Main ingredients
somen noodleseomukzucchinioniongreen onionchili pepperdiphorikelpminced garlicbonito extractsoy sauce
Jung Ho-young's Eomuk Janchiguksu
A premium janchiguksu featuring chewy eomuk in a rich, refreshing broth made by gently simmering kelp and diphori to eliminate any fishy odor while enhancing depth and umami.
Ingredients needed 2 servings
Recipe
Cooking tips
- Never boil kelp and diphori over high heat from the start—this can cloud the broth and intensify fishy odors. Always simmer gently.
- Mix bonito extract with soy sauce when seasoning for a deeper, lingering umami flavor that lingers on the palate.
- Do not discard the removed kelp—slice it thinly and use as a garnish for an excellent textural contrast.
Recommended for
- Those who want to learn the golden ratio for a superior, deep, and refreshing janchiguksu broth, better than at specialty noodle shops.
- People craving a warm, hearty soup on chilly days or late-night snacks.
- Those looking to elevate classic janchiguksu with added eomuk for a richer, more satisfying meal.
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