Janchi guksu (Korean banquet noodles)
Janchi guksu: thin noodles in anchovy-kelp broth with egg strips
Janchi guksu means banquet noodles, the bowl once served at Korean weddings and birthdays for long life, and now a quick lunch at markets from Seoul to Busan: thin somyeon in a clear, gently fishy broth of dried anchovy and kelp, topped with egg ribbons, courgette and a spoon of seasoned soy. The mistake is boiling the anchovies hard or too long, which makes the broth bitter and cloudy. Chef's tip: remove the anchovy heads and the dark gut before simmering for a cleaner, sweeter stock.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 2
Ingredients
For the broth
- 15 large dried anchoviesheads and guts removed
- 1 piece dried kelp (dashima)about 10 cm square
- 5 cups water
- 1 tbsp soup soy sauce (guk-ganjang)
- ½ tsp salt
For the toppings
- 1 egg
- 1 tsp vegetable oil
- ½ courgettecut into thin matchsticks
- ½ carrot (optional)cut into thin matchsticks
- 4 tbsp kimchi (optional)chopped
For the seasoned soy
- 2 tbsp soy sauce
- 1 spring onionfinely chopped
- 1 garlic clovefinely chopped
- 1 tsp sesame oil
For the noodles
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Method
0/6 doneStep 1: Toast 15 large dried anchovies in a dry pot for 1 minute until fragrant. Add 5 cups water and 1 piece dried kelp (dashima) and bring to a gentle simmer. Take out the kelp after 5 minutes and simmer the anchovies 5 minutes more, never at a hard boil, then strain. Season with 1 tbsp soup soy sauce (guk-ganjang) and ½ tsp salt.
12 minStep 2: While the broth simmers, beat 1 egg, heat 1 tsp vegetable oil in a small non-stick pan over a low heat and cook a thin omelette until set, flipping once. Roll it up and slice into fine ribbons.
3 minStep 4: Mix 2 tbsp soy sauce, 1 spring onion, 1 garlic clove, ½ tsp Korean chilli flakes (gochugaru) and 1 tsp sesame oil in a small bowl.
1 minStep 5: Cook 7 oz thin wheat noodles (somyeon) in plenty of boiling water for about 3 minutes, until tender. Drain and rinse under cold water, rubbing off the starch, then drain again.
4 minStep 6: Divide the noodles between bowls, ladle over the hot broth and arrange the egg, vegetables and 4 tbsp kimchi on top. Everyone adds seasoned soy to taste.
1 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 19 g
- Carbs
- 82 g
- Fat
- 8 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does janchi guksu (Korean banquet noodles) take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of soup soy sauce (guk-ganjang)?
- Tamari, same amount (gluten free).
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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