Melon Garnish Janchi Guksu (Banquet Noodles)
Summer Delight! Refreshing Janchi Guksu with Sweet Melon Topping
A cool and refreshing Janchi Guksu to stimulate your appetite on a hot day. Chewy somyeon noodles are paired with chilled anchovy broth, crisp vegetables, sweet melon, and soft boiled eggs for a uniquely flavorful experience. Discover this delightful recipe where the unexpected sweetness of melon elevates the classic banquet noodles.
Noodle Ingredients- 3 servings of Somyeon (thin wheat noodles)
- 1/2 medium Onion
- 1/4 Carrot
- 1 slice of Melon
- 2 Hard-boiled eggs
Chilled Anchovy Broth- 1 handful of Dried anchovies (about 10-15)
- 2 pieces of Dried kelp (Kombu, approx. 10cm x 10cm)
Spicy & Sweet Seasoning Sauce- 6 Tbsp Soy sauce (jin-ganjang)
- 2 Tbsp Red pepper flakes (gochugaru)
- 1 tsp Sesame oil
- 2 Green onions (finely chopped)
- 1 tsp Minced garlic
- 1 tsp Toasted sesame seeds
- 1 handful of Dried anchovies (about 10-15)
- 2 pieces of Dried kelp (Kombu, approx. 10cm x 10cm)
Spicy & Sweet Seasoning Sauce- 6 Tbsp Soy sauce (jin-ganjang)
- 2 Tbsp Red pepper flakes (gochugaru)
- 1 tsp Sesame oil
- 2 Green onions (finely chopped)
- 1 tsp Minced garlic
- 1 tsp Toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the refreshing anchovy broth. In a pot, add 6 cups (approx. 1.2L) of water, dried anchovies, and kelp. Bring to a boil over high heat. Once boiling, reduce to low heat and simmer for about 10 minutes to extract the flavors. Strain out the solids using a sieve, reserving only the clear broth. Once the broth has cooled completely, refrigerate it until thoroughly chilled. This chilled broth is key to the refreshing quality of the dish.
Step 2
Now, let’s prepare the toppings. Thinly julienne the onion, carrot, and melon. For the melon, remove the seeds and peel before slicing. The sweetness of the melon will create a surprisingly delicious harmony with the broth.
Step 3
Before cooking the noodles, we’ll lightly blanch the julienned carrot and onion for the toppings. Place a perforated colander over boiling water. Add the julienned carrot and onion to the colander and blanch for about 30 seconds to 1 minute. Rinse the blanched vegetables under cold water and drain well. This step helps maintain the vegetables’ crispness while softening them slightly.
Step 4
It’s time to cook the somyeon noodles. In a large pot filled with plenty of water, bring it to a rolling boil. Add the somyeon noodles and stir them to prevent sticking. When the water starts to boil again, add about 1 cup of cold water and stir. Repeat this process of bringing the water to a boil and adding cold water 2-3 times. This helps the noodles become chewier. Finally, drain the noodles, rinse them thoroughly under cold running water to remove excess starch, and drain them well in a colander.
Step 5
While the noodles are draining, let’s make the delicious seasoning sauce. In a small bowl, combine the soy sauce, red pepper flakes, sesame oil, chopped green onions, minced garlic, and toasted sesame seeds. Mix everything well. You can adjust the amount of soy sauce or red pepper flakes to your preference.
Step 6
Now, let’s assemble the dish attractively. Place one serving of the cooked somyeon noodles neatly in a serving bowl.
Step 7
Arrange the prepared toppings: julienned carrot, onion, thinly sliced melon, and the hard-boiled egg half on top of the noodles. Finally, ladle the chilled anchovy broth generously over the noodles and add 1-2 tablespoons of the seasoning sauce, according to your taste.
Step 8
Your special Janchi Guksu, featuring the sweet melon and refreshing broth, is now ready! This is a perfect dish for those hot summer days when your appetite might be lagging. The unexpected sweetness of the melon combined with the cool broth creates a wonderfully slurppable meal you won’t want to leave any behind. Beat the heat this rainy season or during hot summer spells with this cooling Janchi Guksu!
