Kimchi Janchi Guksu: Super Simple Noodles Without Toppings
Easily Make Delicious Kimchi Janchi Guksu with Ingredients You Have at Home!
Craving Janchi Guksu (banquet noodles) but don’t have many ingredients at home? No worries! This recipe is a quick and hearty meal that doesn’t require any special toppings. The combination of rich, savory anchovy broth, chewy somyeon noodles, and perfectly aged, crisp kimchi is simply divine. It’s ideal for busy days or when you want a simple yet satisfying meal.
Noodle Ingredients
- 2 portions Somyeon noodles (approx. 2 handfuls)
- 2 Anchovy/Kelp broth packs (or dried anchovies/dried pollack heads)
- 2 Tbsp Soup soy sauce (or 1 Tbsp + pinch of salt, 1 Tbsp tuna extract)
- Pinch of salt (for seasoning)
Kimchi Janchi Guksu Seasoning Sauce (Optional)
- 3 Tbsp Dark soy sauce
- 1 Tbsp Sesame oil
- 0.5 Tbsp Minced garlic
- 1 Tbsp Chopped green onion
- 1 Cheongyang chili pepper, finely minced
- 0.5 Tbsp Sugar
- 1 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Dark soy sauce
- 1 Tbsp Sesame oil
- 0.5 Tbsp Minced garlic
- 1 Tbsp Chopped green onion
- 1 Cheongyang chili pepper, finely minced
- 0.5 Tbsp Sugar
- 1 Tbsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
First, let’s make the delicious broth. In a pot, add 1 liter of water and the 2 anchovy/kelp broth packs, then bring to a boil. If you don’t have broth packs, using dried anchovies or dried pollack heads will create an even deeper and more flavorful broth. If using dried ingredients instead of packs, simmer for about 10 minutes and then remove them.
Step 2
While the broth is simmering, let’s prepare a spicy seasoning sauce to add to the soup. This sauce is optional, but if you enjoy a spicy kick, you should definitely make it! In a small bowl, combine 3 Tbsp dark soy sauce, 1 Tbsp chopped green onion, 0.5 Tbsp minced garlic, 1 Tbsp sesame oil, 1 Tbsp gochugaru, 0.5 Tbsp sugar, and 1 finely minced Cheongyang chili pepper. Stir until all ingredients are well combined.
Step 3
Once the broth has steeped sufficiently, remove the broth packs or dried ingredients. Season the broth with 2 Tbsp of soup soy sauce. If you prefer a lighter colored broth, use only 1 Tbsp of soup soy sauce and adjust the saltiness with a pinch of salt or 1 Tbsp of tuna extract for a clean taste.
Step 4
Now it’s time to cook the noodles! In plenty of boiling water, add the somyeon noodles in portions of about 1 serving size (roughly the size of a 500-won coin) twice. Cooking them in portions prevents them from sticking together and ensures they cook up perfectly chewy.
Step 5
When the water with the noodles comes to a boil, add 2/3 cup of cold water. When it boils again, add another 2/3 cup of cold water. Turn off the heat when it boils a third time, and your perfectly cooked somyeon noodles are ready! This technique is called ‘adding cold water’ and is a secret to achieving that delightfully chewy noodle texture.
Step 6
Drain the cooked noodles in a colander and quickly rinse them under cold water to remove excess starch. Don’t drain them completely; instead, immerse the noodles briefly in the hot broth you just made to warm them up. This step is crucial to prevent serving cold noodles! Once warmed, drain the noodles, give them a good shake to remove excess water, and place them in a serving bowl. If you skip the warming step, make sure to soak the noodles thoroughly in the hot broth in the bowl before serving.
Step 7
Pour the finished hot broth over the noodles in the bowl. Top generously with finely chopped, well-fermented kimchi. The combination of spicy and sweet kimchi, hot broth, and chewy noodles creates a truly fantastic harmony. Even without toppings, a wonderful meal is complete! If the broth tastes a bit bland, try adding 1 Tbsp of the prepared seasoning sauce and mixing it in for an extra spicy kick that will make it even more delicious!
