Janchi-guksu (잔치국수)  open the window of AOD


Main Ingredients :
(Serves 2)
160 g dried thin noodles, 50 g minced beef and 2 brown oak mushrooms, 50 g summer squash, 10 g carrot
Broth ingredients: 40 g dried anchovies, 20 g dried shrimps, 10x10 cm kelp, 1/2 onion, 100 g white radish, 30 g scallion, 1 l water, 1 tbsp clear soy sauce, 1 tbsp refined rice wine, 1/2 tbsp salt

Spices :
Spices for beef and mushroom mix: 1 tbsp soy sauce, 1 tbsp sesame oil, 1/2 tbsp sugar, 1/4 tsp ground pepper
Spices for vegetables: 1 tsp salt, 1/2 tbsp sesame oil, 1 tsp ground pepper
Garnish: 2 eggs, 1 sheet toasted laver, 1 red pepper, 1 green pepper
In Korea, when locals ask “when will you serve some noodles?” to a nubile female and young male they are, in fact, inquiring when they plan to tie the knot. As such, janchi-guksu, thin noodles in clear broth, is enjoyed on festive days or on wedding banquets. The long noodles signify wishes for newly-weds to live happily together for a long time. People also serve the noodles to elderly people to wish them health and longevity. In a country centered on rice cultivation, flour was a precious ingredient in the past. So noodles were usually served on a special day. In Chinese, all flour dishes are called “myeon,” but locals usually refer to noodles as “guksu” – “guk” adopted from the word “gukhwa” meaning chrysanthemum while “su” is water. Therefore, the name guksu calls to mind a bowl of water filled with floating flower petals.

Direction :

Remove intestines and heads of dried anchovies and quickly stir-fry them with dried shrimps on a frying pan. Prepare half an onion, two 5x5 pieces of kelp, 2 cm-thick white radish chunks, and 10 cm-long green onion.

Put the kelp pieces in boiling water and take them out after 5 minutes. Add the rest of the broth ingredients and simmer for about 20 minutes on medium heat. Remove the ingredients and flavor with spices – clear soy sauce, refined rice wine, and salt.

Slice the soaked brown oak mushrooms. Season the mushroom slices and the beef with spices.

Peel the flesh of summer squash and carrot thinly while turning and julienne them. Salt them separately and squeeze out the water later.

Tear the sheet of toasted laver with hands, prepare 4 cm-long strips of hwangbaekjidan, thin egg white and yolk pancakes, and cut the red and green peppers into rings.

Stir-fry the ingredients in a heated frying pan in the order of light to dark colors – summer squash strips, carrot matchsticks, and seasoned beef with brown oak mushrooms. Add a bit of salt and sesame oil when stir-frying the vegetable strips.

Put the thin noodles in boiling water. Pour cold water 3-to-4 times, every time the noodle-boiling water is about to brim over. Drain them and wash them with cold water as if rubbing laundry.

Place a nice bundle of cooked noodles and top with beef and mushroom mix, summer squash strips, and carrot matchsticks. Pour the broth gently from the side. Top with pieces of toasted laver and pepper rings.

☑ Use big chunks of the ingredients to flavor the broth otherwise the broth may produce too much flavor.
☑ Boil the water with pieces of kelp for only 5 minutes. If not, leaving them too long may spoil the stock with a bitter taste.
☑ Simmer the stock ingredients on medium gas for about 20 minutes to have a delicious broth of janchi-guksu.
☑ Be careful not to julienne the carrot and summer squash too thinly because they could stick together when stir-fried.
☑ Do not use cooking oil when stir-frying the ingredients because the oil could float on top of the clear broth.
☑ Rinsing and rubbing the noodles in cold water can remove flour remnants.
Seon Dong-juHead Chef of the Menu Development & Consulting Division of CJ Freshway

Head Chef of the Menu Development & Consulting Division of CJ Freshway
Head Instructor of CJ Cooks / Host of Hansik Cooking Class
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