Warm Janchi Guksu (Banquet Noodles in Broth) with Mountain of Chives
Anchovy broth janchi guksu served with a generous topping of spicy seasoned garlic chives.
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 noodle dish features a rich anchovy broth with drizzled egg, topped with a generous mound of spicy, savory seasoned garlic chives. The hot broth naturally wilts the chives to a tender texture, and their seasoning blends into the soup so you can enjoy deep savory flavor without any extra sauce.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Garlic chives (buchu)100 g
- Thin wheat noodles (somyeon)200 g
- Egg2
- Seaweed flakesgenerously
- Ground toasted sesame seeds1 tbsp
- Anchovy broth6–7 cups
- Soup soy sauce (guk-ganjang)1 tbsp
- Sand lance fish sauce1 tbsp
- Salta little
Seasoning for garlic chives
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Sand lance fish sauce1/2 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- Use tender garlic chives, as they are freshly tossed and placed directly on top as a garnish.
Steps
Prepare the ingredients
I prepared 100g of tender garlic chives, as they are tossed fresh and used right away as a garnish.
You also need a generous 1 cup of seaweed flakes. Beat 2 eggs.
For the broth, toast 20 dried anchovies and 1/2 cup of dried shrimp in a dry pan until crisp to remove any fishy smell, then add 3 pieces of dried kelp and 10 cups of water, and simmer for about 15 minutes. This yields about 6 to 7 cups of anchovy broth.
Make seasoned garlic chives
Cut the garlic chives into 3 to 4 cm lengths, then toss with 2 tbsp gochugaru, 1 tbsp regular soy sauce, 1/2 tbsp sand lance fish sauce, 1/2 tbsp sugar, 1 tbsp toasted sesame oil, and 1 tbsp toasted sesame seeds.
Boil the noodles
Add the thin wheat noodles to rolling boiling water and cook according to the package directions.
Boil for about 3 minutes to 3 minutes 30 seconds, rinse in cold water, and drain well.
Make the broth
Season 6 cups of anchovy broth with 1 tbsp soup soy sauce, 1 tbsp sand lance fish sauce, and a little salt, then bring to a boil.
Slowly drizzle in the beaten eggs and leave them undisturbed without stirring until set.
Finish the dish
Place the thin wheat noodles in a bowl, pour in the hot broth with egg, and generously top with the seasoned garlic chives, seaweed flakes, and freshly ground toasted sesame seeds to finish.
The seasoned garlic chives and seaweed flakes on top already have flavor, so keep the broth seasoned on the milder side so it does not end up too salty.
Ppunwife's tips
- The seasoned garlic chives and seaweed flakes on top already have flavor, so keep the broth seasoned on the milder side so it does not end up too salty.
- Slowly drizzle in the beaten eggs and leave them undisturbed without stirring until set.
FAQ
Should I stir the eggs once added to the broth?
Drizzle the beaten egg into the boiling broth and leave it undisturbed without stirring until fully set so the soup stays clear.
What should I keep in mind when seasoning the broth?
The garlic chive topping and seaweed flakes already contain seasoning, so keep the broth slightly mild so the overall dish does not become too salty.
Is there a way to reduce fishiness when making anchovy broth?
Toasting the dried anchovies and dried shrimp in a dry pan until crisp drives off any unpleasant odors, giving you a rich broth without any fishy taste once boiled with water and dried kelp.
