Noodles
Janchi Guksu (Banquet Noodle Soup)
Make a broth with dried anchovies and kelp and season it with soup soy sauce. Cook the noodles slightly underdone, set them in the broth, and top with julienned Korean zucchini and thin egg strips.
한국어로 보기 (Korean version)
Steps
- 1
Put the water, the anchovies (guts removed), and the kelp in a pot and boil over medium heat for 12 minutes, then strain out the solids to make the broth.
Take out the kelp first, as soon as the water starts to boil.
- 2
Julienne the zucchini and cook it with a pinch of salt over medium heat for 1 minute. Fry the egg into a thin omelet and cut it into strips. Thinly slice the leek.
- 3
Season the broth with soup soy sauce. In a separate pot of boiling water, cook the noodles for 3 minutes, then rinse in cold water.
The noodles swell in the broth, so cook them slightly underdone.
- 4
Put the noodles in bowls, pour the hot broth over them, and top with the zucchini, egg strips, and leek.
- 5
Sprinkle with crumbled seaweed or gochugaru if you like, and serve right away.
It's best eaten before the noodles get soggy.
Substitutions
| Instead of | Use | How |
|---|---|---|
| anchovy broth | 2 store-bought anchovy-kelp stock bags | Steeping the stock bags for 10 minutes works too. |
| Korean zucchini | a little julienned carrot | Stir-fry the carrot a bit longer to bring out its sweetness. |
Storing leftovers
Cooked noodles quickly swell and go soft if left in the broth, so store the noodles and broth separately in the refrigerator and eat within 1 day. To serve again, bring only the broth to a full rolling boil, and warm the noodles by dipping them in hot water for 10 seconds. Noodles turn mealy when frozen, so freeze only the broth, in portions.
Serve with
Kimchi, pajeon (scallion pancake), and hobak-jeon (zucchini pancakes). For a party spread, japchae (glass noodle stir-fry) goes well alongside.
Making more or less
When making more servings, scale the broth in the same proportion.
Questions
How do I serve janchi guksu so the noodles don't get soggy?
Thin wheat noodles start soaking up broth and swelling the moment they go in. Cook them a little less than the package time, rub and rinse them in cold water, put the noodles in the bowl first, and pour the hot broth over right before eating. Dipping the noodles in hot water once before serving keeps the broth from cooling as much.
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