Janchi Guksu (Banquet Noodles in Broth) with Zucchini
A bowl of anchovy banquet noodles topped with sweet stir-fried young zucchini and 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 2-serving noodle dish features thin wheat noodles in a refreshing anchovy broth, topped with stir-fried seasonal young zucchini and seasoned aged sour kimchi. A spicy soy seasoning sauce loaded with Cheongyang chili peppers and green onions adds a deep layer of savory umami. Made with relatively simple ingredients and served warm, it makes a wonderfully satisfying meal.
- Servings
- 2 servings
- Cook time
- 5 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Thin wheat noodles (somyeon)200 g
- Round zucchini (or young round zucchini)1/2, 300 g
- Aged sour kimchi1/2 bowl
- Sugar1 tsp
- Toasted sesame oil1/2 tbsp
- Seaweed flakes (or seasoned seaweed flakes (gimjaban))
- Anchovy broth5–6 cups
Seasoning sauce
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1/2 tbsp
- Minced green onion3 tbsp
- Cheongyang chili pepper (hot green chili)1 (minced)
- Soup soy sauce (guk-ganjang) (or soup soy sauce (guk-ganjang))2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Green plum syrup (maesil-cheong)1 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- Young green round zucchini, which are just starting to be harvested these days, are small but have almost no seeds and a firm flesh, offering a great texture and sweet flavor just like regular Korean zucchini.
Steps
Prepare the ingredients
I kept the ingredients simple for this janchi guksu: aged sour kimchi and round zucchini (young green zucchini).
Slice the ingredients
Julienne the round zucchini not too thinly.
Finely mince the large green onion to make 3 tbsp, and chop 1 Cheongyang chili pepper to the same size.
Finely chop the aged sour kimchi, then mix it with 1 tsp sugar and 1/2 tbsp toasted sesame oil to neutralize the sourness.
Stir-fry the zucchini
Coat a pan with cooking oil and stir-fry the julienned zucchini with about 1/3 tsp salt just to lightly season it.
Stir-fry until it turns translucent, making sure not to let it get too mushy so it keeps a nice bite.
Make the seasoning sauce
Add the finely chopped green onion and chili pepper together with all the other seasoning sauce ingredients and mix well.
Boil the thin wheat noodles
Add the thin wheat noodles to rolling boiling water and cook for 4 to 5 minutes, rinse thoroughly in cold water, and drain well in a colander.
Assemble
Place the thin wheat noodles in a bowl, pour in the hot anchovy broth, and arrange the toppings to easily finish your janchi guksu.
The yellowish and green colors of the zucchini look so pretty.
It is lovely enjoyed plain with just the light seasoning of the anchovy broth, but adding this seasoning sauce makes the savory umami twice as good.
The weather is not too hot today, so a warm bowl of janchi guksu tastes especially delicious.
Though made simply, it lacks nothing; the crisp-tender, subtly sweet bite of the young zucchini pairs wonderfully with the tangy kimchi.
Ppunwife's tips
- Finely chop the aged sour kimchi, then mix it with 1 tsp sugar and 1/2 tbsp toasted sesame oil to neutralize the sourness.
- Stir-fry until it turns translucent, making sure not to let it get too mushy so it keeps a nice bite.
FAQ
Is there a trick to keeping a good texture when stir-frying the zucchini?
Add a little salt to the julienned zucchini and stir-fry only until it turns translucent, adjusting the heat so it does not become too mushy.
How do you season the aged sour kimchi used as a topping?
Finely chop the aged sour kimchi and toss it with 1 tsp sugar and 1/2 tbsp toasted sesame oil to tone down the sharpness.
How should the thin wheat noodles be handled after boiling?
Cook them in boiling water for 4 to 5 minutes, rinse thoroughly in cold water, and drain well in a colander.
Can I use regular Korean zucchini instead of round young zucchini? AI-generated
Yes, you can julienne regular Korean zucchini (aehobak), which has a similar texture and sweetness, and stir-fry it the exact same way.
