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Janchi-guksu (Banquet Noodles)

Name: Janchi-guksu (Banquet Noodles)
Total time: 30 min
Yield: 4
Cuisine: Korean
Ingredients: 400 g Thin wheat noodles (somyeon); 15 Dried anchovies (for stock); 1 piece Dried kelp (dashima); 1/2 Onion; 1/2 Zucchini (aehobak), julienned; 1 Egg, for a thin omelet; 1 sheet Gim (dried seaweed), shredded; 1 tbsp Soup soy sauce (guk-ganjang); 1 stalk Green onion; to serve Seasoning sauce (soy, gochugaru, garlic, sesame)

Thin wheat noodles in a warm, clear anchovy-and-kelp broth topped with slivered egg and vegetables — a gentle celebration bowl said to wish long life.

Source

Recette de Korean home kitchens · 🏺 Traditionnel

Korean banquet food / 한국 잔치 음식 — Janchi-guksu — 'banquet noodles' — is thin wheat noodles in a warm anchovy-and-kelp broth topped with slivered egg and vegetables. The long strands symbolize longevity, so it has long been served at weddings, birthdays and other celebrations.

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Abigail Smith Seonkyoung Longest Oli Eats 올리이츠

⏱ 30 min🍽 4 portions🔥 380 kcal🇰🇷 Corée du Sud🌶️

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Étapes

Simmer the anchovies, kelp and onion in water, lifting the kelp out early, to draw a clear, savory broth.
Season the strained broth with the soy sauce and a little salt so it stays pale and clean-tasting.
Fry a thin egg sheet and slice it into ribbons, and quickly stir-fry the zucchini with a pinch of salt.
Boil the somyeon briefly, adding a splash of cold water each time it foams up, then rinse well under cold water.
Coil the noodles into bowls and ladle the hot broth over them to warm them through.
Arrange the egg, zucchini and shredded gim on top and serve with the seasoning sauce to stir in to taste.

💡 Astuces

The long noodles symbolize a long life, which is why janchi-guksu is served at weddings and birthdays.
Add the seasoning sauce a little at a time so the delicate broth isn't overwhelmed.
Rinsing the noodles in cold water scrubs off starch and keeps them from turning gummy in the broth.