QiMeal
Janchi guksu
Janchi guksu · ready in 33 min · 4 servings · 462 kcal per serving · easy · 11 ingredients
Janchi guksu is a Korean celebration noodle soup with thin wheat noodles, clear anchovy kelp broth, soft egg ribbons, zucchini, and savory soy seasoning.
- Prep
- 15 min
- Cook
- 18 min
- Total
- 33 min
- Serves
- 4
- kcal
- 462
- Difficulty
- easy
Ingredients · 4 servings
- 400 gSomyeon noodle, dry
- 1600 mlAnchovy kelp broth, prepared
- 2Egg, beaten (to serve)
- 200 gZucchini, julienned (to serve)
- 48 gSoy sauce
- 6 gGarlic, minced
- 10 gSesame oil
- 5 gVegetable oil
- 4 gSugar
- 2 gSalt
- 1 gBlack pepper, ground
Equipment
stovetop, pot, saucepan, skillet, mixing bowl, strainer, whisk, knife, cutting board, ladle, serving bowl, spatula
Instructions
- Mise en place
Gather measured ingredients with a pot, saucepan, skillet, mixing bowl, strainer, whisk, knife, board, ladle, and 4 serving bowls. · 3 min
What to look for: All ingredients are measured and tools are ready.
- Prepare egg garnish
Whisk the egg with 1 g salt, cook it in a lightly oiled skillet over medium heat until set, cool briefly, then slice into thin ribbons. · 5 min
What to look for: The egg sheet is pale yellow, set, and flexible.
- Cook zucchini
Cook the zucchini in the same skillet with 1 g salt until tender, glossy, and bright green, then set it aside. · 4 min
What to look for: The zucchini is bright green and slightly softened.
- Heat broth
Bring the anchovy kelp broth to a steady simmer in a saucepan, then keep it hot while the noodles cook. · 6 min
What to look for: Small bubbles rise steadily around the edge of the broth.
- Boil somyeon
Boil the somyeon in abundant water, stirring often, until tender but still springy, about 3 minutes. · 3 min
What to look for: The noodles look white, soft, and loose in the boiling water.
- Rinse noodles
Drain the noodles and rinse under cold water, rubbing gently to remove starch, then drain very well. · 2 min
What to look for: The noodles feel cool, smooth, and separate.
- Mix soy seasoning
Mix soy sauce, garlic, sugar, sesame oil, black pepper, and 30 ml hot broth until the sugar dissolves. · 2 min
What to look for: The seasoning looks glossy and evenly mixed.
- Serve noodles
Divide the noodles among 4 bowls, pour over hot broth, top with egg and zucchini, then add soy seasoning to taste. · 3 min
What to look for: Each bowl has clear broth, neat noodles, egg ribbons, and green zucchini on top.
Nutrition (per serving)
| kcal | 462 |
|---|---|
| Protein | 20 g |
| Carbohydrates | 79 g |
| of which sugars | 4 g |
| Fat | 8 g |
| of which saturated | 2 g |
| Fibre | 4 g |
| Sodium | 1311 mg |
Nutri-ScoreA
Allergens
Contains: gluten, eggs, fish, soybeans, sesame, soy
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
- Store broth and noodles separately if possible. Reheat broth to steaming, warm noodles briefly in the broth, and add garnish just before serving.
Ingredient substitutions
Anchovy kelp broth
- Water: Use only if broth is unavailable, since the seafood depth defines the soup.
Egg
- Egg garnish: Use plain thin egg ribbons for the traditional garnish.
Soy sauce
- Soy seasoning: Use the same amount of prepared soy seasoning if it is already mixed.
Sesame oil
- Vegetable oil: Use only for sesame allergy, since the nutty aroma will be missing.
Vegetable oil
- Sesame oil: Use a small amount if a stronger roasted aroma is welcome.
Salt
- Soy sauce: Use sparingly because it adds liquid and deeper color.
