Seonkyoung Longest's Janchi Guksu
Traditional janchi guksu with a clean, deep anchovy-kelp broth topped with a spicy seasoning sauce and garnishes
Ingredients needed 2 servings
Recipe
Cooking tips
- Clean the anchovy heads and innards thoroughly to avoid bitterness and fishy smell, ensuring a clear broth.
- Rinse the somyeon immediately after cooking in cold water, rubbing vigorously to achieve a chewy texture.
- Soak the kelp in cold water to extract its rich savory flavor cleanly.
Recommended for
- Those who want to make a deep, clean-tasting janchi guksu at home properly.
- Those curious about the secret to a clear anchovy broth without any fishy smell.
- Those who enjoy noodle dishes seasoned with a spicy special sauce.
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