Main ingredients
somyeon (thin wheat noodles)radishonionlarge green oniondashima (dried kelp)dried anchovies for brothdried shrimpminced garliczucchiniegg
Aha Bujang's Janchi Guksu
A professional-style janchi guksu with a refreshing, rich anchovy and seafood broth, enhanced with thinly julienned zucchini and soft egg for deep flavor
Ingredients needed 1 servings
Recipe
Cooking tips
- After boiling, rinse the somyeon vigorously in cold water, rubbing them as if scrubbing, to remove the floury smell and keep the noodles chewy without becoming soggy.
- After adding the beaten egg, avoid stirring too vigorously to prevent the broth from becoming cloudy and to keep the egg in soft, fluffy curds.
- Leftover broth can be cooled and frozen, then reused whenever needed for noodle or soup dishes.
Recommended for
- Those who want to easily make janchi guksu with a deep, rich broth at home.
- Those who want to learn tips for cooking noodles that stay perfectly chewy and springy.
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