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.
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.