Recipe for Korean Soup Janchi Guksu
Janchi Guksu is a Korean noodle soup also called banquet or fest noodles. It's a simple warm dish served at special occasions.
Ingredients
- 1 liter of water
- 5 g kombu seaweed
- 1 + 1/2 tsp dashi powder
- 1/2 tsp salt
- 2 tbsp soy sauce
- 1/2 onion
- 1 spring onion
- 2 eggs
- 1/2 zucchini
- 2 bundles of somen noodles
Topping
- 3 - 4 tbsp finely chopped spring onion (or chinese chive)
- 2 tbsp soy sauce
- 1 garlic
- 1/2 tbsp sesame oil
- Sesame seeds
- Chili (optional)
Instructions
- For the broth, pour 1 liter of water into the pot and leave the kombu seaweed soaked in it for about 20 minutes.
- After 20 minutes, let the water with kombu boil. Add onion and the spring onion (just bigger pieces). When the water starts to boil, add dashi powder and salt. Let it cook for 15 minutes. Then add 2 tablespoons of soy sauce. You can already boil water for the noodles in another pot.
- In the meantime, prepare the zucchini and eggs. Cut the zucchini into smaller strips and stir fry in a pan. Add a pinch of salt.
- Beat the eggs in a bowl with a pinch of salt and make a pancake on a little oil in a pan. If you have a smaller pan, you can make two, if you have a larger pan, then one. Then roll up the egg pancake and cut it into thinner strips.
- Cook the noodles according to instructions on the package. After cooking wash them under cold water to remove starch.
- For the topping, mix finely chopped onion, grated garlic, soy sauce, sesame oil, sesame seeds and chili (omit if you don't like spicy).
- Put cooked noodles in a bowl, put the egg and zucchini strips on noodles and then the topping on top. Pour in the broth and serve.