Hearty Anchovy Broth Janchi Guksu (Korean Banquet Noodles)
How to Make Delicious Janchi Guksu at Home
On a chilly day like this, a comforting bowl of Janchi Guksu is just perfect. This recipe features a deeply flavorful anchovy broth, topped with a savory seasoned soy sauce and a zesty, seasoned kimchi. It’s a delightful one-bowl meal that’s incredibly satisfying. Enjoy this authentic Janchi Guksu recipe!
Noodle Ingredients
- 2 servings of somyeon (thin wheat noodles)
- A little bit of carrot
- A little bit of zucchini
Rich Anchovy Broth Ingredients
- 1 handful of dried anchovies (heads and guts removed)
- 2 pieces of dried kelp (about 5x5cm each)
- 2 dried shiitake mushrooms
- 2 ends of green onion roots
- 1/2 dried pollock head (or a small piece of dried pollock skin)
Seasoned Soy Sauce
- 2 Korean green chili peppers (adjust to your spice preference)
- 2 stalks of chives
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili powder)
- 3 Tbsp soy sauce
- 1 Tbsp maesil-cheong (plum syrup)
- Sesame seeds (to taste)
- Sesame oil (to taste)
- 1 handful of dried anchovies (heads and guts removed)
- 2 pieces of dried kelp (about 5x5cm each)
- 2 dried shiitake mushrooms
- 2 ends of green onion roots
- 1/2 dried pollock head (or a small piece of dried pollock skin)
Seasoned Soy Sauce
- 2 Korean green chili peppers (adjust to your spice preference)
- 2 stalks of chives
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili powder)
- 3 Tbsp soy sauce
- 1 Tbsp maesil-cheong (plum syrup)
- Sesame seeds (to taste)
- Sesame oil (to taste)
Cooking Instructions
Step 1
First, toast the dried anchovies in a dry pan over low heat until they release a nutty aroma and any fishy smell dissipates. This step enhances the depth of the broth. Add water to the pan with the toasted anchovies, along with the broth ingredients (kelp, dried shiitake mushrooms, green onion roots, and dried pollock head). Bring to a boil over high heat, then reduce to medium-low and simmer for about 15-20 minutes to create a rich anchovy broth. For a cleaner taste, you can remove the kelp after about 5 minutes of simmering.
Step 2
While the broth is simmering, let’s prepare the delicious seasoned soy sauce. Finely chop the Korean green chili peppers and chives. In a bowl, combine the chopped chili peppers, chopped chives, minced garlic (1 Tbsp), gochugaru (1 Tbsp), soy sauce (3 Tbsp), and maesil-cheong (1 Tbsp). Mix well. Finish by adding sesame seeds and a drizzle of sesame oil for extra flavor. Your seasoned soy sauce is now ready!
Step 3
Finely chop the kimchi into bite-sized pieces. In a separate bowl, combine the chopped kimchi with a little maesil-cheong, a pinch of sugar, sesame oil, and sesame seeds. Gently mix everything together with your hands. This seasoned kimchi will add a wonderful tangy and slightly sweet element to your Janchi Guksu.
Step 4
Wash the zucchini and carrot thoroughly and julienne them into thin strips. Heat a frying pan with a little cooking oil. Add the julienned zucchini and carrot, sprinkle with a pinch of salt, and stir-fry quickly until they are tender-crisp. Prepare the dried shiitake mushrooms by rehydrating them in water, then draining and slicing them thinly.
Step 5
Strain the rich anchovy broth through a fine-mesh sieve to get a clear liquid. Return the clear broth to the pot and season it. Start by adding 1 Tbsp of tuna extract (or Korean soup soy sauce) for an umami boost, and then adjust the saltiness to your preference. Add the thinly sliced shiitake mushrooms to the broth and simmer briefly to infuse their flavor.
Step 6
Now it’s time to cook the somyeon noodles. Bring a large pot of water to a rolling boil. Add the somyeon and, as soon as the water starts to boil over, add about a cup of cold water. Repeat this process 2-3 times. This technique ensures the noodles are perfectly chewy and firm. Once cooked, immediately rinse the noodles under cold water to remove excess starch and drain them well.
Step 7
In a serving bowl, artfully arrange the cooked somyeon noodles. Top with the colorful stir-fried carrot and zucchini, and finally, the sliced shiitake mushrooms. Ladle the piping hot anchovy broth over everything. Your delicious and nourishing Janchi Guksu is now complete! Serve with the seasoned soy sauce on the side and enjoy your comforting meal.
