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.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Korean home kitchens · 🏺 Traditional

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.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Abigail Smith Seonkyoung Longest Oli Eats 올리이츠

⏱ 30 မိနစ်🍽 4 ယောက်စာ🔥 380 kcal🇰🇷 South Korea🌶️

ငါးသာစားနို့ထွက်ပစ္စည်းကင်းအခွံမာသီးကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

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.

💡 အကြံပြုချက်များ

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.