Janchi Guksu (Banquet Noodles) with Squash and Kimchi
Janchi guksu (banquet noodles in broth) served in rich anchovy broth with sauteed squash, fermented kimchi, and a spicy seasoning sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This warm bowl of janchi guksu pairs a rich anchovy broth with sauteed squash, vegetables, and well-fermented kimchi toppings. Rinsing the boiled thin wheat noodles in ice water and quickly warming them in hot water right before serving keeps their chewy texture. Topped with a spicy seasoning sauce made with minced Cheongyang chili pepper, it is deliciously spicy and comforting.
- Servings
- 1 serving
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Thin wheat noodles (somyeon)1 serving
- Squash
- Carrot
- Fermented kimchi
- Egg
- Seaweed flakes
Seasoning sauce
- Regular soy sauce (jin-ganjang)2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Gochugaru (Korean chili flakes)1.5 tbsp
- Minced garlic1 tsp
- Minced green onion1 tsp
- Minced Cheongyang chili pepper (hot green chili)1 tsp
- Minced red chili pepper0.5 tsp
- Sugar0.5 tsp
- Toasted sesame oil1 tsp
- Ground toasted sesame seeds1 tsp
- Slice moderately fermented kimchi into bite-sized pieces. If the kimchi is overly sour, stir-fry it briefly with a little sugar.
Steps
Slice moderately fermented kimchi into bite-sized pieces. If the kimchi is overly sour, stir-fry it briefly with a little sugar.
Julienne the squash and carrot and stir-fry them. Separate the egg yolks and whites, fry each into thin egg garnish (jidan), and slice into thin strips.
Prepare the seasoning sauce by combining regular soy sauce and soup soy sauce. Mix all the listed sauce ingredients together.
Boil the thin wheat noodles (somyeon) and rinse them in ice water. If you want to serve the noodles hot, quickly rinse them in hot water right before serving
and pour the broth over them to keep the noodles chewy.
If you need anchovy broth in a hurry, prepare anchovy powder ahead of time.
The powder on the left is shrimp lightly toasted in a dry frying pan without oil and ground in a blender.
The one on the right is dried anchovies toasted in a frying pan and ground in a blender.
Add about 2 tsp of powder per serving to boiling water, simmer, and season to taste.
When the broth feels a bit weak, I add a little more anchovy powder and use it as a broth for noodles or udon.
It works even better when used instead of MSG.
Place the thin wheat noodles in a bowl, pour in the broth, and arrange the toppings on top.
Because minced Cheongyang chili pepper is added to the seasoning sauce, you can enjoy a delightfully spicy broth.
Ppunwife's tips
- If you want to serve the noodles hot, quickly rinse them in hot water right before serving and pour the broth over them to keep the noodles chewy.
- When the broth feels a bit weak, add a little more anchovy powder to use as a broth for noodles or udon; it works wonderfully as a natural seasoning.
FAQ
What should I do if the kimchi is too sour?
If the kimchi is overly sour, add a little sugar and saute it lightly to use as a topping.
Is there a trick to keeping the noodles chewy and preventing them from getting soggy in hot broth?
Rinse the boiled noodles in ice water and drain them, then briefly rinse them in hot water right before serving and pour the broth over them to maintain a resilient texture.
Is there an easy tip for preparing anchovy broth quickly?
If you toast dried anchovies or shrimp in a dry pan and grind them in a blender to make a powder, you can add about 2 tsp per 1 serving to boiling water to quickly finish a broth.
