Janchi-guksu (warm anchovy noodle soup)
Mukkidex Kitchen (@mukkidex_kitchen) 公式 · · English
2人分40分かんたん
Janchi-guksu means "banquet noodles": long, thin somyeon noodles were served at weddings and birthdays as a wish for a long life. Today it is a quick, comforting bowl of clean anchovy broth with a few colourful toppings. Rinse the cooked noodles well in cold water to wash off the starch, then warm them back up in the hot broth just before serving, so they stay springy rather than soft. A spoonful of spicy soy dressing on top lets everyone season their own bowl.
材料
- Dried anchovies for stock, heads and guts removed15
- Dried kelp (dashima), 10 cm square1
- Water1.2 litres
- Soup soy sauce (gukganjang) or light soy sauce1 tbsp
- Saltto taste
- Somyeon (thin wheat noodles)200 g
- Courgette, julienned1/2
- Carrot, julienned1/2
- Eggs2
- Gim (roasted seaweed), crumbled1 sheet
- Soy sauce2 tbsp
- Gochugaru (chilli flakes)1 tsp
- Green onion, finely chopped1
- Sesame oil and sesame seeds1 tsp
作り方
- Toast the anchovies in a dry pot for 1 minute, add the water and kelp and simmer for 15 minutes. Strain, then season with the soup soy sauce and salt.
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The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.
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