Janchi-guksoo (Banquet Noodle Soup)

Yields1 Serving

 29 oz WHEAT NOODLE(THIN)
 34 fl oz Anchovy broth
 34 fl oz Water
 OTTOGI GRAPE SEED OIL (Optional)
  Zucchini
  Medium size carrot
 3 pcs Shitake mushroom (Fresh or dried)
 1 Onion (Chopped)
 ¼ cup Kimchi (Cut in small pieces)
 Seasoned laver (Crushed) - (As Needed)
 5 oz ANCHOVY SOY SAUCE
 29 oz Water *Mix water and anchovy soy sauce well
 ½ tbsp SESAME OIL
 ½ tbsp ROASTED SESAME
 1 tbsp Red pepper powder
 1 tbsp Soy sauce
 ½ tbsp Korean soy sauce
 ½ tbsp Chopped onion
 ½ tbsp Minced garlic
 ½ tsp Sugar

1

Make 1,000 ml of anchovy broth

2

Mix all ingredients for spicy sauce

3

Soak dried shitake mushrooms in warm water for 10~15 minutes until they are fully plumped. Slice them thinly.

4

Boil 5 cups of water. (about 1,000ml)

5

In the meantime, spread about 1 tbsp of vegetable oil evenly around in a small skillet.

6

Add a pinch of salt in the egg. On low heat, pour in the beaten egg and spread it out thinly and evenly.
Cook slowly on low heat until the top surface of the egg is fully cooked without burning the bottom

7

Gently remove the egg trying not to tearing it, fold it into half, and cut it across into thin strip.

8

Sauté the zucchini, carrots and mushrooms separately with vegetable oil.

9

When the water in step 3 boils, add the noodles and stir. When the water comes to boil again, add about 1/2 cup of cold water and stir. Repeat this process once more. It should take about 7~8 minutes from the time you add the noodles

10

When the noodles are done cooking, quickly rinse them in cold water several times to stop the cooking process

11

Add sautéed vegetables, egg strips, kimchi and crushed seasoned laver individually in a circle on top of the noodles. Place a 1 tbsp of spicy sauce in the middle if you are using it

12

Gently pour in hot anchovy broth on the side so the placement of garnishes are not disturbed.

CategoryCuisine

Ingredients

 29 oz WHEAT NOODLE(THIN)
 34 fl oz Anchovy broth
 34 fl oz Water
 OTTOGI GRAPE SEED OIL (Optional)
  Zucchini
  Medium size carrot
 3 pcs Shitake mushroom (Fresh or dried)
 1 Onion (Chopped)
 ¼ cup Kimchi (Cut in small pieces)
 Seasoned laver (Crushed) - (As Needed)
 5 oz ANCHOVY SOY SAUCE
 29 oz Water *Mix water and anchovy soy sauce well
 ½ tbsp SESAME OIL
 ½ tbsp ROASTED SESAME
 1 tbsp Red pepper powder
 1 tbsp Soy sauce
 ½ tbsp Korean soy sauce
 ½ tbsp Chopped onion
 ½ tbsp Minced garlic
 ½ tsp Sugar

Directions

1

Make 1,000 ml of anchovy broth

2

Mix all ingredients for spicy sauce

3

Soak dried shitake mushrooms in warm water for 10~15 minutes until they are fully plumped. Slice them thinly.

4

Boil 5 cups of water. (about 1,000ml)

5

In the meantime, spread about 1 tbsp of vegetable oil evenly around in a small skillet.

6

Add a pinch of salt in the egg. On low heat, pour in the beaten egg and spread it out thinly and evenly.
Cook slowly on low heat until the top surface of the egg is fully cooked without burning the bottom

7

Gently remove the egg trying not to tearing it, fold it into half, and cut it across into thin strip.

8

Sauté the zucchini, carrots and mushrooms separately with vegetable oil.

9

When the water in step 3 boils, add the noodles and stir. When the water comes to boil again, add about 1/2 cup of cold water and stir. Repeat this process once more. It should take about 7~8 minutes from the time you add the noodles

10

When the noodles are done cooking, quickly rinse them in cold water several times to stop the cooking process

11

Add sautéed vegetables, egg strips, kimchi and crushed seasoned laver individually in a circle on top of the noodles. Place a 1 tbsp of spicy sauce in the middle if you are using it

12

Gently pour in hot anchovy broth on the side so the placement of garnishes are not disturbed.

Janchi-guksoo (Banquet Noodle Soup)