Hearty Janchi Guksu (Banquet Noodles) for the Whole Family
Making Delicious Janchi Guksu That Kids Love
A recipe for delicious Janchi Guksu, full of mother’s love and care. Using anchovy broth and fresh vegetables, you can enjoy a deep and refreshing soup. Adding sweet toppings that children love makes it perfect for the whole family to enjoy together. Anyone can make delicious Janchi Guksu with these easy and detailed steps.
Broth Ingredients- Noodles (per serving) – appropriate amount
- Dried shiitake mushrooms – 2-3
- Dried anchovies for broth – a handful
- Kelp – 2 sheets (approx. 10cm x 10cm)
- Green onion – 1/2 stalk (mainly white part)
- Onion – 1/4
- Zucchini – a little (for topping)
Topping Seasoning- Perilla oil – 1 Tbsp
- Salt or soup soy sauce – a pinch (for seasoning adjustment)
- Roasted seaweed – a little (crumbled)
- Toasted sesame seeds – a little
Broth Seasoning- Minced garlic – 1 Tbsp
- Soup soy sauce – 2 Tbsp
- Regular soy sauce – 1 Tbsp
- Perilla oil – 1 Tbsp
- Salt or soup soy sauce – a pinch (for seasoning adjustment)
- Roasted seaweed – a little (crumbled)
- Toasted sesame seeds – a little
Broth Seasoning- Minced garlic – 1 Tbsp
- Soup soy sauce – 2 Tbsp
- Regular soy sauce – 1 Tbsp
Cooking Instructions
Step 1
First, let’s make the broth, the heart of delicious Janchi Guksu. In a pot, add plenty of water. Include the washed kelp, dried anchovies, quartered onion, roughly chopped green onion, and dried shiitake mushrooms. Bring to a boil over high heat, then reduce to medium-low heat and simmer gently for about 30 minutes to extract the deep flavors from the ingredients.
Step 2
Once the broth has simmered well, remove and discard the vegetables and anchovies, leaving only the clear broth. Now, we’ll season this broth. Add 1 Tbsp of minced garlic and stir well to incorporate. Let the garlic aroma gently infuse the broth.
Step 3
It’s time to season the broth. Add 2 Tbsp of soup soy sauce and 1 Tbsp of regular soy sauce to add umami and adjust the overall saltiness. Taste and adjust with more soy sauce or salt if needed, according to your preference. The broth will have a subtle yet profound flavor.
Step 4
Next, let’s prepare the toppings, which are both visually appealing and delicious. Julienne the onion and zucchini thinly. Heat a pan over medium heat, add 1 Tbsp of perilla oil, and sauté the julienned onion and zucchini over medium-low heat. Season with a tiny pinch of salt or soup soy sauce to enhance the natural sweetness of the vegetables. Sauté briefly to maintain a slightly crisp texture.
Step 5
Now, it’s time to cook the noodles. Add the noodles to plenty of boiling water and cook according to the package instructions or to your desired tenderness. Usually, 3-5 minutes is sufficient. It’s important to time it correctly so the noodles don’t become mushy.
Step 6
Drain the cooked noodles in a colander and rinse them thoroughly under cold running water. Rinsing under cold water removes excess starch, making the noodles chewier and more resilient. It’s also important to let the heat dissipate so the noodles don’t continue to cook and become soft.
Step 7
Gently dip the firm, rinsed noodles into the warmed broth and immediately lift them out. This allows the noodles to absorb the warmth of the broth without becoming cold, and they will be infused with the subtle flavor of the broth. Be careful not to leave them in the broth for too long, as they might become soggy.
Step 8
Finally, it’s complete! Ladle a generous amount of warm broth into a bowl. Carefully place the prepared noodles into the broth. Top with the beautifully sautéed vegetable toppings, and sprinkle with crumbled roasted seaweed and savory toasted sesame seeds. Your homemade Janchi Guksu, filled with care, is now ready. It tastes best when enjoyed immediately while warm.
