Heartwarming and Satisfying Janchi Guksu (Feast Noodles)
Delicious Feast Noodles for Everyone
Introducing a generous and delicious Janchi Guksu recipe that will captivate the taste buds of the whole family, a must-have for housewarmings or special occasions. The deep flavor of anchovy broth combined with a colorful array of toppings creates a rich and fulfilling meal. On a special day, create a happy time with your loved ones over a warm bowl of Janchi Guksu.
Noodle and Topping Ingredients- 300g rice noodles (or regular somyeon)
- 200g well-fermented kimchi
- 1/2 fresh cucumber
- 1 egg
- 2 sheets of roasted gim (seaweed)
- Anchovy-kelp broth (as needed)
Kimchi Seasoning- 1 tsp sugar
- 2 tsp perilla oil
For Egg Omelet- A pinch of salt
- 1 tsp sugar
- 2 tsp perilla oil
For Egg Omelet- A pinch of salt
Cooking Instructions
Step 1
First, let’s make the broth that adds a deep flavor to the Janchi Guksu. Fill a pot with plenty of water and add 1 large piece of green onion, 2-3 pieces of radish, 1 small potato, 1 small onion, and a handful of dried anchovies. Remove the green onion once its flavor has infused, and simmer the remaining ingredients over medium-low heat for about 30 minutes to extract a rich broth. While simmering, make sure to wash and include vegetable peels as they contain many beneficial nutrients.
Step 2
Strain the well-simmered broth to make it clear. Season the clear broth with soup soy sauce and salt to your taste. It’s best to add seasoning gradually and taste as you go to achieve the perfect balance.
Step 3
Prepare the egg omelet. Whisk 1 egg with a pinch of salt until well combined. Heat a lightly oiled pan over low heat and cook thinly to make an omelet. Once cooked, let it cool slightly and then cut it into bite-sized pieces.
Step 4
Wash the cucumber and julienne it thinly. Place the roasted gim sheets in a plastic bag and crush them with your hands or cut them with scissors to make crumbled gim flakes. This will add a nutty flavor to your Janchi Guksu.
Step 5
Squeeze out the excess liquid from the well-fermented kimchi and chop it into bite-sized pieces. In a bowl, combine the chopped kimchi with 1 teaspoon of sugar and 2 teaspoons of perilla oil, then gently mix. The nutty aroma of the perilla oil will enhance the kimchi’s flavor.
Step 6
Now it’s time to cook the noodles. I’m using rice noodles here because they contain no flour, which results in a cleaner broth, but regular somyeon (thin wheat noodles) works wonderfully too.
Step 7
Bring a large pot of water to a rolling boil. Add the noodles and, as the water starts to boil up, pour in a cup of cold water. Repeat this process three times. Because rice noodles are thicker than regular somyeon, repeating the cold water addition three times ensures they cook to a perfectly chewy texture. If you’re using regular somyeon, repeat the process 2.5 times, then check for doneness and adjust cooking time as needed.
Step 8
Once the noodles are cooked, drain them and immediately transfer them to a bowl of cold water. Rinse them thoroughly by rubbing gently to remove excess starch. This step makes the noodles more firm and gives them a cleaner taste.
Step 9
Drain the rinsed noodles well in a colander. Rice noodles tend to be shorter than somyeon, so they might not form neat noodle nests. Gently loosen them with chopsticks to separate them.
Step 10
Arrange the noodles attractively in a serving bowl, and top with the prepared julienned cucumber.
Step 11
Next, artfully place the cut egg omelet on top.
Step 12
Finally, generously add the seasoned kimchi and the crumbled gim flakes for a visually appealing and flavorful finish.
Step 13
Pour in the warm broth as desired, and your delicious Janchi Guksu is ready! Enjoy your meal.
