Janchi Guksu literally means noodle (“guk-su”) at a party (“jan-chi”). It is a typical food at the weddings or other festive events. We had it at our second wedding in Korea too.
To me, Janchi Guksu is a simple noodle dish. Hearty, warm and nothing too much to prepare. It is also an easy way out when my husband craves for a soupy meal.
Well matured Kimchi and seaweed slices are the must in this dish.
Serving Size: 2 people
Total Time: 5 minutes prep time + 10 minutes cooking time
2.5 portions thin wheat noodle (so-myun 소면 a.k.a. mak-guk-su 막국수)
1/2 green onions
1/2 bowl Kimchi
1 tablespoon sesame oil
1 sheet roasted seaweed (Keem 김)
1 teaspoon salt
(optional) 1 zucchini
(optional) 1 egg
10 dried anchovies
1 tablespoon fish sauce
Kimchi – Use “mature” Kimchi as opposed to the freshly made one. Slice into small bite sizes. Add 1 tablespoon of sesame oil.
Roasted Seaweed – Slice thinly or destroy them into coarse powder in a plastic bag.
Green onions – Chop.
Zucchini (optional) – Julienne.
Egg (optional) – Separate the yolk and white egg and make thin strips. Requires some serious skills.
Noodle – 1 handful (as shown in the picture) is one person portion (standard). When you hold the noodles between your thumb and the rest of fingers in circle, the diameter of noodles is about a quarter size. However.. the standard 2 people portion is not sufficient for my family, and I make about 2.5-3 people portion to accommodate our appetite.
In order to make the noodle chewy (not soggy or weak), temperature control is crucial. Prepare some ice in a strainer in the sink and also prepare a cup of cold water next to the pot.
1. To make the broth, put dried anchovies and 4 cups of cold water in a pot and boil in medium heat for 10 minutes.
2. Discard anchovies and add fish sauce. If the broth is too dark in your opinion, add water. Taste to make sure the seasoning is right for your taste.
3. To make the noodle, boil a large amount water in a pot (use a big pot and fill the water to 3/4 full) and add 1 teaspoon of salt. When it boils, add noodles and stir (so that they won’t get stuck with each other). Wait 2-3 minutes until the water boils again and noodles float to the surface.
4. Now the time sensitive stuff: add a cup of cold water to boiling noodles. The water will quiet down for a minute.
5. When it boils again, test one of the noodles to see if it’s cooked. If cooked, drain over the ice in a strainer and wash it with COLD water. Wash thoroughly. The entire noodles should be cold. Drain well.
6. In a bowl, place the noodles and garnish on top with Kimchi, seaweed, green onions and others. Add soup and serve.