Janchi Guksu (Housewife Noodles) from Simbang-gol.
Porridge & NoodlesIngredients
- Somen noodles for two servings.
- A handful of dried anchovies for making broth.
- 2 pieces of Korean radish.
- 1/2 onion.
- 1 green onion stalk.
- 1 sheet of kelp (dashima).
- 0.5 tablespoon of ginger syrup.
- 1/3 of a zucchini.
- 1/4 carrot.
- One egg.
- 5 tablespoons of Jin-ganjang sauce (seasoning).
- 1 tablespoon of *guk-ganjang* (soup soy sauce) (for seasoning).
- 2 tablespoons gochugaru (for the seasoning).
- 2-3 green chili peppers (for the sauce).
- Minced garlic, 0.5 tablespoon (for seasoning).
- 1 tablespoon of sesame oil.
- 1 tablespoon of black sesame seeds.
Instructions
To prepare the anchovies, remove the heads and innards, then lightly sauté them in a dry pan to reduce any fishy smell.
In 2 liters of water, add dried anchovies, Korean radish, onion, and green onions. Bring to a boil, then add kelp (dashima) and simmer for 5 minutes before removing the kelp.
Add 0.5 tablespoons of ginger syrup to the broth and simmer over medium heat for 15-20 minutes. Then, strain out all the solids.
Mix together soy sauce, gochugaru (Korean chili powder), finely chopped green chilies, and garlic to create a spicy seasoning paste in advance.
Slice the zucchini and carrots thinly, add a pinch of salt, and lightly sauté them in a pan to prepare the garnish.
While cooking the thin noodles in boiling water, add cold water when the water is about to boil over to ensure they become firm and chewy. Then, rinse them thoroughly under cold water.
Place the noodles in a bowl, pour hot broth over them, and then add toppings and sauce to complete the dish.