Janchi Guksu
🛒 Ingredients
- Somen noodles 75 g · 259 kcal
- Dried anchovies (for broth) 10 g · 30 kcal
- Dried kelp (Dasima) 5 g · 10 kcal
- Egg 50 g · 72 kcal
- Zucchini 50 g · 8 kcal
- Carrot 20 g · 8 kcal
- Kimchi 30 g · 5 kcal
- Green onion 10 g · 3 kcal
- Soy sauce 15 g · 10 kcal
- Sesame oil 5 g · 45 kcal
- Water 300 g · 0 kcal
- Cooking oil 5 g · 44 kcal
👨🍳 Instructions
- Prepare the broth: In a pot, combine water, dried anchovies, and dried kelp; bring to a boil and simmer for 20 minutes, then strain and discard solids. Season the broth lightly with soy sauce and salt to taste.
- Prepare the garnishes: Whisk the egg and fry thinly to make an omelet, then julienne. Julienne the zucchini and carrot, then quickly stir-fry the zucchini in a little cooking oil until tender-crisp. Chop the green onion.
- Cook the noodles: Boil somen noodles according to package instructions until al dente, usually 2-3 minutes. Drain well and rinse under cold water to prevent sticking and remove excess starch.
- Assemble the dish: Place the drained noodles in a serving bowl. Pour the hot anchovy broth over the noodles. Arrange the julienned egg, zucchini, carrots, kimchi, and chopped green onion on top.
- Drizzle with a touch of sesame oil before serving for extra aroma and flavor. Serve immediately.
