Yoon Yi-ryeon's Garlic Chive Janchi Guksu

Janchi guksu with a deep, rich anchovy broth, topped with finely chopped garlic chives and a spicy seasoning sauce, evoking the taste of a rural market.

Ingredients needed 2 servings

Recipe

Cooking tips

  • If you pour hot broth directly over cold-rinsed somyeon, the broth will cool quickly. Be sure to blanch the noodles in the hot broth to achieve the warm, deep flavor of rural market-style guksu.
  • If the garlic chives are cut too long, they will separate from the noodles and become tough. Finely chop them so they blend well with the noodles and release their full aroma.
  • Keep the broth itself lightly seasoned and rather bland; the proper balance comes from the seasoned garlic chive garnish and the seasoning sauce added at the table.

Recommended for

  • Those who miss the warm and refreshing janchi-guksu they used to enjoy at pojangmacha or rural marketplaces.
  • Those who want to savor the perfect harmony of fresh garlic chives and a spicy seasoning sauce.
  • Those who want one carefully prepared bowl with noodles kept warm and moist through the to-ryeom process.

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