Korean
Korean - Noodles
Janchi Guksu
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 300g thin wheat noodles (somyeon)
- • 8 cups anchovy-kelp broth
- • 1 courgette, julienned
- • 1 carrot, julienned
- • 2 eggs, beaten and fried into thin sheets, sliced
- • 3 tablespoons soup soy sauce
- • 1 teaspoon minced garlic
- • 2 spring onions, sliced
- • 1 tablespoon sesame oil
Preparation Steps
1
Phase 1
Bring the anchovy-kelp broth to a boil and season with soup soy sauce, garlic, and a pinch of salt.
2
Phase 2
Stir-fry the courgette and carrot separately with a little sesame oil and salt until just tender.
3
Phase 3
Fry the beaten eggs into thin sheets and slice into ribbons.
4
Phase 4
Boil the somyeon for about 3 minutes, then rinse briefly in warm water to remove excess starch.
5
Phase 5
Divide the noodles into bowls and ladle the hot broth over.
6
Phase 6
Arrange the vegetables, egg ribbons, and spring onions on top and serve hot.