Super Simple Janchi-guksu Made with Noodle Broth Base
Easy Janchi-guksu in 5 Minutes Without Making Broth from Scratch
Make delicious Janchi-guksu in a flash with just a noodle broth base! This recipe shows you how to create a rich and flavorful broth using a store-bought base, perfect even for beginner cooks. Enjoy a warm and satisfying meal with this incredibly simple method.
Main Ingredients- Somen noodles (for 2 servings, approx. 200g)
- Water 1L
- Noodle broth base (Tsuyu or Katsuobushi broth base) 50ml
- Kimchi (optional, for topping)
- Egg 1 (optional, for garnish)
- Small piece of zucchini (optional, for topping)
Seasoning & Toppings (Optional)- Soy sauce 2 Tbsp
- Gochugaru (Korean chili flakes) 1 tsp
- Cheongyang chili pepper (minced) 1 tsp
- Sesame oil, a little
- Sesame seeds, a little
- Soy sauce 2 Tbsp
- Gochugaru (Korean chili flakes) 1 tsp
- Cheongyang chili pepper (minced) 1 tsp
- Sesame oil, a little
- Sesame seeds, a little
Cooking Instructions
Step 1
First, prepare the toppings to make your Janchi-guksu more flavorful and visually appealing. Lightly rinse the kimchi under running water to reduce its saltiness, then thinly slice it into strips and stir-fry until cooked. Prepare a thin egg omelet and slice it finely, and thinly slice the zucchini and sauté it until tender. (Kimchi, egg, and zucchini are optional; feel free to add other toppings according to your preference.)
Step 2
While the toppings are being prepared, bring 1L of water to a rolling boil in a pot. Once boiling, add the somen noodles for two servings and cook according to the package instructions. Stir gently with chopsticks occasionally to prevent the noodles from sticking together.
Step 3
Here’s the secret to this recipe: the ‘noodle broth base’! This ingredient allows you to easily create a deep, savory broth that’s hard to achieve with plain water alone. I found that 50ml of the broth base mixed with 1L of water was just right – not too salty. Feel free to adjust the amount to your taste. (You can use a store-bought Tsuyu or katsuobushi broth base product.)
Step 4
Once the noodles are cooked, drain them in a colander and rinse quickly under cold water to remove excess starch, ensuring they are well-drained. Arrange the drained noodles attractively in serving bowls. Ladle the prepared broth generously over the noodles. Finally, artfully arrange the prepared toppings on top to complete the dish.
Step 5
For those who enjoy a bit of spice, you can add some minced Cheongyang chili pepper to the finished Janchi-guksu. Alternatively, mix 2 Tbsp soy sauce, 1 tsp gochugaru, 1 tsp minced Cheongyang chili pepper, a little sesame oil, and a little sesame seeds to create a spicy seasoning sauce to serve on the side. Enjoy an even richer flavor!
