Hearty and Delicious Janchi-guksu Recipe
A Generous Portion of Janchi-guksu for Everyone to Enjoy
When you have many mouths to feed, noodles are often a better choice than rice! This Janchi-guksu, or Korean banquet noodles, is hearty and satisfying. A warm anchovy broth paired with chewy somyeon noodles and a variety of colorful toppings creates a wonderfully rich flavor experience. Follow this easy and detailed recipe to make delicious Janchi-guksu at home!
Main Ingredients
- Somen noodles 600g (for 4 servings)
- Onions 2 medium
- Zucchini 1 medium
- Carrot 1/3 medium
- Eggs 4 large
Broth Ingredients
- Water 3000ml (12 cups)
- Dried anchovies 15 pcs (gutted)
- Onion 1 medium (can be used with skin)
- Korean radish 1/4 piece
- Green onion 1 stalk (white parts preferred)
- Minced garlic 1 Tbsp
- Soy sauce 2 Tbsp
- Coarse salt 2 Tbsp
- Black pepper powder 1 tsp
- Water 3000ml (12 cups)
- Dried anchovies 15 pcs (gutted)
- Onion 1 medium (can be used with skin)
- Korean radish 1/4 piece
- Green onion 1 stalk (white parts preferred)
- Minced garlic 1 Tbsp
- Soy sauce 2 Tbsp
- Coarse salt 2 Tbsp
- Black pepper powder 1 tsp
Cooking Instructions
Step 1
In a large pot, combine 3000ml of cold water with 1 whole onion (you can leave the skin on for extra flavor and color!), 1/4 piece of Korean radish, 1 stalk of green onion, and 15 dried anchovies with their guts removed. Bring to a boil over high heat and simmer for about 30 minutes to create a rich anchovy broth. Make sure to remove the anchovies’ guts and heads to prevent any fishy taste.
Step 2
While the broth is simmering, prepare the toppings for your Janchi-guksu. Thinly slice 2 medium onions, 1 medium zucchini, and 1/3 carrot into julienne strips. Aim for uniform thickness so they cook evenly.
Step 3
After 30 minutes, strain the broth through a fine-mesh sieve to remove all solids, ensuring a clear broth. Return the clear broth to the pot and add the julienned vegetables you prepared. Stir in 2 Tbsp of soy sauce, 2 Tbsp of coarse salt, and 1 tsp of black pepper powder. Bring back to a boil over high heat and cook for another 10 minutes until the vegetables are tender. Taste and adjust seasoning with more salt or soy sauce if needed.
Step 4
Once the vegetables are tender, whisk 4 eggs in a separate bowl. Gently drizzle the beaten eggs into the simmering broth along the edge of the pot. Allow the egg to cook undisturbed until set. Avoid stirring too vigorously after adding the eggs, as this can make the broth cloudy. Let it set like a delicate egg flower or garnish.
Step 5
Finally, cook 600g of somen noodles in a generous amount of boiling water according to package directions, stirring occasionally to prevent sticking. Once cooked, rinse the noodles thoroughly under cold running water to remove excess starch, then drain them well. Serve the noodles in individual bowls, ladle generous amounts of the hot broth over them, and garnish with a sprinkle of seaweed flakes. Your hearty and delicious Janchi-guksu is now ready to be enjoyed!
