Konjac Noodles Janchi-guksu: A Refreshing Diet-Friendly Noodle Soup
Diet Cooking, Konjac Noodles, Janchi-guksu Recipe
It’s said that we tend to gain about 0.5kg per year as we age, which is why ‘lifelong dieting’ is such a common phrase – we constantly need to make an effort to manage our weight. I decided to make Janchi-guksu (Korean banquet noodles) using the konjac noodles my daughter left behind, creating a lighter, healthier version perfect for those mindful of their calorie intake.
Main Ingredients- 2 packs of konjac noodles
- 1/2 cucumber
- 8 cups of broth
- 2 Tbsp anchovy sauce (fish sauce)
- 1/4 onion
- 1 Tbsp minced garlic
- Bean sprouts
- Sesame seeds
- Sesame oil
- A pinch of shredded seaweed (gim)
Cooking Instructions
Step 1
First, wash the cucumber thoroughly. You can peel it using a peeler, rotating as you go, to remove some of the outer skin. Then, thinly slice it into matchsticks for easy eating.
Step 2
Peel the onion and slice it thinly into strips. The shredded onion will add a natural sweetness to the broth.
Step 3
In a pot, add 8 cups of water, dried anchovies, and dried kelp. Simmer for about 10-15 minutes to create a flavorful broth. Be sure to remove the kelp before it overcooks, as it can impart a bitter taste.
Step 4
Konjac noodles can sometimes have a distinct smell, so it’s important to prepare them properly. Bring a pot of water to a boil, add the konjac noodles, and blanch for 1-2 minutes. Afterward, rinse them under cold water and drain well to ensure a chewy texture.
Step 5
Blanch the bean sprouts in boiling water until they are crisp-tender. Drain them and rinse with cold water. In a separate bowl, combine the drained bean sprouts with 2 Tbsp anchovy sauce, 1 Tbsp minced garlic, a drizzle of sesame oil, and sesame seeds. Gently mix everything together to season the bean sprouts.
Step 6
Assemble your Janchi-guksu by placing the prepared konjac noodles in a serving bowl. Arrange the thinly sliced cucumber and seasoned bean sprouts on top. Pour the chilled broth generously over the noodles and toppings. Finish with a pinch of shredded seaweed. For an extra kick, you can add a touch of vinegar or mustard to your liking!
