Korean Noodle Soup (Janchi Guksu)

Method7 steps · about 20 min

1. 1

   Step 1: If serving the optional seasoning sauce, mix its 1.5 Tbsp soy sauce, rice wine (1/2 Tbsp), sesame oil (1 tsp), minced garlic (1 tsp) and chopped chives or green onion in a bowl. Add the optional 1/2 tsp gochugaru if desired. Set aside.

   Uses 1.5 Tbsp regular soy sauce, for the optional seasoning sauce · 1/2 Tbsp rice wine, for the optional seasoning sauce · 1 tsp sesame oil · 1 tsp minced garlic · 1/2 tsp Korean chili flakes (gochugaru), optional · 2 Tbsp Asian chives, chives or green onion, finely chopped

2. 2

   Step 2: Heat a skillet over medium-low heat and coat with some cooking oil. Pour in the beaten eggs (2) and cook as an omelette until both sides are cooked and the egg is set. Transfer to a board, gently fold or roll, thinly slice and set aside.

   Uses Cooking oil, as needed for the egg, zucchini and carrot pans · 2 eggs, beaten

3. 3

   Step 3: Wipe the skillet with kitchen paper and add a little more oil. Add the julienned zucchini (70 g) and a pinch of the vegetable salt (1 pinch). Stir-fry for 1–2 minutes until lightly cooked, then set aside.

   Lightly cook zucchini · 2 minUses Cooking oil, as needed for the egg, zucchini and carrot pans · 70 g zucchini, julienned · 1 pinch fine sea salt for zucchini

4. 4

   Step 4: Add a little more cooking oil to the skillet. Stir-fry the julienned carrots (60 g) with another pinch of the vegetable salt (1 pinch) for 1–2 minutes until lightly cooked. Set aside.

   Lightly cook carrots · 2 minUses Cooking oil, as needed for the egg, zucchini and carrot pans · 60 g carrots, julienned · 1 pinch fine sea salt for carrots

5. 5

   Step 5: Season the already prepared 4.5 cups anchovy-kelp stock with the separate 1/2 Tbsp soy sauce and 1/2 tsp salt. Bring to a boil over medium to medium-high heat and keep hot until the noodles are ready.

   Uses 4.5 cups prepared Korean anchovy-kelp soup stock · 1/2 Tbsp regular soy sauce, for the broth · 1/2 tsp fine sea salt, for the broth

6. 6

   Step 6: Bring a separate pot of noodle-cooking water to a rapid boil. Add the somen and cook until done, about 2–3 minutes. Drain, briefly rinse under cold water and drain again.

   Cook somen until done · 3 minUses Water, enough to boil the somen noodles separately · 180 g somen noodles (6.3 ounces) · Cold water, for briefly rinsing the cooked noodles

7. 7

   Step 7: Divide the drained noodles between two soup bowls. Top with the prepared egg strips, zucchini and carrots. Ladle in the hot seasoned stock and serve immediately. Add the prepared optional seasoning sauce to taste.

   Uses Cooked, rinsed and drained somen noodles · Cooked egg strips · Lightly cooked zucchini · Lightly cooked carrots · Hot seasoned anchovy-kelp stock · Optional seasoning sauce