Hearty and Warm Janchi Guksu (Feast Noodles)
A Recipe for Warm Janchi Guksu to Enjoy with the Whole Family
This is a recipe for warm Janchi Guksu, thoughtfully prepared for a satisfying lunch with children. You can easily achieve a deep, restaurant-quality flavor at home.
Main Ingredients- Somen noodles (enough for 4 servings)
- Seaweed flakes, a little
- Salt, to taste
- Dasida (MSG seasoning), a little
Rich Broth Ingredients- Dried anchovy and kelp tea bags, 2
- Radish, 5cm piece
- Onion, 1
- Scallion roots, 1 handful
- Scallion, 1 stalk
- Garlic cloves, about 10
- Soup soy sauce, 1 tablespoon
Meticulously Prepared Toppings- Egg yolk and white omelet (from 2 eggs)
- Zucchini, julienned, a little
- Carrot, julienned, a little
- Seaweed flakes, a little
- Salt, 1 pinch
Sweet and Sour Seasoned Kimchi- Kimchi, 1/2 head
- Sugar, 1 teaspoon
- Sesame oil, 1 tablespoon
- Sesame seeds, 1 teaspoon
- Dried anchovy and kelp tea bags, 2
- Radish, 5cm piece
- Onion, 1
- Scallion roots, 1 handful
- Scallion, 1 stalk
- Garlic cloves, about 10
- Soup soy sauce, 1 tablespoon
Meticulously Prepared Toppings- Egg yolk and white omelet (from 2 eggs)
- Zucchini, julienned, a little
- Carrot, julienned, a little
- Seaweed flakes, a little
- Salt, 1 pinch
Sweet and Sour Seasoned Kimchi- Kimchi, 1/2 head
- Sugar, 1 teaspoon
- Sesame oil, 1 tablespoon
- Sesame seeds, 1 teaspoon
- Kimchi, 1/2 head
- Sugar, 1 teaspoon
- Sesame oil, 1 tablespoon
- Sesame seeds, 1 teaspoon
Cooking Instructions
Step 1
First, fill a large pot with plenty of water. Add the anchovy and kelp tea bags (2) and all the broth ingredients (radish, onion, scallion roots, scallion, garlic). Add 1 tablespoon of soup soy sauce and bring to a boil over high heat. It’s crucial to simmer the broth sufficiently to extract the deep umami flavor from the anchovies and kelp.
Step 2
Once the broth comes to a rolling boil, reduce the heat to medium. Skim off any foam that rises to the surface to ensure a clear and clean broth. Simmer gently, allowing the flavors of the ingredients to infuse into the broth.
Step 3
After simmering for about 30 minutes, remove and discard the anchovy and kelp tea bags. Taste the broth and adjust the seasoning with salt and Dasida (seasoning powder) as needed. Adjust the amount of soy sauce or salt to your preference to create a delicious broth.
Step 4
While the broth is simmering, whisk 2 eggs thoroughly and make thin omelets (separating yolk and white is optional but adds visual appeal). Let the cooked omelets cool slightly, then thinly julienne them. These will add beautiful color to your dish.
Step 5
Wash and thinly julienne the zucchini and carrots. Lightly oil a pan, add a pinch of salt, and briefly stir-fry the zucchini and carrots separately. Be careful not to overcook them; they should remain slightly crisp. This prevents them from becoming mushy.
Step 6
Finely chop 1/2 head of kimchi. Place it in a bowl, add 1 teaspoon of sugar, 1 tablespoon of sesame oil, and 1 teaspoon of sesame seeds. Gently mix and season the kimchi until well coated. This creates a delicious sweet and sour topping.
Step 7
Prepare some seaweed flakes for an added nutty aroma. You can use store-bought flakes or toast and crumble your own dried seaweed.
Step 8
Now it’s time to cook the noodles. In a large pot of boiling water, add the somen noodles for 4 servings and cook for about 3-4 minutes. Drain the cooked noodles thoroughly in a colander. Since you’ll be serving this hot, avoid rinsing the noodles with cold water; just drain them well to keep them warm and prevent them from becoming soggy.
Step 9
Arrange the warm, drained noodles attractively in a serving bowl. Top with the seasoned kimchi, the lightly stir-fried julienned zucchini and carrots, and the julienned egg omelet. Finally, ladle the warm broth over the noodles and sprinkle with seaweed flakes. Your delicious Janchi Guksu, perfect for the whole family, is now complete! Enjoy your meal.