Step 1

In a pot, add plenty of water, the whole onion (halved), green onion, anchovies, and kelp. Bring to a boil. Once the broth turns a light brown color, remove and discard all the solid ingredients to create a clean broth base.

Step 2

Discard the boiled solids as they can make the broth taste fishy. To the clear broth, add 0.5 Tbsp of soup soy sauce and 3 pinches of salt. Taste and adjust the seasoning. Since anchovies and kelp add saltiness, start with less seasoning.

Step 3

Julienne the zucchini, carrot, and shiitake mushroom. Briefly blanch these julienned vegetables in the simmering broth until slightly tender but still crisp, then remove them. This helps maintain their vibrant colors and fresh texture.

Step 4

For the egg garnish, beat the egg and cook it into a thin omelet. Let it cool, then slice it into thin strips (julienne). Similarly, julienne the pickled radish. These colorful toppings will make your Janchi Guksu even more appealing.

Step 5

Now, it’s time to cook the somen noodles. In a large pot of boiling water, add the 200g of somen noodles. Stir gently with chopsticks to prevent them from sticking together. The noodles are perfectly cooked when you can easily snap one in half without seeing a white core, and it breaks cleanly (approx. 3-4 minutes).

Step 6

While the noodles are cooking, let’s prepare the flavorful seasoning sauce. In a mixing bowl, combine the finely chopped green onion, minced Cheongyang chili pepper (add more if you like it spicy), and 1 Tbsp of minced garlic.

Step 7

Step 8

Add 1 Tbsp of finely ground toasted sesame seeds for a nutty aroma and flavor. A helpful tip for grinding: place the sesame seeds in a ziplock bag and gently roll over them with a rolling pin for easy grinding.

Step 9

Add 1 Tbsp of gochugaru (Korean chili flakes) for a mild spicy kick and a beautiful color.

Step 10

Drizzle in 1 Tbsp of sesame oil for an extra layer of fragrant richness.

Step 11

Add 0.5 Tbsp of sugar to balance the flavors, then pour in regular soy sauce until the ingredients are just covered (about 3-4 Tbsp). Mix all the sauce ingredients thoroughly until well combined.

Step 12

Once the somen noodles are cooked, rinse them thoroughly under cold running water. This step is crucial to remove excess starch, enhance their chewy texture, and prevent the broth from becoming cloudy. Drain the noodles completely.

Step 13

Ladle the warmed broth over the drained somen noodles in a serving bowl. Artfully arrange the colorful toppings you prepared. Serve with the seasoning sauce on the side, allowing each person to adjust the flavor to their preference. Enjoy this comforting and delicious meal, perfect for a rainy day or any time you need a hearty noodle dish!