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Korean Noodle Soup

Easy Janchi Guksu Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 6 cups water
  • 10 large dried anchovies, gutted
  • 1 piece dried kelp (dashima), about 4 inches square
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • Pinch of salt
  • 8 oz somyeon noodles
  • 1 small zucchini (about 6 oz)
  • 1 small carrot
  • 1 large egg, separated
  • 1 tsp vegetable oil
  • 1 sheet gim (roasted seaweed)
  • 1 tsp toasted sesame seeds
  • A few drops of toasted sesame oil, for serving

Method
 

  1. In a medium pot, bring water, anchovies, and kelp to a boil. Reduce heat and simmer gently for 10 minutes. Remove solids, then stir in garlic, soy sauce, and a pinch of salt.
  2. Julienne zucchini and carrot into matchsticks; blanch in boiling water for 30 seconds, then shock in ice water. Beat egg yolk and white separately, cook each into a thin crepe in a lightly oiled pan over low heat, and slice into ribbons.
  3. Cook somyeon noodles in boiling water for 3-4 minutes until tender. Drain and rinse well under cold water, then divide among four bowls.
  4. Ladle hot broth over the noodles. Arrange the blanched vegetables and egg ribbons on top, and sprinkle with crumbled gim.
  5. Drizzle with sesame oil, add a pinch of sesame seeds, and serve immediately while steaming hot.

Notes

If you are not serving all four bowls at once, keep the broth, toppings, and noodles separate until you are ready to assemble each bowl. The noodles soak up broth quickly, so assembling ahead will make them soft and the soup less brothy.