Warm and Savory Janchi Guksu (Korean Banquet Noodles)
Super Simple Janchi Guksu: A 10-Minute Recipe for Delicious Noodle Broth
Introducing a perfect Janchi Guksu recipe for those rainy days when you crave a warm, deep broth. You can easily create a wonderful meal using leftover vegetables from your fridge. This delicious noodle dish is ready in just 10 minutes, perfect for warming your body and soul on a chilly day.
Ingredients- Somen noodles, 2 servings (approx. 200g)
- Shiitake mushroom, 1
- Onion, 1/4
- Kimchi (a little, to taste)
- Zucchini (a little, about 1/4)
- Egg, 1
- Cheongyang chili pepper, 1 (optional, for a spicy kick)
- Green onion, 15cm length
- Water, 600ml
- Minced garlic, 1 Tbsp
- Anchovy sauce, 2 Tbsp (or Korean soy sauce)
- Soup stock cubes, 2 (or 600ml kelp broth)
Cooking Instructions
Step 1
First, prepare the toppings and vegetables. Whisk the egg lightly for an omelet to be sliced later, or keep it whisked to be added directly to the broth. Thinly julienne the shiitake mushroom, zucchini, and onion. Slice the kimchi into bite-sized pieces. Finely chop the green onion and Cheongyang chili pepper to add aromatic flavor.
Step 2
In a pot, bring 600ml of water to a rolling boil over high heat. Once the water boils, add the somen noodles. It’s important to stir the noodles to prevent them from sticking together as they cook.
Step 3
When the noodles start to boil over, add about 1/2 cup of cold water and bring it back to a boil. Repeating this process 1-2 times will make the noodles chewier and more resilient. (Tip: Cooking times may vary by brand, so refer to the package instructions.)
Step 4
Once the noodles are cooked, drain them in a colander and rinse them thoroughly under cold running water to remove excess starch. This step ensures the noodles remain firm and don’t become mushy.
Step 5
Now, in a separate pot, add 600ml of water and 2 soup stock cubes. Bring to a boil over high heat. If you don’t have stock cubes, you can use pre-made kelp broth or anchovy broth.
Step 6
Once the broth is boiling, add the julienned shiitake mushrooms and zucchini and cook them together until tender.
Step 7
When the broth comes to a boil again, slowly drizzle in the whisked egg. Let the egg cook until it forms ribbons. Stir in 1 Tbsp of minced garlic and 2 Tbsp of anchovy sauce (or Korean soy sauce) to season the broth. (Tip: Anchovy sauce adds a richer umami flavor.)
Step 8
Finally, add the chopped green onions and simmer briefly to infuse their aroma. Avoid overcooking the green onions, as they can become too soft.
Step 9
If you prefer a spicier broth, add the chopped Cheongyang chili pepper at this stage and simmer for a short while longer.
Step 10
Place the rinsed somen noodles into a serving bowl. Arrange the cooked shiitake mushrooms, zucchini, and kimchi as toppings. Pour the hot broth over the noodles to complete this delicious Janchi Guksu. You can also serve it with extra kimchi and chili oil if desired.
