Janchi Guksu (Banquet Noodles in Broth) with Lots of Zucchini
A simple 1-serving noodle dish made by simmering Korean zucchini and egg right in anchovy broth.
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 is an easy 1-serving Janchi guksu where you simmer Korean zucchini and other vegetables right in anchovy broth without stir-frying any garnishes separately. Seasoning the broth directly makes it hearty and delicious to enjoy with just kimchi, with no extra sauce needed.
- Servings
- 1 serving
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Thin wheat noodles (somyeon)100 g
- Korean zucchini (aehobak)1/3
- Carrota little
- Large green onion (daepa)
- Cheongyang chili pepper (hot green chili)
- Egg1
- Anchovy broth (or 3 cups water + 2 broth tablets)3 cups
- Seaweed flakes
- Ground toasted sesame seeds1 tbsp
Seasoning
- Soup soy sauce (guk-ganjang)1/2 tbsp
- Minced garlic1/2 tsp
- Salta little
- Cooking time takes about 10 minutes if the anchovy broth is prepared in advance.
- Instead of anchovy broth, you can substitute 3 cups of water and 2 broth tablets.
Steps
Prepare the ingredients
It tastes better with plenty of Korean zucchini, so even though this is for 1 serving, I prepared 1/3 of one.
You need a little carrot, large green onion, and Cheongyang chili pepper.
Simmer anchovy broth and prepare 3 cups. Instead of this, you can also substitute 3 cups of water with 2 broth tablets.
Slice the vegetables and beat the egg
Julienne the Korean zucchini and carrot, and thinly slice the large green onion and Cheongyang chili pepper.
Beat the egg well.
Season the anchovy broth
Add 1/2 tbsp soup soy sauce and 1/2 tsp minced garlic to 3 cups of anchovy broth, and...
Simmer
Add the Korean zucchini and carrot, and bring to a boil.
Once the vegetables are cooked tender, slowly drizzle in the beaten egg all over.
Leave it without stirring until the egg cooks into soft curds and rises to the surface, then add the large green onion and Cheongyang chili pepper and simmer to bring out their aroma to finish.
If the broth tastes light, adjust the seasoning with a little salt.
Boil the thin wheat noodles
Add the thin wheat noodles to rolling boiling water, boil for 3 minutes and 30 seconds according to the package directions, then rinse in cold water and drain.
Finish
Place the thin wheat noodles in a bowl, evenly pour over the toppings and broth, and finish with seaweed flakes and freshly ground toasted sesame seeds.
If the anchovy broth is ready, you can whip up anchovy noodles in under 10 minutes.
Ppunwife's tips
- Leave the egg without stirring until it cooks into soft curds and rises to the surface so the broth stays clean.
- Because the rich anchovy broth is seasoned directly, you do not have to go through the trouble of making a separate sauce; just enjoy it with kimchi.
FAQ
Is there a convenient substitute for anchovy broth?
Instead of homemade broth, you can simply boil 3 cups of water with 2 store-bought broth tablets.
Is there a trick to cooking the beaten egg in the broth without making it murky?
Drizzle the beaten egg in a circle all over the pot and leave it untouched without stirring until it cooks into fluffy curds and floats up, which keeps the broth clear.
Is the broth seasoned enough without an extra sauce on the side?
The base seasoning is done while simmering the broth with soup soy sauce and minced garlic, and you can adjust with a little salt if it needs more.
