Comforting Janchi Guksu (Banquet Noodles)
The Secret to Delicious Janchi Guksu is its Flavorful Broth
A single sip of this refreshingly savory and rich broth will make you forget the hardships of the day, enveloping your entire being in happiness. This comforting bowl of noodles is Janchi Guksu.
Broth Ingredients- 2 liters water
- 1 handful dried anchovies (for broth, guts removed recommended)
- 1/4 radish (cut into large chunks)
- 5 sheets dried kelp (kombu)
- 1/2 onion (cut into large chunks)
- 2 stalks green onion (white parts mostly, cut into large chunks)
- 2-3 dried shiitake mushrooms (rehydrate if using dried)
Topping Ingredients- 2 eggs
- 1/4 zucchini (julienned)
- 1/4 carrot (julienned)
- 1/2 green onion (finely chopped)
- Sesame seeds (to garnish)
Seasoning- 4 Tbsp soy sauce (for soup or regular)
- Pinch of salt (to adjust seasoning)
- Pinch of black pepper (optional)
- 2 eggs
- 1/4 zucchini (julienned)
- 1/4 carrot (julienned)
- 1/2 green onion (finely chopped)
- Sesame seeds (to garnish)
Seasoning- 4 Tbsp soy sauce (for soup or regular)
- Pinch of salt (to adjust seasoning)
- Pinch of black pepper (optional)
Cooking Instructions
Step 1
First, prepare the broth ingredients to achieve a deep flavor. Heat a dry pan over medium heat and toast 1 handful of dried anchovies for about 3-5 minutes until their fishy aroma dissipates. It’s recommended to remove the guts of larger anchovies as they can impart a bitter taste, but it’s optional for smaller ones.
Step 2
In a pot, combine 2 liters of water with the toasted anchovies, 1/4 large chunk of radish, 5 sheets of kelp, half an onion, 2 stalks of green onion, and 2-3 shiitake mushrooms. Bring to a boil over high heat, then reduce to medium-low heat and simmer until the broth is reduced by about half (approximately 30-60 minutes). For an easier option, you can use a commercial broth bag with vegetables.
Step 3
Kelp can release a slimy texture if boiled for too long, so remove it after about 10 minutes once the broth starts boiling. Set the kelp aside as it will be used for toppings later.
Step 4
Once the broth has reduced by half, season with 4 tablespoons of soy sauce and a pinch of salt to taste. After tasting and adjusting the seasoning, strain the broth through a fine-mesh sieve. This completes the essential broth for your Janchi Guksu.
Step 5
Now, let’s prepare the colorful toppings that will make your Janchi Guksu truly special.
Step 6
Separate the egg whites and yolks from 2 eggs into two separate bowls. In the bowl with egg whites, add 1 tablespoon of water or cooled broth and a pinch of salt. Whisk well until combined. Repeat the same process for the egg yolks.
Step 7
For the zucchini, use only the flesh. You can use a peeler or knife to remove the skin, then cut the firm outer part into thin julienne strips, discarding the seedy core.
Step 8
Julienne the carrot into strips of similar thickness to the zucchini.
Step 9
Rinse the reserved kelp and slice it into thin strips for your toppings.
Step 10
Lightly grease a non-stick pan with a very small amount of cooking oil. Then, use a paper towel to wipe the pan, ensuring a thin, even layer of oil is spread across the surface. This prevents the egg crepes from sticking and helps create thin layers.
Step 11
Heat the oiled pan over low heat. Pour in the whisked egg whites and gently swirl the pan to spread it into a thin, wide crepe. Once the egg white begins to set, flip it carefully and cook briefly on the other side. The key is to make it very thin.
Step 12
Using the same method, cook the whisked egg yolks into a thin crepe over low heat. Egg yolks cook quickly, so be careful not to burn them.
Step 13
Let the cooked egg crepes cool slightly, then slice them into fine julienne strips, about 2-3mm thick. Aim for delicate, ribbon-like cuts.
Step 14
In a pan with a tiny bit of oil, sauté the julienned zucchini over medium heat for just 30 seconds to 1 minute. Overcooking will make them mushy, so it’s important to keep them slightly crisp.
Step 15
Similarly, add a little oil to the pan and sauté the julienned carrots over medium heat for 30 seconds to 1 minute. Carrots add natural sweetness and color, and it’s good to sauté them towards the end.
Step 16
With all the toppings ready, it’s time to cook the noodles. For a 2-serving portion, boil about 2 liters of water in a pot over high heat until it reaches a rolling boil. Once boiling, gently spread the somen noodles into the water, separating them to prevent clumping.
Step 17
As soon as the noodles are added and the water begins to boil vigorously again, add about 1 cup of cold water. This step, known as ‘adding cold water,’ helps to cook the noodles to a perfect chewy and firm texture.
Step 18
When the water starts boiling again, carefully drain the noodles. Rinse them quickly under cold running water to remove excess starch, then drain thoroughly in a colander. The entire cooking process, from adding noodles to draining, should take approximately 3 minutes for the best texture. Overcooking will make them soggy, so tasting a strand to check for doneness is a good idea. The exact cooking time may vary depending on the amount of water used.
Step 19
If you prefer your noodles warm, you can briefly dip the cold-rinsed noodles back into the boiling broth (this is called ‘toe-ryeom’) before serving. This warms the noodles and allows them to absorb some of the broth’s flavor.
Step 20
Place the drained noodles into a serving bowl and ladle a generous amount of warm broth over them. Then, arrange the thinly sliced green onions attractively on top.
Step 21
Finally, artfully arrange the prepared toppings (egg crepes, zucchini, carrots, kelp strips) over the noodles and broth. Sprinkle with sesame seeds and a pinch of black pepper according to your preference. For an extra touch, finely chopped kimchi (with excess seasoning removed) can also be a delicious addition. (Tip: Using shiitake mushrooms in the broth adds a deeper flavor, and the cooked shiitake mushrooms can also be sliced and used as a topping.)
