Kimchi Janchi Guksu (Kimchi Banquet Noodles) in Rich Broth
Banquet noodles in a rich, deeply simmered anchovy broth topped with seasoned kimchi and garnishes.
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 →
A clean, refreshing one-bowl noodle dish featuring a clear, rich broth brewed from dried kelp and dried anchovies, topped with tangy seasoned kimchi. Adding cold water while boiling keeps the noodles delightfully chewy, and the accompanying soy seasoning sauce lets you spice it up to your liking.
- Servings
- 2 servings
- Difficulty
- Hard
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Korean zucchini (aehobak)1/3
- Kimchi2 leaves
- Egg1 (for egg garnish)
- Red chili pepper1/2
- Seaweed flakes
- Anchovy broth6 cups
- Thin wheat noodles (somyeon)200 g
Anchovy broth
- Bottled water7 cups
- Dried anchovies1 handful
- Dried kelp (dasima)4 sheets (5 cm square)
- Large green onion (daepa)1/2 stalk
- Whole garlic cloves4
- Soup soy sauce (guk-ganjang)1 tbsp
- Mirin (cooking rice wine) (or cheongju (Korean rice wine))1 tbsp
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
- Pour in about 7 cups of water and steep the dried kelp for about 1 hour.
Steps
Pour in about 7 cups of water, steep the dried kelp for about 1 hour, then add a handful of dried anchovies, the large green onion, and garlic cloves, and bring to a boil.
Remove the kelp and simmer gently for about 10 minutes. Season with soup soy sauce and mirin (or cheongju).
Strain the solids through a sieve or cheesecloth to get a clear broth.
Julienne the Korean zucchini, heat a pan with some oil, add a little salt, and stir-fry until translucent.
Shake off any seasoning paste from the sour kimchi, gently squeeze out the excess moisture, chop finely,
and toss with 0.5 tsp of sugar and a little toasted sesame oil.
Fry the egg into a thin sheet (jidan), slice it into thin strips, and prepare it alongside the rest of the garnishes.
Add the somyeon to vigorously boiling water and cook. Once it starts boiling up, pour in 1 cup of cold water and bring it back to a boil.
After about 2 minutes of boiling, quickly rinse the noodles in cold water.
Adding cold water midway like this makes the noodles nice and chewy.
Drain after rinsing in cold water, and right before eating, dip the noodles quickly into hot water to warm them through before pouring the broth over them.
Here is the seasoning sauce to serve with the noodles.
Seasoning sauce: 2 tbsp regular soy sauce, 1 tbsp soup soy sauce, 1.5 tbsp gochugaru, 1 tsp minced garlic, 1 tsp minced green onion, 1 tsp minced Cheongyang chili pepper,
0.5 tsp minced red chili pepper, 0.5 tsp sugar, 1 tsp toasted sesame oil, 1 tsp ground toasted sesame seeds.
Pour the anchovy broth over the noodles and arrange all the prepared toppings on top. Finish with a little seaweed flakes, ground toasted sesame seeds, and toasted sesame oil before enjoying.
Today the broth is already seasoned, so you can also just enjoy it as is.
Ppunwife's tips
- Adding cold water midway during boiling makes the noodles chewy.
- Drain after rinsing in cold water, and right before eating, dip the noodles once in hot water before adding the broth.
FAQ
Is there a secret to boiling noodles so they stay extra chewy?
When the water boils up, pouring in one cup of cold water and then quickly rinsing the cooked noodles in cold water helps keep their chewy texture.
How do you season the kimchi topping?
Shake off the stuffing from the kimchi, gently squeeze out excess moisture, slice it into bite-sized pieces, and toss it with sugar and toasted sesame oil.
Can I eat this without adding the seasoning sauce?
Yes, the broth is already seasoned with soup soy sauce and mirin, so you can enjoy it without the sauce.
Can I use medium-thick wheat noodles (jungmyeon) instead of somyeon? AI-generated
You can generally use medium-thick noodles or kalguksu noodles, but make sure to increase the boiling time according to the thickness of the noodles.
