Festive Vermicelli Soup: Simple & Flavorful!
An Exceptionally Simple Janchi Guksu Recipe with a Flavorful Broth
Many people find making Janchi Guksu (Korean festive vermicelli noodles) to be a bit daunting. It seems like you need various ingredients for the broth, and you have to carefully consider the timing for adding anchovies and kelp. The seasoning paste also appears complicated. This recipe simplifies everything without requiring complex steps! Just remember two things: time and salt for seasoning! If you have any difficult parts, feel free to leave a comment and I’ll answer.
Broth Ingredients
- 1 stalk green onion (white part mainly, root is optional)
- 1 pack dried anchovy and kelp broth pack
- 1/2 onion (thoroughly washed with skin)
- 1 chili pepper (optional)
- 1 L water
- 1 Tbsp salt (for seasoning)
Toppings & Other Ingredients
- 3 Tbsp aged kimchi (finely chopped)
- 1 egg
- 1 Tbsp sesame seeds
- 1 packet seasoned seaweed (Gim)
- 1 serving of somen noodles
- 3 Tbsp aged kimchi (finely chopped)
- 1 egg
- 1 Tbsp sesame seeds
- 1 packet seasoned seaweed (Gim)
- 1 serving of somen noodles
Cooking Instructions
Step 1
In a deep pot, add 1 dried anchovy and kelp broth pack and 1 liter of water. Do not turn on the heat yet; let the ingredients steep for a moment to release their flavors. (You can add more anchovies or kelp at this stage if desired, but the pack alone provides a good base.)
Step 2
Thoroughly wash the onion, scrubbing with baking soda or coarse salt, then cut it into quarters and add it to the pot for the broth. The onion skin will add a subtle sweetness and depth to the broth.
Step 3
Prepare the green onion, mainly using the white parts, and cut them into large pieces. Including the root can enhance the broth’s flavor.
Step 4
You can optionally add more dried anchovies or kelp at this point. If you do, add them from the beginning with the other broth ingredients. (In this recipe, only kelp was added as an option.)
Step 5
Now, place the pot over medium heat and bring it to a boil. Cover and simmer for at least 30 minutes, or longer, to allow the broth to develop a deep, rich flavor. The key to a delicious broth is patience and time!
Step 6
As the broth simmers and the water reduces by about half, periodically add more hot water to maintain the liquid level while continuing to simmer. The duration of simmering is more important than the exact water amount.
Step 7
Continue simmering until the onion is completely soft and can be easily pierced with a fork. This ensures all the vegetable flavors have fully infused into the broth.
Step 8
Strain the well-simmered broth through a fine-mesh sieve to get a clear liquid. Add 1 Tbsp of soup soy sauce (Guk-ganjang) to the strained broth for basic seasoning.
Step 9
Now, season the broth with salt to your preference. It’s advisable to keep it slightly less salty, considering the seasoning paste will be added later. Once seasoned, refrigerate or freeze the broth to chill it.
Step 10
In a pan, heat 2 Tbsp of oil over medium-low heat. Add 1 Tbsp of minced garlic and 1/2 Tbsp of red pepper flakes and sauté until fragrant, being careful not to burn the garlic. Add 3 Tbsp of finely chopped aged kimchi and stir-fry until the kimchi has softened. Finish by sprinkling with 1 Tbsp of sesame seeds. This stir-fried kimchi will serve as a delicious topping.
Step 11
Time to make the egg garnish. For one serving, 1 egg is sufficient. Generously coat a pan with about 2 Tbsp of oil and heat over medium-low heat. Pour in the beaten egg thinly. Once the edges begin to set, flip and cook until golden brown on both sides.
Step 12
Make the egg yolk garnish using the same method as the egg white garnish. Once cooled, thinly slice the egg crepes into strips.
Step 13
Now, let’s prepare the seasoning paste. In a small bowl, combine minced green onion (green parts), 2 minced chili peppers (red or green), 1/2 Tbsp minced garlic, and 1/2 Tbsp red pepper flakes. Add just enough soy sauce (soup soy sauce or regular soy sauce) to make it moist, and mix well. You can add other seasonings or chopped vegetables to your liking.
Step 14
Boil the somen noodles in hot water, then rinse them thoroughly under cold water and drain. Arrange the cooked somen noodles attractively in a bowl. Pour a generous amount of the chilled broth over the noodles. Top with the prepared stir-fried kimchi, egg garnish, seasoning paste, and a packet of seasoned seaweed. Serve and enjoy your delicious Janchi Guksu!
