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5 from 2 votes

Korean Banquet Noodle Soup, Janchi Guksu

Korean Noodle Soup, Hot Soup wth Somyeon
Course: Appetizer, Noodles, Snack
Cuisine: Korean
Servings: 3
Calories:
Author: Seasoned by Jin

Ingredients

  • 10 cup water
  • ¼ cup bonito flake
  • 4 whole anchovy large size, 3" long
  • 1 sheet kelp 4"x6"
  • 2 whole shiitake mushroom dry
  • 3 clove garlic
  • 2 green onion 1 for soup base, 1 chopped for garnish
  • 3 tbsp guk ganjang (soup soy sauce)
  • 2 tsp sea salt
  • 1 tbsp sake
  • tsp black pepper
  • 1 egg large
  • 10 oz somyeon noodles

Instructions

  • Bring water to boil in a big pot. Add anchovies, kelp and fish flakes into the pouch and drop into the pot. Once the water boils, reduce to medium heat and boil for 20min with open lid.
  • Separate the eggs; the yolk from the white. Wisk and pan fry each color separately in low heat, resembling a thin pancake. Once cooled, julienne. Set aside for later.
  • Take out the pouch and add shiitaki mushroom, garlic and 1 whole spring onion. boil for 10min.
  • Take out the vegetables. Add soy sauce, salt, sake and pepper to taste.
  • Cook somyeon noodles according to the package, about 3min. Rinse in cold water and drain.
  • Add the desired amount of somyeon into a wide soup bowl. Add egg toppings and pour the hot broth into the bowl.
  • Garnish with sesame seeds and chopped spring onion.
  • Serve with favorite sauce and pickled side dishes.
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