Lim Sung-geun's Green Soybean Universal Janchiguksu
A super simple janchiguksu with deep, savory flavor that requires no dried anchovy stock—just mix green soybean extract into water and simmer with pumpkin and scallions. A 40-year mastery in a bowl.
Ingredients needed 2 servings
Recipe
Cooking tips
- Avoid adding the soft center seeds of the small pumpkin to the broth—they break down easily and make the soup cloudy. Stick to the firm outer flesh for a cleaner look.
- When twisting the noodles into a bundle, hold the center and twist in one direction to maintain shape when placed in the bowl—neat and presentable.
Recommended for
- Those craving a warm, refreshing janchiguksu on a hungry evening or weekend lunch without complicated steps.
- Beginners who find it tedious to simmer anchovies for hours but still want a rich, deep broth in one go.
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