Janchi guksu, which translates to “banquet/feast noodles,” is a simple warm noodle dish made with thin wheat-flour noodles (somyeon) in a clear anchovy or beef broth. It is typically topped with thin strips of beef, egg and vegetables such as zucchini, carrot and kimchi. The noodles can be served with a spicy soy sauce-based sauce (yangnyeomjang). Or, you can enjoy the clear and refreshing broth without the sauce. Noodles symbolize long and happy life in Korean culture. Thus, this noodle dish is traditionally served at large feasts such as weddings. The name of the dish comes from that tradition. In my family, this is an easy go-to meal when we crave something warm and light.
2 servingsIngredients:● About 200 grams somyeon noodles
For the anchovy broth:● 10-12 medium to large dried anchovies (myeolchi)
● 1 7-centimeter square dried kelp (dasima/kombu)
● 100 grams Korean radish, cut into 5-centimeter cubes
● 1/2 onion
● 2 garlic cloves
● The white of 1 scallion
● 6 cups water
● 1 tablespoon soup soy sauce ― gukganjang
For the toppings:
● 80 grams beef, cut into short, thin strips
● 1 teaspoon soy sauce
● 1/2 teaspoon sesame oil
● 1/2 teaspoon sugar
● 1/2 teaspoon minced garlic
● pinch black pepper.
● 1/2 zucchini (100 grams), julienned
● 1 small carrot (80 grams), julienned
● 1 egg, beaten and fried into a thin sheet (jidan), then julienned
● 1/2 scallion (green part), chopped
Sauce (yangnyeomjang) ― Optional:
● 2 tablespoons soy sauce
● 1 teaspoon Korean chili pepper flakes (gochugaru)
● 1/2 teaspoon sesame oil
● 1/2 teaspoon sesame seeds
● 1/2 teaspoon garlic
● 1 scallion finely chopped
(Mix all sauce ingredients well, and set aside.)
Add all broth ingredients to a medium pot, except the soy sauce. Bring it to a boil. Reduce the heat to medium and boil for 10 minutes, uncovered. Remove anchovies and kelp from the broth. Add the soy sauce, salt and pepper to taste and boil for an additional 15 minutes over medium heat. Remove all the vegetables from the broth. Keep it warm over very low heat while preparing the toppings and noodles.
Season the beef strips with 1 teaspoon of soy sauce, 1/2 teaspoon of sesame oil, 1/2 teaspoon of sugar and 1/2 teaspoon of minced garlic. Set aside while preparing the vegetables.
Lightly sprinkle salt over the julienned zucchini and set aside for 5-10 minutes. Squeeze out any excess liquid from the salted zucchini by hand. Heat a pan with 1 teaspoon of oil over medium-high heat. Saute the zucchini for 1-2 minutes.
Heat the pan again with a teaspoon of oil over medium-high heat. Saute the carrots for 1-2 minutes until softened. Add salt and pepper to taste.
Saute the beef in a skillet for 2-3 minutes over medium-high heat until cooked through.
Bring a medium pot of water to a boil. Cook the noodles according to the package instructions (about 3 minutes). Drain quickly and shock in cold water to stop cooking. Drain, and rinse again in cold water. Make two one-serving size mounds as you remove from the water. Place the mounds in a colander to drain.
Place the noodles in a serving bowl. Pour the hot broth over the noodles. Nicely arrange a small amount of each topping on top of the noodles. Finish the dish off with a sprinkle of chopped scallions.
Serve warm with the optional sauce on the side.
By Ro Hyo-sun
For more recipes, visit
www.koreanbapsang.com.
