Hearty and Delicious Janchi Guksu (Feast Noodles)
The Ultimate Janchi Guksu Recipe: Rich Anchovy Broth and Special Seasoning Sauce for Unforgettable Flavor!
When you’re feeling under the weather and your appetite is low, a bowl of Janchi Guksu with its warm, clear anchovy broth is incredibly comforting. The addition of a sweet, tangy, and slightly spicy special seasoning sauce elevates the flavor even further. You can easily enjoy this restaurant-quality dish in your own home. It’s perfect for a weekend family meal that everyone, young and old, will absolutely love. Make it now!
Rich Anchovy Broth- 1 handful of dried anchovies for broth
- 1 piece of dried kelp (optional)
- 1 broth sachet (or anchovies, kelp, dried shrimp, etc.)
- 1 Tbsp soy sauce for soup
- Pinch of black pepper
Hearty Toppings- 1/3 Korean zucchini (Aehobak)
- 1/3 carrot
- 1 egg
- 1 bowl of well-fermented kimchi
Flavorful Seasoning Sauce- 3 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 1/3 Tbsp gochugaru (Korean chili flakes)
- 1 Cheongyang chili pepper
- 1 Tbsp minced garlic
- 1/2 green onion, finely chopped
Chewy Noodles- 1.5 handfuls of somyeon (thin wheat noodles)
- 1/3 Korean zucchini (Aehobak)
- 1/3 carrot
- 1 egg
- 1 bowl of well-fermented kimchi
Flavorful Seasoning Sauce- 3 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 1/3 Tbsp gochugaru (Korean chili flakes)
- 1 Cheongyang chili pepper
- 1 Tbsp minced garlic
- 1/2 green onion, finely chopped
Chewy Noodles- 1.5 handfuls of somyeon (thin wheat noodles)
- 1.5 handfuls of somyeon (thin wheat noodles)
Cooking Instructions
Step 1
First, let’s make a deep and rich anchovy broth. In 1 liter of water, add a broth sachet and a handful of dried anchovies for broth; this will make the broth flavor much more robust. (You can also add other ingredients like kelp or dried shrimp to the sachet.) Bring the water, anchovies, and sachet to a boil in a pot and simmer for 15-20 minutes. While the broth is simmering, prepare the other ingredients to save time. Once the broth is ready, season it with 1 Tbsp of soy sauce for soup and a dash of pepper. (Since you’ll be adding a separate seasoning sauce, keep the initial seasoning minimal. If you’re not using the seasoning sauce, adjust the final seasoning with salt.)
Step 2
With plenty of anchovies added, a rich and savory broth is ready! Anchovy broth is truly the best for Janchi Guksu. While it’s delicious on its own, we’ll add an even more special flavor in the next steps.
Step 3
While the broth is simmering, let’s prepare the delicious toppings. Wash the Korean zucchini and carrot thoroughly and slice them into thin julienne strips. Beat the egg lightly, removing any stringy bits. (You can separate the yolk and white to make two separate egg crepes if you prefer, but a single crepe is perfectly fine for simplicity.) I like to cut the vegetables and egg a bit thicker for a nice bite.
Step 4
Now, let’s make the egg crepe. Before pouring the egg mixture, make sure the frying pan is heated over low heat. Lightly grease the pan, then wipe it with a paper towel to create a thin, even coating; this prevents sticking and ensures a beautiful crepe. Pour the beaten egg into the preheated pan and cook gently over low heat. I made mine a bit thicker and then cut it into thick strips for a satisfying texture.
Step 5
In a lightly oiled frying pan, stir-fry the julienned zucchini and carrots. Add the carrots last as they have a vibrant color and require less cooking time. Stir-fry them lightly to prevent sticking, and season with a pinch of salt. I prefer them slightly crisp, so I only stir-fried them for a very short time, but you can cook them longer if you prefer a softer texture. Adjust the cooking time according to your preference.
Step 6
Finally, prepare the well-fermented kimchi to serve as a topping. Finely chop the kimchi. (Some people like to place kimchi directly on top of the noodles, while others prefer to have it on the side. Personally, I enjoy it on top, but this recipe suggests serving it separately.)
Step 7
Finely mince the green onion and Cheongyang chili pepper for the seasoning sauce. Instead of using store-bought minced garlic, freshly minced garlic will provide a much more vibrant flavor. Don’t mince it too finely to retain some texture.
Step 8
Now, let’s make the amazing seasoning sauce. In a bowl, combine 3 Tbsp soy sauce, 1 Tbsp mirin, and 1/3 Tbsp gochugaru. Add the minced green onion, Cheongyang chili pepper, and minced garlic, and mix well. This sauce is also excellent for seasoned rice bowls (Kongnamul Bap) or bibim guksu (spicy mixed noodles). Its spicy and savory flavor will further enhance the deliciousness of your Janchi Guksu. It’s truly a masterpiece!
Step 9
Add about a handful of somyeon noodles to boiling water and cook for 3-4 minutes, stirring occasionally to prevent sticking. Adding 2-3 splashes of cold water during cooking will make the noodles chewier and more elastic. (This is a trick my mother taught me: when rinsing with cold water, rub the noodles vigorously with your hands; they become much chewier.) Once cooked, rinse the noodles immediately under cold running water to remove excess starch. Drain them thoroughly in a colander. All preparations are now complete!
Step 10
Place the chewy noodles in a serving bowl and pour the warm anchovy broth over them. Arrange the prepared Korean zucchini, carrot, egg crepe, and chopped kimchi attractively on top. Finally, add the seasoning sauce to your liking. Janchi Guksu is surprisingly simple and easy to make! Warm broth dishes are always a delight.
