Hearty and Delicious Beef Janchi-guksu
The Ultimate Beef Janchi-guksu Recipe with Rich Broth and Colorful Toppings
On special occasions or whenever you crave a comforting meal, try making Janchi-guksu with tender beef and a variety of toppings, all simmered in a warm anchovy broth. The harmony of slurpy noodles and rich flavors is simply exquisite.
Broth Ingredients- Dried anchovies for broth, 10 pieces
- Water, 600ml
Noodle Ingredients- Somen noodles, 1 serving (size of a 100-won coin)
- Cooking oil, for cooking
- Somen noodles, 1 serving (size of a 100-won coin)
- Cooking oil, for cooking
Cooking Instructions
Step 1
First, let’s prepare to cook the noodles. Fill a pot with about 2/3 water and bring it to a boil. Once boiling, spread out the dried somen noodles (about the size of a 100-won coin for one serving) into the water. Gently stir with chopsticks to prevent them from sticking. When the water comes to a rolling boil again, add 1 cup of cold water. Repeating this process helps the noodles become perfectly chewy and firm. To check if the noodles are cooked through, take one strand and dip it in cold water to taste. Once cooked, immediately drain them into a colander and rinse with cold water. Gently rub the noodles with your palms and fingertips while rinsing under cold water to achieve a wonderfully springy texture.
Step 2
Now, let’s prepare the delicious toppings. Julienne the carrots and onion, and tear the oyster mushrooms lengthwise. Lay the thinly sliced beef (for shabu-shabu) flat. Marinate the beef with the seasoning ingredients (1 tsp soy sauce, 1 tsp sugar, 1 tsp mihyang or cooking wine) by gently mixing. This marinade will make the beef more tender and flavorful.
Step 3
Let’s add flavor to the vegetables we’ll be stir-frying. Sprinkle two pinches of coarse salt onto the julienned carrots and onion. Heat 1 Tbsp of cooking oil in a pan, then add the vegetables and stir-fry until softened. The vegetables will release their natural sweetness as they cook.
Step 4
Now, for the heart of the dish: the anchovy broth. Remove the guts from the dried anchovies (about 10 pieces). Add 600ml of water to a pot and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and continue to simmer for about 5 minutes to let the rich flavor develop and remove any fishy smell. Strain the broth through a sieve to get a clear, flavorful liquid.
Step 5
It’s time to make the egg garnish. Lightly oil a pan. Whisk the egg with 1 Tbsp of milk until well combined. Pour the egg mixture into the pan and cook both sides until golden brown. To achieve a soft texture, turn off the heat when the egg is about 70-80% cooked, allowing the residual heat to finish cooking it.
Step 6
Once the egg garnish has cooled slightly, thinly slice it into strips. Your beautiful egg garnish for the Janchi-guksu is now ready.
Step 7
Let’s prepare the seasoned kimchi topping. Squeeze out excess water from the kimchi and chop it into bite-sized pieces. In a bowl, combine the kimchi with 1 tsp gochugaru, a little sesame oil, and a little toasted sesame seeds. Gently mix them together. The crispiness of the kimchi and the spicy seasoning will enhance the overall flavor of the Janchi-guksu.
Step 8
Now, let’s make the seasoning sauce that adds depth of flavor. In a small bowl, mix together 1 Tbsp soy sauce, 1 tsp minced garlic, 1/2 tsp gochugaru, 1 tsp sesame oil, and 1 tsp toasted sesame seeds. You can adjust the amount of this sauce according to your preference.
Step 9
Finally, it’s time to assemble the dish. Pour the warm anchovy broth into a pot and add the cooked somen noodles to warm them up slightly. Ladle the noodles and broth into a serving bowl. Arrange the stir-fried beef, sautéed vegetables, egg garnish, and seasoned kimchi attractively on top.
Step 10
For the final touch, cut the seasoned seaweed sheets into long strips and place them over the toppings. Add the prepared seasoning sauce to your liking. Now, slurp away and enjoy your delicious and hearty Beef Janchi-guksu!
