Heartwarming Janchi Guksu with Savory Anchovy Broth
The Ultimate Janchi Guksu Recipe: Rich Anchovy Broth, Flavorful Seasoning Sauce, and Delicious Toppings
Perfect for a rainy day or whenever you crave a comforting bowl of soup! We’ve prepared a special Janchi Guksu recipe that the whole family can enjoy together. Experience the deep, savory flavor of the anchovy broth, complemented by a variety of carefully prepared toppings and a delicious seasoning sauce, creating a truly memorable meal. Prepare it easily and make your dinner table extra special!
Noodle Ingredients
- Wheat noodles (Somen) – appropriate amount
Rich and Savory Anchovy Broth Ingredients
- Water 2.5L
- Dried anchovies (for broth) 10 pcs
- Dried anchovies (for soup) 10 pcs
- Kelp 1 sheet (approx. 10x10cm)
- Dried shrimp 1 handful (optional, for enhanced flavor)
- Leek roots 3 pcs
- Onion 1/2 (with skin)
- Leek 1 stalk (white part)
- Soup soy sauce 1 Tbsp
- Fish sauce (e.g., anchovy or sand lance) 1 Tbsp
- Salt 1/2 tsp (for seasoning adjustment)
Colorful Topping Ingredients
- Zucchini 1/2
- Cooking oil – a little
- Salted fermented shrimp 1 tsp
- Cucumber 1/2
- Chives 1 handful
- Aged kimchi 3 leaves
- Sugar 1 tsp
- Sesame oil – a little
- Eggs 2
- Fish cakes 2 sheets
Flavorful Seasoning Sauce Ingredients
- Soy sauce 3 Tbsp
- Mirin (sweet cooking wine) 1 Tbsp
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Toasted sesame seeds 1 Tbsp
- Scallions (green parts), finely chopped 2 Tbsp
- Cheongyang chili pepper, finely chopped 1 (adjust to spice preference)
- Black pepper – a pinch (a dash)
- Water 2.5L
- Dried anchovies (for broth) 10 pcs
- Dried anchovies (for soup) 10 pcs
- Kelp 1 sheet (approx. 10x10cm)
- Dried shrimp 1 handful (optional, for enhanced flavor)
- Leek roots 3 pcs
- Onion 1/2 (with skin)
- Leek 1 stalk (white part)
- Soup soy sauce 1 Tbsp
- Fish sauce (e.g., anchovy or sand lance) 1 Tbsp
- Salt 1/2 tsp (for seasoning adjustment)
Colorful Topping Ingredients
- Zucchini 1/2
- Cooking oil – a little
- Salted fermented shrimp 1 tsp
- Cucumber 1/2
- Chives 1 handful
- Aged kimchi 3 leaves
- Sugar 1 tsp
- Sesame oil – a little
- Eggs 2
- Fish cakes 2 sheets
Flavorful Seasoning Sauce Ingredients
- Soy sauce 3 Tbsp
- Mirin (sweet cooking wine) 1 Tbsp
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Toasted sesame seeds 1 Tbsp
- Scallions (green parts), finely chopped 2 Tbsp
- Cheongyang chili pepper, finely chopped 1 (adjust to spice preference)
- Black pepper – a pinch (a dash)
- Soy sauce 3 Tbsp
- Mirin (sweet cooking wine) 1 Tbsp
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Toasted sesame seeds 1 Tbsp
- Scallions (green parts), finely chopped 2 Tbsp
- Cheongyang chili pepper, finely chopped 1 (adjust to spice preference)
- Black pepper – a pinch (a dash)
Cooking Instructions
Step 1
First, let’s prepare the rich and savory anchovy broth, which is the soul of Janchi Guksu. In a pot, combine 2.5L of water with dried anchovies (for broth), dried anchovies (for soup), kelp, dried shrimp (optional), leek roots, and half an onion (with skin). Bring it to a boil over high heat. Once boiling, remove the kelp after 2-3 minutes. Reduce the heat to medium and simmer gently for 30 minutes. To enhance the broth’s flavor and remove any unpleasant smells, you can boil it uncovered. Once the broth has adequately infused, let it cool down slightly. Allowing it to cool allows the flavors to deepen further.
Step 2
Strain the well-infused broth through a fine-mesh sieve to remove all solids, ensuring a clear and rich broth. Season the broth with 1 Tbsp of soup soy sauce, 1 Tbsp of fish sauce, and adjust with 1/2 tsp of salt to your preference. It’s best to season it slightly lightly at first, and then adjust the final seasoning after adding the noodles and toppings.
Step 3
Now, let’s prepare the colorful toppings to make your Janchi Guksu even more delightful! Thinly slice 2 sheets of fish cake and lightly toast them in a dry pan to bring out their savory flavor. Thinly slice half a zucchini and sauté it in a pan with a little cooking oil. Season lightly with 1 tsp of salted fermented shrimp. The residual heat will gently cook the zucchini, making it tender. Briefly blanch 1 handful of chives in boiling water for just a few seconds, squeeze out excess water, and chop them into bite-sized pieces. Gently toss them with a pinch of salt and a little sesame oil. Squeeze out the excess juice from 3 leaves of aged kimchi and shred them. Mix the shredded kimchi with 1 tsp of sugar and a little sesame oil for a sweet and tangy flavor. Prepare egg crepes by separating the yolks and whites, then pan-fry them thinly and slice them into strips.
Step 4
Let’s also make the flavorful seasoning sauce to accompany your noodles. In a small bowl, combine 3 Tbsp of soy sauce, 1 Tbsp of mirin, 1/2 Tbsp of gochugaru, 1 Tbsp of toasted sesame seeds, 2 Tbsp of finely chopped scallions, 1 finely chopped Cheongyang chili pepper (add more if you like it spicier), and a dash of black pepper. Mix everything well. You can also add a little minced garlic if you prefer.
Step 5
Finally, it’s time to cook the wheat noodles. Fill a large pot about halfway with water and bring it to a rolling boil. Once the water is boiling, carefully add the wheat noodles, spreading them out to prevent clumping. As the noodles start to boil, add about 1/2 cup of cold water 1-2 times to control the boiling and ensure even cooking. Cook for about 4 minutes until they are perfectly al dente. Immediately rinse the cooked noodles under cold running water to remove excess starch and achieve a chewy texture. Drain them well, then gently shape them into circular portions in serving bowls.
Step 6
Now, pour the warmed broth over the noodles and artfully arrange the colorful toppings, ensuring they don’t overlap, for a visually appealing presentation. This delicious Janchi Guksu recipe, loved by everyone from children to adults, is sure to create a happy and satisfying mealtime with your dear family. Enjoy!
