Janchi Guksu - Korean Banquet Noodles

Thin chewy noodles in a savory anchovy kelp broth, finished with sauteed vegetables and a pungent soy seasoning sauce.

Janchi Guksu - Korean Banquet Noodles

Serves 2

These are one of my go-to quick dinner meals. This version of janchi guksu is simple, comforting and comes together in about 30 minutes. I serve it with the yangnyeom or seasoning sauce on the side and add it to individual bites rather to my entire bowl. This way I can have some simplier bites of noodle, vegetable and broth and more complex bites with the sauce which adds freshness, heat and the rich crunch of sesame.

“Recipe Tips:

1. I prefer to add yangnyeom to individual bites rather than to my entire bowl, but, you can add the yangnyeom tot he whole bowl if desired.

*2. I use anchovy kelp bags instead of dried anchovies. They are easily found online or in a Korean grocery store.”

Ingredients

Yangnyeom

30g (2) scallions, sliced

15g (2 T) buchu, cut into 0.50in lengths - optional

3 garlic cloves, minced

1 cheongyang or serrano chili, sliced

1 non spicy red chili, sliced

4 T soy sauce

1 T sesame oil

1 T soup soy sauce or soy sauce

1 T mirin

1 T gochugaru

1 T toasted sesame seeds

1.5 t maesil or honey

1 t rice vinegar

0.25 t ground black pepper

Pinch of salt 

Broth

1,300ml (6.5 c) water

*2 anchovy kelp bags

2g (1.5 in) dashima

1.5 – 2 T soup soy sauce

1 T fish sauce 

Vegetables

150g (1/2 large) onion, sliced thinly with the grain

150g (1/2) Korean squash, julienne

150g (1 medium) carrot, julienne

Sesame oil

Kosher salt

Ground black pepper 

Finishing

250g somen noodles

Roasted seaweed, sliced

Recipe Know-how

1.      In a medium mixing bowl, combine the yangnyeom, mixing well.

2.      In a medium pot, bring the water for the broth to a boil.

• Add the anchovy bags and dashima.

• Reduce heat to a simmer and cook for 15 minutes.

While the broth cooks, continue on with the remaining steps.

3.      Bring a large pot of water to a boil for the noodles.

4.      Heat a medium saute pan on medium-high.

Ideally in this step, the vegetables should not brown at all.

• Add 1 t sesame oil.

• Saute the onion and season with a pinch of salt and pepper.

• Cook for 2 – 3 minutes or until tender crisp.

Tender-crisp is achieved when the vegetable is wilted but not soft and still has some crisp.

• Remove to a plate and keep warm.

• Add another 1 t of sesame oil.

• Saute the squash with a pinch of salt and pepper.

• Cook for 2 – 3 minutes or until tender-crisp.

• Remove to the plate with the onion and keep warm.

• Add another 1 t of sesame oil.

• Saute the carrots with a pinch of salt and pepper.

• Cook for 3 – 4 minutes or until tender-crisp.

• Remove to the plate with the other vegetables and keep warm.

5.      Remove the anchovy bags and dashima from the broth.

• Discard the bags and dashima.

• Bring the broth to a strong boil.

• Add the soup soy sauce and fish sauce to the broth.

• Taste the broth and adjust with more soy and fish sauce to your liking.

6.      Cook the noodles according to package directions.

• Drain and rinse the noodles under cold running water.

This step is important to ensure the noodles remain chewy.

7.      Divide the sliced onions evenly between the bowls.

• Squeeze the water from the noodles and divide evenly between the bowls.

• Pour about 200ml (1 c) hot broth into each bowl.

• Allow to stand for 90 seconds to reheat the noodles.

• Pour the broth from each bowl back into the pot and return to a strong bowl.

Reheating the noodles and broth is optional, but I like to do this to ensure each bowl of soup is super hot.

• Arrange the carrots and squash on the top of each of the bowls.

• Pour over the boiling broth.

• Top with the seaweed.

8.      Serve with the yangnyeom and kimchi.