Janchi Guksu (Korean Warm Noodle Soup)

Method7 steps · about 40 min

1. 1

   Step 1: Heat the 5 cups already-prepared broth of your choice and season with 1–2 Tbsp soy sauce or soup soy sauce, salt (to taste) and black pepper (to taste) to taste. Keep hot over low heat. Season lightly if using the optional sauce. To make that sauce, mix its separate 2 Tbsp soy sauce, 1 tsp gochugaru, 1/2 tsp sesame oil, 1/2 tsp sesame seeds, 1/2 tsp minced garlic and 1 finely chopped scallion; set aside.

   Uses 5 cups prepared anchovy broth (or prepared beef, chicken or vegetable broth) · 1–2 Tbsp soy sauce or soup soy sauce for broth · salt to taste (Season lightly if using the optional sauce. ) · black pepper to taste for broth · 2 tablespoons soy sauce · 1 teaspoon Korean chili pepper flakes (gochugaru) · 1/2 teaspoon sesame oil · 1/2 teaspoon sesame seeds

2. 2

   Step 2: Lightly salt the julienned zucchini (1/2) and leave for 5–10 minutes, then squeeze out liquid. Sauté in a lightly oiled skillet over medium-high heat for 1–2 minutes. Move it aside and sauté the julienned carrot (1 small) and sliced mushroom caps (3) for 1–2 minutes, until tender, seasoning those vegetables with salt and black pepper (to taste) to taste.

   Salt zucchini 5–10 minutes, then sauté until tender · 10 minUses 1/2 zucchini (about 3 ounces, julienned) · 1 small carrot, about 3 oz, julienned · 3 Mushroom caps · salt as needed for salting zucchini and seasoning vegetables · black pepper to taste for vegetables · cooking oil as needed for lightly greasing the vegetable and egg pans

   
3. 3

   Step 3: Beat the egg (1). For a thin egg-sheet topping, fry in a lightly greased pan until set, roll up and slice thinly. Alternatively, reserve the beaten egg and drizzle it into the hot broth at final assembly, cooking until set; use only one egg route.

   Uses 1 egg · pan-greasing oil only for egg-sheet route

   
4. 4

   Step 4: Optional beef (3 oz) topping: toss the thin beef strips with 1 tsp soy sauce, 1/2 tsp sesame oil, 1/2 tsp sugar, 1/2 tsp minced garlic and a pinch of black pepper. Sauté over medium-high heat for about 2–3 minutes, until cooked.

   Sauté optional beef until cooked · 3 minUses 3 oz tender beef, in thin strips, optional · 1 tsp soy sauce · 1/2 tsp sesame oil · 1/2 tsp sugar · 1/2 tsp minced garlic · 1 pinch black pepper

   
5. 5

   Step 5: Optional kimchi (3 oz) topping: mix the thinly sliced kimchi with its separate 1/2 tsp sesame oil and 1/4 tsp sugar.

   Uses 3 oz kimchi, thinly sliced, optional · 1/2 tsp sesame oil · 1/4 tsp sugar

   
6. 6

   Step 6: Bring a medium pot of water to a boil. Cook somyeon (8 ounces) noodles according to the package instructions (about 3 minutes). Drain quickly and shock in cold water to stop cooking. Continue to drain and rinse in cold water. Make two one-serving size mounds as you remove from the water. Place the mounds in a colander to drain.

   Uses 8 ounces somyeon (somen noodles) · water as needed to boil noodles · cold water as needed to cool and rinse cooked noodles

   
7. 7

   Step 7: Put the two drained noodle portions in serving bowls. Ladle hot broth over the noodles, then carefully pour it back into the pot while holding the noodles with a ladle to warm them. If choosing egg-drop rather than the egg sheet, drizzle the reserved beaten egg into the hot broth and cook until set. Ladle the hot broth over the noodles again. Add the cooked vegetables, chosen egg topping and any optional beef, seasoned kimchi, roasted gim (1/4 sheet) and chopped scallion greens. Serve warm with the prepared optional sauce on the side.

   Uses two drained noodle portions · hot seasoned broth · optional mixed sauce · cooked vegetable toppings · egg-sheet topping or reserved beaten egg for egg-drop route · optional cooked seasoned beef · optional seasoned kimchi · 1/4 sheet roasted gim, cut into strips or crushed, optional