Photograph of the finished Janchi-guksu

Korea · Mì tiệc Janchi-guksu

Janchi-guksu

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Somyeon (thin noodles) Somyeon (thin noodles) 15.5 oz
  • Photograph of Dried anchovies Dried anchovies 2.1 oz
  • Photograph of Kombu seaweed Kombu seaweed 0.7 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Carrot Carrot 1.2
  • Photograph of Nori seaweed Nori seaweed 0.3 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Spring onion Spring onion 2.1 oz

Method

  1. 1 Simmer dried anchovies and kombu for 15 minutes, then strain to obtain a clear broth, seasoning with soy sauce to taste.
  2. 2 Make thin omelets and cut them into strips; stir-fry the shredded carrots with a little salt.
  3. 3 Boil somyeon noodles for exactly 3 minutes, adding cold water twice when the water is about to overflow.
  4. 4 Rinse the noodles under cold water and gently rub them to remove the slime, then drain them well.
  5. 5 Arrange the noodles in a bowl, top with the egg, carrots, and seaweed, then pour in the hot broth.

With an appliance

  • Microwave 32 min

    Replace step 1: toss the dried anchovies, kombu, and water in a heat-resistant pot at 700W for 8 minutes, let it rest for 3 minutes, then strain thoroughly. Keep steps 2 to 5 the same; continue boiling the noodles separately to maintain their chewy texture.

Start cooking