Banquet Noodles (Janchi Guksu): A Simple and Delicious Korean Noodle Soup
Master the Art of Making Flavorful Banquet Noodles with This Easy Recipe
Enjoy a comforting bowl of Janchi Guksu, a beloved Korean noodle soup! This recipe guides you through creating a rich anchovy broth, perfectly cooked somyeon noodles, and vibrant toppings. It’s a dish that warms the soul and satisfies the palate, especially when served with kimchi and a savory seasoning sauce.
Main Ingredients- 2 servings of Somyeon noodles (approx. 200g)
- 1.5L Water
- Kimchi, for serving
- Shredded dried seaweed (Gim), for garnish
Cooking Instructions
Step 1
First, let’s prepare the rich and refreshing broth that is the heart of Janchi Guksu. In a pot, combine 1.5L of water with 7-8 gutted dried anchovies. Bring to a boil over high heat.
Step 2
Once the broth comes to a boil, reduce the heat to medium-low and simmer for another 10 minutes to fully extract the umami flavor from the anchovies. Be careful not to over-boil, as it can result in a bitter taste.
Step 3
While the broth is simmering, prepare the toppings. Finely julienne 1/4 onion, 1/7 zucchini, and 2 shiitake mushrooms. For the eggs, you can whisk them and cook thin omelets, then julienne them, or scramble them and crumble them. If you like a bit of spice, thinly slice 1 red or green chili pepper. Finely chop the white part of 1/5 leek. Mince 1-2 cloves of garlic for the seasoning sauce.
Step 4
After the broth has simmered sufficiently, remove the anchovies. Add the julienned onion, zucchini, shiitake mushrooms, and chili pepper (if using) to the broth. Simmer for another 2-3 minutes, just until the vegetables are slightly tender but not mushy. For the eggs, you can pour the whisked eggs thinly into the simmering broth to create delicate egg ribbons, or scramble them directly in the pot and break them up.
Step 5
Your clear and flavorful Janchi Guksu broth is now ready! Taste and adjust the seasoning with a bit of soup soy sauce or salt if needed.
Step 6
Now, let’s make the delicious seasoning sauce. In a bowl, combine 1 Tbsp minced garlic, 1 Tbsp gochugaru, 5 Tbsp soy sauce, 1 Tbsp sesame oil, and a pinch of toasted sesame seeds. Mix well. This sauce is also great for bibim guksu (spicy mixed noodles) or bibimbap.
Step 7
Finely chop some well-fermented kimchi. Kimchi is a classic pairing with Janchi Guksu and adds a delightful zest.
Step 8
It’s time to cook the noodles! Bring a large pot of water to a rolling boil. Add 2 servings of somyeon noodles and cook for 3-4 minutes, or according to package directions, adjusting for your preferred tenderness. Stir gently with chopsticks occasionally to prevent the noodles from sticking. Adding a pinch of salt to the boiling water will help make the noodles chewier.
Step 9
Once cooked, immediately drain the somyeon and rinse them thoroughly under cold running water. This rinsing step is crucial for achieving a delightfully chewy and springy noodle texture. Drain well in a colander.
Step 10
Arrange the drained somyeon noodles attractively in serving bowls. Ladle the hot, prepared broth over the noodles. Garnish generously with shredded dried seaweed and your prepared toppings (julienned vegetables, egg ribbons, etc.).
Step 11
Serve with the finely chopped kimchi and the prepared seasoning sauce on the side. Enjoy slurping up every delicious mouthful of your homemade Janchi Guksu!
