Banquet Noodles (Janchi Guksu)
It’s my first day back at work after spending the majority of my winter break in Washington with my in laws. It was a change of pace celebrating the holidays in a winter wonderland. The only thing I cooked during our time up there was this Korean noodle soup on Christmas day. This dish is typically served on festive occasions, so it felt appropriate. I actually substituted the broth for some left over beef stock my MIL made (which also works well!), but the recipe below is how I’d actually make it from scratch.
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (2 Servings)
8 OZ SOMEN NOODLES
—Broth
6 CUPS OF ANCHOVY STOCK
2 TBSP SOY SAUCE
1 TSP MUSHROOM SEASONING
—Toppings
1/2 ZUCCHINI, CUT IN MATCHSTICKS
1/2 CARROT, CUT IN MATCHSTICKS
1/4 CUP KIMCHI, CHOPPED
1 EGG
SESAME OIL
SALT
—Sauce
2 TBSP SOY SAUCE
1 TSP KOREAN CHILI PEPPER FLAKES
1/2 TSP SESAME OIL
1/2 TSP SESAME SEEDS
1 GREEN ONION, THINLY SLICED
Instructions
Prepare broth. If you are cooking a large batch, ladle the appropriate amount in a smaller pot and reserve the rest in the freezer for later use. Season with the soy sauce and mushroom seasoning.
Prep toppings. Sauté zucchini with a pinch of salt and drizzle of sesame oil in a pan over high heat. Set aside. Repeat with carrots.
Beat the egg in a bowl and pour over oiled pan in a thin layer like a pancake. Cook through and slide it onto a cutting board, roll it up and thinly slice. Cook noodles according to instructions. Drain and rinse with cold water.
Place the noodles in bowls. Ladle the broth over. Arrange toppings on top. Serve with sauce on the side.