Janchi Guksu (Korean Banquet Noodle Soup)
A simple, vegetarian friendly noodle soup made with wheat noodles and a dashima broth.
Ingredients
Broth
- 6 cups Water
- 20 pieces Dried anchovies Heads removed and cleaned
- 2 pieces Dried kelp Called dashima in Korean, you can also use kombu
- 1/2 Onion
Noodle Soup
- 1/2 Zucchini
- 1/2 Carrot
- 2 Eggs
- 2 tbsp Vegetable oil
- 180 grams Somyun Korean wheat flour noodles
Seasoning Sauce
- 4 tbsp Soy sauce
- 1 tbsp Korean red chilli flakes Called gochugaru in Korean
- 1 tbsp Plum extract You can also use mirin
- 1 tbsp Sesame oil
- 1 tbsp Sesame seeds
- 1/2 Green chilli pepper Diced, I used a serrano pepper
- 1/2 Green onion Finely chopped
- 3 cloves Garlic Minced
Instructions
- Add broth ingredients to a big pot and bring to a boil.
- Once boiling, remove kelp pieces.
- Reduce heat to bring broth to a simmer.
- Simmer for 20 minutes then pass through a fine mesh sieve. Set aside.
- While broth simmers, prepare vegetables and seasoning.
- Add all seasoning sauce ingredients to a small bowl and mix.
- Julienne zucchini and carrot.
- Crack eggs into a bowl and beat. Season with salt and pepper
- Heat 1/2 tbsp vegetable oil over medium high heat in a small pan. Add zucchini and sauté for about 3 minutes and season with salt. Remove from pan.
- Add 1/2 tbsp vegetable oil to same pan and sauté carrots for about 3 minutes. Season with salt and then remove from heat.
- Add remaining 1 tbsp vegetable oil to pan. Pour in eggs and allow to cook until top is almost fully cooked but slightly wet.
- Flip egg and cook for 30 seconds then remove from heat.
- Once cool enough to handle, place the egg on a cutting board.
- Roll up egg into a cylinder then slice thinly.
- Bring a medium pot of water to a boil. Cook noodles according to package instructions (about 5 minutes), rinse with cold water.
- Reheat broth. Place noodles in bowl, top with vegetables and egg then pour broth over. Add seasoning sauce to taste and enjoy!