Heartwarming and Refreshing Janchi Guksu Recipe
Flavorful Janchi Guksu at Home: How to Make Anchovy Broth and a Perfect Soy Sauce Seasoning
Enjoy Janchi Guksu, a beloved noodle dish with a clean, refreshing, warm broth and delightfully smooth noodles, perfect for all ages. Learn the simple yet delicious way to create flavorful broth and a wonderful seasoning sauce. This dish is perfect for a cozy day or a light, refreshing meal.
Main Ingredients for Janchi Guksu- 1 Dried Shiitake Mushroom
- 1 Egg
- 1/2 Cheongyang Pepper (optional, for a spicy kick)
- 3 Scallions (for garnish)
- 2 Servings Somyeon Noodles (approx. 200g)
- 800ml Water (for broth)
- 1 Anchovy and Kelp Broth Pack
- 2 Tbsp Soup Soy Sauce (for broth seasoning)
Delicious Soy Sauce Seasoning- 1 Tbsp Minced Garlic
- 7 Tbsp Regular Soy Sauce
- 0.5 Tbsp Sugar
- 1 Tbsp Sesame Oil
- 0.5 Tbsp Toasted Sesame Seeds
- 0.5 Tbsp Gochugaru (Korean chili flakes, optional)
- 2 Scallions (finely chopped for seasoning)
- 1 Tbsp Minced Garlic
- 7 Tbsp Regular Soy Sauce
- 0.5 Tbsp Sugar
- 1 Tbsp Sesame Oil
- 0.5 Tbsp Toasted Sesame Seeds
- 0.5 Tbsp Gochugaru (Korean chili flakes, optional)
- 2 Scallions (finely chopped for seasoning)
Cooking Instructions
Step 1
First, let’s prepare the broth for a deep and satisfying flavor. In a pot, add 800ml of water and 1 anchovy and kelp broth pack. Bring to a boil over medium heat and simmer for 10-15 minutes, allowing the flavors of the anchovies and kelp to fully infuse into the water.
Step 2
While the broth is simmering, let’s get the garnishes and seasoning ingredients ready. Thinly slice the dried shiitake mushroom. Cut the 3 scallions for garnish into lengths similar to the shiitake slices. Whisk the egg until smooth for making a thin omelet or for adding directly to the broth. Finely mince 1/2 Cheongyang pepper if you prefer a spicier taste. Finely chop the 2 scallions meant for the soy sauce seasoning.
Step 3
Now, it’s time to cook the somyeon noodles. In a large pot filled with plenty of water, bring it to a rolling boil. Add 2 servings of somyeon noodles and gently stir with chopsticks to prevent sticking. As the noodles boil and rise to the surface, pour in about one cup of cold water. Bring it back to a boil, then add cold water again. Repeat this process 2-3 times. This technique makes the noodles wonderfully chewy and firm. Once cooked, rinse the noodles thoroughly under cold running water and drain well. This step ensures the noodles stay perfectly textured and don’t become mushy.
Step 4
Once the broth is boiling, remove and discard the anchovy and kelp broth pack. Add the sliced shiitake mushrooms and the 3 garnish scallions to the clear broth and continue to simmer. Cook until the shiitake mushrooms are tender. Then, slowly drizzle in the whisked egg, stirring gently as you pour to create delicate ribbons of cooked egg in the broth.
Step 5
When the broth returns to a simmer, add 2 tablespoons of soup soy sauce to season. Using soup soy sauce provides a deep, umami-rich flavor to the broth. Taste and adjust the seasoning with more soup soy sauce or a pinch of salt if needed.
Step 6
Let’s prepare the delicious soy sauce seasoning separately. In a bowl, combine 1 tablespoon of minced garlic, 7 tablespoons of regular soy sauce, 0.5 tablespoon of sugar, 1 tablespoon of sesame oil, 0.5 tablespoon of toasted sesame seeds, (optionally) 0.5 tablespoon of gochugaru, and the 2 finely chopped scallions. Mix everything thoroughly until well combined. Your flavorful soy sauce seasoning is ready!
Step 7
Now, it’s time to plate your delicious Janchi Guksu! Arrange the chewy somyeon noodles attractively in a serving bowl. Ladle a generous amount of the warm, savory broth over the noodles. Top with the prepared garnishes (shiitake mushrooms, scallions) and minced Cheongyang pepper. For an extra burst of flavor, add 1-2 tablespoons of the soy sauce seasoning to your liking and mix. Enjoy your comforting and delicious bowl of Janchi Guksu!
