Chicken Janchi Guksu
Chicken-topped janchi guksu adds extra depth to a light noodle broth. It is warm, mild, and easy to enjoy.
Instructions
- 1
Rinse the chicken breast, then poach it in boiling anchovy stock for 12 minutes and remove.
- 2
Shred the cooked chicken and lightly season with sesame oil and a pinch of salt.
- 3
Add zucchini, carrot, minced garlic, and soup soy sauce to the same stock and simmer for 5 minutes.
- 4
Cook the noodles in boiling water, rinse thoroughly in cold water, and drain well.
- 5
Make a thin egg omelet and slice into strips for garnish.
- 6
Place noodles in bowls, pour over hot broth, and top with chicken and egg strips.
Tips
Nutrition (per serving)
Adjust Servings
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