Simple and Delicious Janchi-guksu: Gimhae Daedong Halme Guksu Style
Recreating Gimhae Daedong Halme Guksu at Home: An Easy Janchi-guksu Recipe
This is a simple yet deeply flavorful Janchi-guksu (Korean noodle soup) made in the style of the famous Daedong Halme Guksu from Gimhae, Gyeongnam Province. The signature of this style is its minimalist toppings of pickled radish and chives. This recipe uses readily available ingredients like pickled radish for kimbap and stir-fried zucchini (instead of chives) to achieve a similar comforting taste with ease. Enjoy a warm and satisfying meal without complex steps.
Noodle Ingredients- 1 serving Somyeon (thin wheat noodles)
- 1/2 Kimbap-style pickled radish (danmuji)
- Approx. 50g Zucchini (or chives)
Broth Ingredients- 1 Dried pollock head (hwangtae)
- 1 piece Dried kelp (dashima), 5x5cm
- 10g Dried anchovies for broth
- 50g Radish (or radish scraps)
- 1/2 tsp Soup soy sauce (for seasoning)
- Pinch of salt (for seasoning)
Seasoned Soy Sauce- 2 Tbsp Prepared broth
- 1 Tbsp Soup soy sauce
- 2 Tbsp Soy sauce
- 2 tsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced green onion
- 1 tsp Sesame oil
- 1 tsp Toasted sesame seeds
- 1 tsp Onion syrup (or plum extract)
- 1 Dried pollock head (hwangtae)
- 1 piece Dried kelp (dashima), 5x5cm
- 10g Dried anchovies for broth
- 50g Radish (or radish scraps)
- 1/2 tsp Soup soy sauce (for seasoning)
- Pinch of salt (for seasoning)
Seasoned Soy Sauce- 2 Tbsp Prepared broth
- 1 Tbsp Soup soy sauce
- 2 Tbsp Soy sauce
- 2 tsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced green onion
- 1 tsp Sesame oil
- 1 tsp Toasted sesame seeds
- 1 tsp Onion syrup (or plum extract)
Cooking Instructions
Step 1
Prepare a rich broth. In a pot, combine the dried pollock head, kelp, dried anchovies, and radish. Add water and bring to a boil. Once boiling, immediately remove the kelp. Remove the anchovies within 5 minutes to avoid bitterness. Continue to simmer on low heat for another 10-15 minutes with just the pollock head and radish to extract deep flavor. Lightly season the finished broth with a small amount of soup soy sauce and salt. (Tip: Using frozen radish scraps or trimmed radish peels can add more depth to the broth.)
Step 2
Make the flavorful seasoned soy sauce. In a small bowl, mix together 2 Tbsp of the prepared broth, 1 Tbsp soup soy sauce, 2 Tbsp soy sauce, 2 tsp gochugaru, 1 Tbsp minced green onion, 1 tsp sesame oil, 1 tsp toasted sesame seeds, and 1 tsp onion syrup (or plum extract or oligodang for sweetness). Mix well. (Tip: If you prefer it spicier, adjust the amount of gochugaru or add finely minced Cheongyang chili peppers.)
Step 3
Prepare the noodle toppings. Julienne the kimbap-style pickled radish. Gently rinse the kelp used for the broth and julienne it. Julienne the zucchini into similar lengths and lightly stir-fry them in a pan. Season lightly with salt and pepper to enhance the flavor. (If using chives, wash them and cut into 3-4cm lengths.)
Step 4
Cook the somyeon noodles. In a large pot of boiling water, add the somyeon and cook for 3-4 minutes. Quickly rinse the cooked noodles under cold running water to remove excess starch, drain thoroughly, and arrange them neatly in a serving bowl. Top with the prepared julienned pickled radish, kelp, and stir-fried zucchini.
Step 5
Pour in the warm broth and serve. Ladle the prepared warm broth into the bowl over the noodles and toppings. Spoon the seasoned soy sauce on top as desired. (Tip: For an extra layer of flavor and texture, you can crumble some roasted seaweed (gim) over the top.)
