- 1 Tbsp salt (for seasoning broth)
- Pinch of black pepper
- Pinch of sesame seeds
Seasoning Sauce
- 2 Cheongyang peppers (or other hot peppers), finely minced
- 1/4 green onion, finely chopped
- 1 Tbsp red pepper flakes (Gochugaru)
- 2 Tbsp soup soy sauce (Gukganjang)
- 1 Tbsp regular soy sauce (Jin-ganjang)
- 1 Tbsp sesame oil
- 1 tsp sesame seeds
- 2 Tbsp water
- 2 Cheongyang peppers (or other hot peppers), finely minced
- 1/4 green onion, finely chopped
- 1 Tbsp red pepper flakes (Gochugaru)
- 2 Tbsp soup soy sauce (Gukganjang)
- 1 Tbsp regular soy sauce (Jin-ganjang)
- 1 Tbsp sesame oil
- 1 tsp sesame seeds
- 2 Tbsp water
Cooking Instructions
Step 1
First, soak the dried shiitake mushrooms in lukewarm water for about 30 minutes until softened. (You can use fresh shiitake mushrooms if you prefer.) Mince the garlic and thinly slice the green onion for garnish.
Step 2
In a large pot, combine 2 liters of water and 1 handful of dried anchovies for broth. Bring to a boil over high heat, then reduce to medium-low and simmer for about 10 minutes to extract the savory flavor. Strain the broth and discard the anchovies.
Step 3
Return the broth to the pot. Add the rehydrated shiitake mushrooms and 1 tablespoon of salt. Simmer over low heat for another 5 minutes. This step enhances the broth’s depth with the umami from the mushrooms.
Step 4
As the broth comes to a gentle simmer, whisk the 2 eggs until smooth and slowly drizzle them into the pot, creating ribbons. Once the egg is cooked, stir in 1 teaspoon of minced garlic and the green onion designated for the broth. Your delicious Janchi Guksu broth is now ready.
Step 5
Now, let’s prepare the seasoning sauce. In a small bowl, combine the finely minced Cheongyang peppers, chopped green onion, 1 tablespoon of Gochugaru, 2 tablespoons of soup soy sauce, 1 tablespoon of regular soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of sesame seeds, and 2 tablespoons of water. Mix everything well to create a flavorful, spicy sauce.
Step 6
Prepare the toppings by julienning the zucchini, carrot, and onion. Heat 1 teaspoon of sesame oil in a skillet over medium-high heat. Add the julienned zucchini and a pinch of salt, then stir-fry until tender-crisp. Repeat this process for the carrots and onions separately. Cooking each vegetable individually helps maintain their distinct textures and flavors.
Step 7
To cook the somyeon noodles: Bring a large pot of water to a rolling boil. Add 1 tablespoon of cooking oil to prevent sticking. Once the water boils, add the 200g of somyeon. When the noodles begin to float and the water boils up, pour in about 200ml of cold water. Repeat this process of adding cold water and boiling 2-3 times until the noodles are cooked to your desired al dente texture. Immediately drain the noodles and rinse them under cold water to remove excess starch, then drain thoroughly. This ensures the noodles are perfectly chewy.
Step 8
Assemble your Janchi Guksu. Place the cooked somyeon noodles into a serving bowl. Artfully arrange the stir-fried zucchini, carrots, and onions on top of the noodles. Ladle the warm, savory anchovy broth over everything.
Step 9
Garnish generously with roasted seaweed flakes, a sprinkle of sesame seeds, and a dash of black pepper. For an extra kick, add your prepared spicy seasoning sauce to taste. Enjoy your beautiful and delicious homemade Janchi Guksu!
