Janchi Guksu (Banquet Noodles)
Porridge & Noodles⏱ 7min👥 2 servings
Ingredients
- 1.2 liters of water (for broth).
- Broth pouches or coin-shaped broth pieces (standard quantity + 1).
- 0.5 teaspoon of salt.
- Somen noodles for two servings.
- A small bunch of chives (4-5 cm in length).
- A small amount of carrots, thinly sliced.
- 4 pieces of dried kelp (wakame), thinly sliced.
- 2 eggs (whisked).
- Ingredients for the marinade: 1 cup chopped green onions, 1 tablespoon of guk-ganjang (soup soy sauce), 2 tablespoons of anchovy fish sauce, 3 tablespoons of tuna extract, and 1 tablespoon of gochugaru (Korean chili powder).
Instructions
1
In a pot, combine 1.2 liters of water, broth ingredients, and 0.5 teaspoons of salt, and bring to a boil.
2
Once the broth comes to a boil, continue simmering for another 3 minutes, then remove the broth bag.
3
Add the shredded carrots and cook for 30 seconds. Then, pour in the beaten eggs and let them cook undisturbed without stirring.
4
Add the scallions and turn off the heat.
5
In a separate pot, bring 1.6 liters of water to a boil. Cook the thin noodles for 3-4 minutes, then rinse them thoroughly in cold water.
6
Place the noodles in a bowl, pour over the broth, and serve with seasoned tofu pockets and a side of dipping sauce.
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