Janchi Guksu: Noodles as easy to make as instant ramen.
Porridge & NoodlesIngredients
- Somen noodles for two servings.
- 1.6 liters of water.
- 2 packs of anchovy broth seasoning.
- 1 teaspoon of salt.
- A handful of shredded carrots.
- 10 stalks of chives (about the length of a finger).
- 10 sheets of dried kelp (thinly sliced).
- A small amount of roasted rice powder.
- 1 tablespoon of anchovy fish sauce (for seasoning).
- 2 tablespoons of tuna extract (for seasoning).
- 2 tablespoons of soy sauce (for seasoning).
- 1 tablespoon of plum syrup (as a seasoning).
- 1.5 teaspoons of gochugaru (for the seasoning).
- Minced garlic, 0.5 tablespoon (for seasoning).
- A handful of finely chopped white parts of green onions (for the sauce).
Instructions
Combine all the seasoning ingredients (anchovy fish sauce, tuna extract, soy sauce, plum syrup, gochugaru chili powder, minced garlic, and green onions) to create the marinade.
In a pot, combine 1.6 liters of water, 2 bouillon cubes, and 1 teaspoon of salt, and bring to a boil.
Once the water starts to boil, remove the lid and continue boiling for another 3 minutes before removing the broth bag.
After turning off the heat, add the chopped carrots and chives and let them cook gently from the residual warmth.
After boiling the somyeon noodles, rinse them briefly in cold water to remove excess starch and then drain the water.
Place the noodles in a bowl and generously ladle over the broth and vegetables.
Finely shredded seasoned tofu (yubu), dried seaweed flakes (gim), and seasonings are added according to personal preference to complete the dish.