Chewy Zucchini Janchi Guksu (Banquet Noodles)
Simple & Delicious Zucchini Janchi Guksu Recipe: Easy Noodle Broth
This Janchi Guksu recipe features finely shredded zucchini, salted to retain its bite, then stir-fried to remove excess moisture. It’s then generously piled on top of the noodles as a flavorful garnish. Adding thin omelet strips (jidan) for topping not only enhances the visual appeal with vibrant colors but also adds a boost of protein, making it a satisfying and hearty meal.
Noodle Ingredients- 1 zucchini
- 2 eggs
- 200g somyeon (thin wheat noodles, for 2 servings)
- A little dried seaweed (gim, for garnish, optional)
- 1/2 Tbsp minced garlic
- A pinch of toasted sesame seeds
Broth- 1 L anchovy broth
- 1 Tbsp soup soy sauce
- 1/2 tsp salt
- A pinch of black pepper
For Salting Zucchini- 1/2 Tbsp salt
- 1 L anchovy broth
- 1 Tbsp soup soy sauce
- 1/2 tsp salt
- A pinch of black pepper
For Salting Zucchini- 1/2 Tbsp salt
Cooking Instructions
Step 1
First, wash the zucchini thoroughly. Then, using a mandoline slicer or a knife, cut it into long, thin julienne strips. Using a mandoline ensures uniform thickness, making it easier to cook evenly.
Step 2
In a bowl, sprinkle the julienned zucchini with 1/2 tablespoon of salt and gently toss to combine. Let it sit for about 10 minutes to draw out moisture. This step is crucial for maintaining the zucchini’s crisp texture and preventing it from becoming mushy.
Step 3
After 10 minutes, firmly squeeze the salted zucchini with your hands to remove as much excess water as possible. Properly draining the zucchini will help it achieve a delicious, slightly crisp stir-fried texture.
Step 4
Heat a non-stick pan over low heat. Add a small amount of cooking oil, then use a paper towel to lightly coat the entire pan surface with a thin layer of oil. Whisk the 2 eggs well and pour them into the pan. Cook slowly over low heat until a thin omelet is formed. This is called ‘jidan’.
Step 5
Once the omelet is cooked, let it cool completely. Then, slice it into bite-sized pieces. Cutting it into thin strips or small pieces will make it a lovely garnish that complements the noodles well.
Step 6
Wipe the same pan clean with a paper towel and add a little more cooking oil. Add the squeezed zucchini and 1/2 tablespoon of minced garlic. Stir-fry over high heat, quickly tossing the ingredients to evaporate any remaining moisture and bring out a savory aroma.
Step 7
Bring 1 liter of anchovy broth to a boil in a pot. Once the broth starts boiling, season it with 1 tablespoon of soup soy sauce, 1/2 teaspoon of salt, and a pinch of black pepper to balance the flavors. Feel free to adjust the salt and soy sauce to your preference.
Step 8
Now, let’s cook the noodles. In a large pot, bring 1.2 liters of water to a rolling boil. Add 2 servings of somyeon, spreading them out so they don’t clump. Stir gently with chopsticks as they cook to prevent sticking. When the water starts to boil over, add half a cup of cold water to calm the boil. Repeat this process two more times. Cook for about 4 minutes in total, until the noodles are perfectly al dente and chewy.
Step 9
Immediately after cooking, drain the somyeon in a colander and rinse them thoroughly under cold running water. Rinsing under cold water firms up the noodles, giving them a wonderfully chewy texture.
Step 10
Assemble the dish by placing the chewy somyeon in a serving bowl. Ladle the warm broth over the noodles. Generously top with the sautéed zucchini, sliced omelet, and a sprinkle of dried seaweed. A final garnish of toasted sesame seeds completes this delightful Janchi Guksu. Enjoy!
