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Janchi Guksu Recipe

Janchi Guksu Recipe

Basic Sunday
A warm and comforting Korean broth noodle soup packed with flavor
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Cuisine Korean
Servings 2 people

Ingredients
  

Broth

  • 5 cups water
  • 10 dried anchoives, with head and guts removed
  • 5 dried kelps, small sheets
  • 5 dried shrimps optional
  • half an onion
  • 5 roots of green onions
  • 2-3 tbsp soy sauce or fish sauce season to taste
  • 1/2-1 tsp salt season to taste

Garnishments

  • Half of Korean zuchinni (or any zucchini)
  • 1/2 cup mushrooms, diced
  • 1/2 cup carrots, julienne
  • 2 eggs, beaten
  • 1 tbsp cooking oil

Sauce

  • 2 1/2 tbsp soy sauce
  • 2 tsp sesame seed oil
  • 1 tsp sesame seeds
  • 3-5 garlic cloves, minced
  • 2-3 green onions, chopped
  • 2 tsp gochugaru (Korean red pepper flakes) omit for non-spicy version

Noodle

  • 2 servings Korean wheat noodles
  • 5 cups water

Instructions
 

Broth

  • In a pot, add water and dried ingredients. Boil for 45-60 minutes
    5 cups water, 10 dried anchoives, with head and guts removed, 5 dried kelps, small sheets, 5 dried shrimps, half an onion, 5 roots of green onions
  • Strain out the ingredients
  • Season with soy sauce and salt
    2-3 tbsp soy sauce or fish sauce, 1/2-1 tsp salt

Garnishment

  • In a small bowl, beat the eggs
    2 eggs, beaten
  • Fry them and let it cool
  • Julienne cut zucchini, carrots, and mushrooms
    Half of Korean zuchinni (or any zucchini), 1/2 cup carrots, julienne, 1/2 cup mushrooms, diced
  • In a pan, add cooking oil
    1 tbsp cooking oil
  • Saute the vegetables and add a pinch of salt. Set aside
  • Cut the egg into small squares, roll them up, and cut so they're long slices

Sauce

  • In a bowl, mix soy sauce, sesame seed oil, sesame seeds, minced garlic, green onions, and gochugaru (red pepper flakes)
    2 1/2 tbsp soy sauce, 2 tsp sesame seed oil, 1 tsp sesame seeds, 3-5 garlic cloves, minced, 2 tsp gochugaru (Korean red pepper flakes), 2-3 green onions, chopped

Noodles

  • Boil water in a pot
    5 cups water
  • When the water boils, add the noodles and keep stirring
    2 servings Korean wheat noodles
  • Cook for 1 minutes and strain out the water
  • Rinse under cold water twice

Assemble

  • In a bowl, pour in the broth, add the cooked noodles, top it off with the sauteed vegetables, and finish it off with the sauce