Janchi Guksu (Korean Banquet Noodles)
A classic Korean noodle dish featuring thin wheat noodles in a light, savory vegetable broth. It's garnished with colorful sautéed vegetables and strips of egg, making for a comforting and complete meal.
Una recepta original de Forkin
- Temps total
- 45 min
- Racions
- 2
- Dificultat
- Mitjana
Informació sobre al·lèrgens: pot contenir ous, gluten, sèsam i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
broth
- 1.500 mlwater
- 2 udried kelp, about 10x10cm pieces
- 4 udried shiitake mushroom
- 0,5 uyellow onion, peeled and halved
- 2 gragarlic, smashed
- 1 cssoy sauce
- 0,5 ctsalt
sauce
- 3 cssoy sauce
- 1 uscallion, finely chopped
- 1 gragarlic, minced
- 1 cssesame oil
- 1 cttoasted sesame seed
- 0,5 ctgochugaru, Korean chili flakes(opcional)
noodles_and_toppings
- 200 gsomyeon noodle, thin wheat noodles
- 1 uzucchini, julienned
- 1 ucarrot, julienned
- 0,25 ctsalt, for vegetables
- 2 ctneutral cooking oil
- 2 uegg, lightly beaten
- 1 unori, thinly sliced for garnish
Estris
fine-mesh strainer · large pot · colander · cutting board · knife · small bowl · serving bowls · medium pot · non-stick skillet
Elaboració
Pas a pas
- 1
To make the broth, combine water, dried kelp, dried shiitake mushrooms, onion, and smashed garlic cloves in a medium pot. Bring to a boil over high heat.
Uns 5 min
- 2
Reduce the heat to medium-low and simmer for 15 minutes to allow the flavors to meld.
Uns 15 min
Nota de cuina: Avoid boiling the kelp for too long as it can make the broth bitter. Some cooks remove it after 10 minutes.
- 3
While the broth simmers, prepare the sauce by mixing all sauce ingredients in a small bowl. Set aside.
Uns 3 min
- 4
Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Season the broth with soy sauce and salt, and keep it warm over low heat.
Uns 2 min
- 5
Heat a lightly oiled non-stick skillet over medium heat. Pour in the beaten eggs to form a thin, flat omelet. Cook for 1-2 minutes per side until set.
Uns 4 min
Nota de cuina: Using a large skillet helps create a thinner omelet which is easier to slice.
- 6
Remove the egg omelet from the skillet, let it cool slightly, then roll it up and slice it into thin ribbons. Set aside.
Uns 3 min
- 7
In the same skillet, add a bit more oil if needed. Sauté the julienned zucchini with a pinch of salt for 2-3 minutes until tender but still crisp. Remove and set aside.
Uns 3 min
- 8
Sauté the julienned carrot in the same manner for 2-3 minutes until tender-crisp. Set aside.
Uns 3 min
- 9
Bring a large pot of water to a rolling boil. Cook the somyeon noodles according to package directions, typically for 3-4 minutes.
Uns 4 min
Nota de cuina: Don't overcrowd the pot; use plenty of water to prevent the noodles from sticking.
- 10
Drain the cooked noodles in a colander and rinse them thoroughly under cold running water to remove excess starch. Drain very well.
Uns 1 min
Nota de cuina: Rinsing is crucial for a clean-tasting soup and prevents the noodles from becoming gummy.
- 11
Divide the noodles between two large serving bowls. Arrange the sautéed zucchini, carrot, and sliced egg garnish on top.
Uns 2 min
- 12
Ladle the hot broth over the noodles and toppings. Garnish with sliced nori and serve immediately with the sauce on the side for each person to add to taste.
Uns 1 min
Conservació
Store leftover broth, noodles, and toppings separately in airtight containers in the fridge.
Gently reheat the broth on the stovetop and pour over the cold noodles and toppings before serving.
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