Whole Wheat Janchi Guksu (Feast Noodles) Recipe
[Eco-Natural Cook] Hearty and Delicious Whole Wheat Janchi Guksu
Enjoy a satisfying and healthy meal with this Whole Wheat Janchi Guksu! The tender whole wheat noodles paired with a clear anchovy-kelp broth create a delightful dish. Adding the homemade seasoning sauce enhances the flavors, making it a perfect meal that is both delicious and nutritious. 🍜 Whether you prefer it warm on a chilly day or refreshing, this Janchi Guksu is a must-try!
Noodle Ingredients- 2 servings Korean whole wheat noodles
- 1/3 zucchini
- 1/2 carrot
- 1/2 onion
- 1L anchovy-kelp broth
- 1 Tbsp rock salt (or sea salt)
- 1 Tbsp minced garlic
Seasoning Sauce- 3 Tbsp soy sauce
- 1/2 stalk green onion (finely chopped)
- 1 Tbsp perilla oil (or sesame oil)
- 1 red chili pepper (seeds removed, finely chopped)
- 1 tsp minced garlic
- 1/2 tsp red pepper flakes
- 1 Tbsp toasted sesame seeds
- 1 Tbsp plum extract (or sugar)
- 3 Tbsp soy sauce
- 1/2 stalk green onion (finely chopped)
- 1 Tbsp perilla oil (or sesame oil)
- 1 red chili pepper (seeds removed, finely chopped)
- 1 tsp minced garlic
- 1/2 tsp red pepper flakes
- 1 Tbsp toasted sesame seeds
- 1 Tbsp plum extract (or sugar)
Cooking Instructions
Step 1
First, thoroughly wash and prepare all the vegetables for the Janchi Guksu. Fresh ingredients are the foundation for a delicious bowl of noodles.
Step 2
Thinly julienne the washed zucchini. Cutting them to a similar thickness will ensure they cook evenly; overly thick pieces may take longer to soften.
Step 3
Julienne the carrot, matching the thickness of the zucchini. This adds a lovely color to the dish!
Step 4
Slice the onion into strips. Onion adds a natural sweetness to the broth, so don’t cut them too thinly. This will deepen the flavor of the soup.
Step 5
Trim the tough ends off the shiitake mushrooms (or your preferred mushroom) and then tear them into bite-sized pieces. The chewy texture of the mushrooms will make the dish even more delightful.
Step 6
Finely chop the green onion. Set aside some for the seasoning sauce and some for garnish. The fragrant aroma of the green onion will enhance the overall flavor of the broth.
Step 7
In a pot, combine 1L of anchovy-kelp broth, 1 Tbsp minced garlic, and 1 Tbsp rock salt. Add all the prepared vegetables (zucchini, carrot, onion, mushrooms). Bring to a boil and then simmer until the vegetables are tender. Reduce to medium-low heat after it boils to allow the flavors to meld beautifully.
Step 8
While the broth is simmering, cook 2 servings of whole wheat noodles in plenty of boiling water according to the package directions. Once cooked, quickly rinse the noodles under cold water to remove excess starch. Drain them thoroughly in a colander. This step ensures the noodles remain firm and chewy.
Step 9
Now, let’s make the delicious seasoning sauce! In a bowl, mix together 3 Tbsp soy sauce, 1 Tbsp perilla oil, the finely chopped red chili pepper, 1 tsp minced garlic, 1/2 tsp red pepper flakes, 1 Tbsp toasted sesame seeds, and 1 Tbsp plum extract. Feel free to adjust the amount of soy sauce or plum extract to your preference.
Step 10
Arrange the prepared whole wheat noodles in a serving bowl. Ladle the warm broth generously over the noodles. Top with the chopped green onions and add the seasoning sauce to taste. Mix well and enjoy! ^^ You can also add kimchi or thinly sliced egg garnish for extra flair.
