Hearty Toppings Janchi Guksu (Korean Noodle Soup)
A Special Janchi Guksu Recipe with Rich Anchovy-Kelp Broth and Abundant Toppings
This Janchi Guksu recipe features a generous amount of toppings, making it visually appealing and even more delicious. Enjoy the deep, refreshing taste of Korean noodle soup made abundantly at home.
Noodle Ingredients
- 350g Somyeon noodles (approx. 3 servings)
- 1/3 Zucchini
- 1/2 Carrot
- 1/2 Onion
- 2 Eggs
- A little thinly sliced beef (for bulgogi or scraps)
- A handful of chives
- 6 cups (approx. 1.2L) Anchovy-Kelp Broth
- 1 Tbsp Fish sauce (for broth)
- 1 Tbsp Mirin or cooking wine (to remove fishy smell from broth)
Toppings and Seasoning Ingredients
- 2 Tbsp Guk-ganjang (Korean soup soy sauce) (for seasoning)
- 1 Tbsp Jin-ganjang (regular soy sauce)
- 2 Tbsp Water
- 2 Tbsp Gochugaru (red pepper flakes)
- 1 Tbsp Minced garlic
- 2 Tbsp Minced green onion
- 2 Korean chili peppers, minced (optional)
- 1 Tbsp Sesame oil
- 1/2 Tbsp Toasted sesame seeds
- 2 Tbsp Guk-ganjang (Korean soup soy sauce) (for seasoning)
- 1 Tbsp Jin-ganjang (regular soy sauce)
- 2 Tbsp Water
- 2 Tbsp Gochugaru (red pepper flakes)
- 1 Tbsp Minced garlic
- 2 Tbsp Minced green onion
- 2 Korean chili peppers, minced (optional)
- 1 Tbsp Sesame oil
- 1/2 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the broth, which is key to the deliciousness of Janchi Guksu. In a pot, add 6 cups of water, dried anchovies, kelp, dried shrimp (optional), the white parts of green onions, and onion peels. Bring to a boil over high heat, then reduce to medium-low and simmer for 15-20 minutes to create a rich broth. Strain out the anchovies and kelp. Add 1 Tbsp of fish sauce and 1 Tbsp of mirin to eliminate any fishy odor from the anchovies. Let the broth cool completely.
Step 2
Prepare the egg garnish. Separate the yolks and whites of 2 eggs. For a smoother omelet, you can strain the yolks through a sieve. Lightly grease a pan, cook the egg yolks thinly over low heat, let them cool slightly, and then finely julienne them. Set aside.
Step 3
In the same way, cook the egg whites thinly in the pan. Once cooled slightly, julienne them finely, just like the egg yolks. Your egg garnish is now ready.
Step 4
Sauté the julienned onion in a pan with a little cooking oil over low heat. Sprinkle a tiny pinch of salt to enhance the sweetness of the onion and season it lightly. Cook until the onion becomes translucent and tender.
Step 5
Slice the zucchini into thin half-moons or julienne it like the onion. Sauté in a pan with a little oil over low heat, seasoning with a pinch of salt. It’s best to lightly sauté the zucchini to maintain a slightly crisp texture rather than cooking it until mushy.
Step 6
Julienne the carrot into thin strips, similar to the zucchini. Sauté in a pan with a little oil and salt. Since carrots take a bit longer to cook, you can start sautéing them slightly before the other vegetables. Their vibrant color will add beauty to the dish.
Step 7
Take the kelp used for the broth, rinse it thoroughly, pat it dry, and julienne it finely. This kelp garnish will add a unique savory flavor to your Janchi Guksu. Its chewy texture is delightful.
Step 8
For the beef topping, use thinly sliced beef for bulgogi or any suitable beef scraps, chopped finely. If you don’t have pre-sliced beef, you can use ground beef, season it with a little soy sauce, sugar, pepper, and sesame oil, mix well, and then stir-fry it in a pan. Be careful not to burn the meat while cooking.
Step 9
Chives, which add a fresh aroma when added to the noodles, should be washed and cut into 3-4 cm lengths. Since chives will be cooked briefly at the end, it’s best to prepare them fresh.
Step 10
We have now prepared all the toppings: egg omelets (yellow and white), julienned carrots, zucchini, onion, kelp, and sautéed beef. These colorful toppings will make your Janchi Guksu visually stunning. However, you don’t need to prepare all of these; feel free to use whatever you prefer or have on hand.
Step 11
Finely chop the green onion for the Janchi Guksu sauce. The root end of the green onion has a strong flavor that will enrich the sauce.
Step 12
If you enjoy a bit of spice, finely mince 2 Korean chili peppers. These add a kick and a refreshing element that cuts through any richness, but you can omit them if you don’t prefer spicy food.
Step 13
In a small bowl, combine all the sauce ingredients (1 Tbsp Jin-ganjang, 2 Tbsp water, 2 Tbsp gochugaru, 1 Tbsp minced garlic, 2 Tbsp minced green onion, minced Korean chili peppers, 1 Tbsp sesame oil, 1/2 Tbsp sesame seeds). Mix them thoroughly with a spoon to create the Janchi Guksu sauce. Making the sauce in advance is convenient.
Step 14
Now it’s time to cook the noodles. Add 350g of somyeon noodles (about 3 servings) to a large pot of boiling water. Stir occasionally to prevent the noodles from sticking. When the noodles are almost cooked, add the pre-cut chives and cook for another brief moment before turning off the heat. Be careful not to overcook the chives, as they can become mushy.
Step 15
Drain the cooked noodles and rinse them thoroughly under cold running water to remove excess starch. This step makes the noodles chewier and prevents them from becoming soggy. Drain them completely before serving.
Step 16
Place the prepared noodles into a serving bowl. Adjust the noodle portion according to your preference for a single serving.
Step 17
Artfully arrange the various prepared toppings over the noodles. The combination of colorful toppings creates a visually appealing Janchi Guksu.
Step 18
Finally, gently pour the cooled broth over the toppings. Pour carefully so the broth seeps down among the noodles and toppings.
Step 19
Your delicious Janchi Guksu, generously covered with toppings, is now complete! It’s a hearty bowl that will make your mouth water just by looking at it.
Step 20
Janchi Guksu can be enjoyed cold on warm days or warm on chilly days. For a more complete meal, serve it with crispy potato pancakes or refreshing, tangy pickled radish kimchi, according to your preference.
