Kimchi Janchi Guksu: A Perfect Rainy Day Delight
The Ultimate Rainy Day Dish: The Perfect Harmony of Rich Broth, Noodles, and Kimchi
Kimchi Janchi Guksu is a delightful noodle soup renowned for its deep, refreshing flavor, making it an ideal choice for rainy days or when your appetite needs a boost. By carefully simmering various vegetables and natural ingredients to create a rich broth, and then adding chewy noodles and tangy kimchi, you can savor a truly satisfying meal that rivals any gourmet dish. The perfect balance of soy sauce, anchovy sauce, and salt creates a complex yet approachable flavor profile, making this a delicious and accessible recipe for everyone.
Main Ingredients- Noodles (Somen) 150g
- Well-fermented Kimchi 1/4 head
- Seaweed Flakes (Gim) 6 Tbsp
- Sesame Seeds 3 Tbsp
- Coarse Salt 1 Tbsp (for boiling noodles)
Rich Broth Ingredients- Dried Pollack Heads 1
- Dried Shrimp 10g
- Dried Anchovies (for broth, large) 3
- Dried Anchovies (for broth, small) 50g
- Radish 150g (about 1/4 of a medium radish)
- Onion 1/4
- Dried Kelp 20g (approx. 10×10 cm)
- White part of Leek 1 stalk
- Cheongyang Pepper 1 (optional, for a spicier kick)
- Whole Garlic Cloves 5
Seasoning- Soup Soy Sauce (Gukganjang) 3 Tbsp
- Fish Sauce (Anchovy) 1 Tbsp
- Soy Sauce (regular) 1 Tbsp
- Salt 1/2 Tbsp (adjust to taste)
- Dried Pollack Heads 1
- Dried Shrimp 10g
- Dried Anchovies (for broth, large) 3
- Dried Anchovies (for broth, small) 50g
- Radish 150g (about 1/4 of a medium radish)
- Onion 1/4
- Dried Kelp 20g (approx. 10×10 cm)
- White part of Leek 1 stalk
- Cheongyang Pepper 1 (optional, for a spicier kick)
- Whole Garlic Cloves 5
Seasoning- Soup Soy Sauce (Gukganjang) 3 Tbsp
- Fish Sauce (Anchovy) 1 Tbsp
- Soy Sauce (regular) 1 Tbsp
- Salt 1/2 Tbsp (adjust to taste)
Cooking Instructions
Step 1
The secret to delicious Kimchi Janchi Guksu lies in its deep and refreshing broth! First, add 2 liters of water to a pot along with 1 dried pollack head, 10g of dried shrimp, 3 large dried anchovies, 50g of small dried anchovies, 150g of radish cut into large pieces, 1/4 onion, 5 whole garlic cloves, the white part of 1 leek, and 1 Cheongyang pepper (if using). Bring to a boil over high heat, then reduce to medium heat and simmer for 10 minutes to extract the flavors. After 10 minutes, turn off the heat and add 20g of dried kelp. Let it steep for another 10 minutes. Finally, remove the kelp and strain the broth through a sieve, discarding the solids, to obtain a clear broth.
Step 2
Now, it’s time to cook the noodles. Use a large pot and plenty of water. A good ratio is about 1 liter of water per 100g of noodles. For 150g of noodles, we’ll use 1.5 liters of water. Once the water comes to a rolling boil, add 1 tablespoon of coarse salt and stir until dissolved. Adding salt will make the noodles chewier and season them perfectly.
Step 3
When the water boils again, carefully add the 150g of somen noodles, fanning them out so they don’t clump. As the water starts to boil up after adding the noodles, pour in 1/2 a paper cup of cold water to lower the temperature. When it boils up again, add another 1/2 paper cup of cold water. Adding cold water twice like this helps the noodles cook evenly to a perfectly chewy texture. This usually takes about 3 minutes and 30 seconds.
Step 4
Once the noodles are cooked, rinse them under cold running water, gently rubbing them to remove excess starch. This step is crucial for a clean and non-mushy noodle texture. Continue rinsing until the water runs clear, then drain thoroughly.
Step 5
Finely chop 1/4 of a well-fermented kimchi head. Cut it into bite-sized pieces; not too large, as they should be easy to eat with the noodles.
Step 6
Transfer the clear broth to a small pot and place it back on the stove. Add 3 tablespoons of soup soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of regular soy sauce to season. Add 1/2 tablespoon of salt, adjusting to your preference. Bring the seasoned broth just to a boil, then immediately turn off the heat. This prevents the seasonings from burning and preserves their delicious flavor.
Step 7
Arrange the drained noodles attractively in a serving bowl. Ladle the warm, seasoned broth generously over the noodles. Top with the chopped kimchi and a generous amount of seaweed flakes. Finally, sprinkle with ground sesame seeds and a few whole sesame seeds. Your delicious Kimchi Janchi Guksu, with its rich broth and refreshing kimchi, is now ready to be enjoyed! Perfect for a cozy rainy day or a satisfying meal anytime.
