Janchi Guksu - Korean Celebration Noodles

Ingredients

• 8 cups (1.9 liters) chicken or vegetable broth 8 cups (1.9 liters) chicken or vegetable broth
• 1 cup (240 ml) water 1 cup (240 ml) water
• 4 dried anchovies 4 dried anchovies
• 1 piece of dried kelp (about 2x2 inches) 1 piece of dried kelp (about 2x2 inches)
• 8 ounces (225 grams) thin wheat noodles 8 ounces (225 grams) thin wheat noodles
• 1 cup shredded chicken 1 cup shredded chicken
• 1 cup thinly sliced carrots 1 cup thinly sliced carrots
• 1 cup thinly sliced zucchini 1 cup thinly sliced zucchini
• 1 cup bean sprouts 1 cup bean sprouts
• 4 green onions, thinly sliced 4 green onions, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon sesame seeds 1 teaspoon sesame seeds
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 20g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the chicken or vegetable broth and water to a boil. Add the dried anchovies and kelp, and simmer for 10 minutes to infuse the broth with flavor. Remove the anchovies and kelp from the broth.
2. 2.
   Cook the thin wheat noodles according to the package instructions. Drain and rinse with cold water to remove excess starch.
3. 3.
   In a separate pot, blanch the bean sprouts in boiling water for 1 minute. Drain and rinse with cold water.
4. 4.
   In a small bowl, mix together the soy sauce, sesame oil, and sesame seeds to make a dressing.
5. 5.
   Divide the cooked noodles among serving bowls. Top with shredded chicken, carrots, zucchini, bean sprouts, and green onions.
6. 6.
   Pour the hot broth over the noodles and toppings. Drizzle the soy sauce dressing over each bowl.
7. 7.
   Serve the Janchi Guksu hot and enjoy!

Treat your ingredients with care...

• Wheat noodles — Be careful not to overcook the noodles as they can become mushy. Follow the package instructions for the best results.
• Dried anchovies — Remove the heads and guts of the anchovies before adding them to the broth to avoid any bitterness.

Tips & Tricks

• For a vegetarian version, replace the chicken broth with vegetable broth and omit the shredded chicken.
• Customize the toppings based on your preference. You can add mushrooms, spinach, or other vegetables of your choice.
• To add a spicy kick, serve Janchi Guksu with a side of gochujang (Korean chili paste).
• Make a larger batch of the broth and freeze it for future use. It can be used as a base for other Korean soups and stews.
• If you prefer a stronger flavor, you can simmer the broth for a longer time to extract more depth from the anchovies and kelp.

Serving advice

Serve Janchi Guksu hot in individual bowls. Garnish with additional sesame seeds and green onions for added freshness and visual appeal. Accompany the dish with a side of kimchi and enjoy it with chopsticks.

Presentation advice

To enhance the presentation, arrange the toppings neatly on top of the noodles. Drizzle the soy sauce dressing in a decorative pattern over the dish. Serve the Janchi Guksu in beautiful Korean ceramic bowls to showcase the cultural aspect of the cuisine.