Korean Chicken Janchi Guksu
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Poaching chicken breast directly in the anchovy stock gives the clear broth of janchi guksu, Korea's party noodle soup, an extra savory layer.
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A little sesame oil tossed through the shredded chicken makes the lean breast meat taste moist, while separate yellow and white egg-crepe strips, zucchini, and carrot add color. The recipe scales up easily, making it practical for feeding a crowd.
Ingredients
Instructions
- 1
Rinse 220g chicken breast in cold water, add to 900ml boiling anchovy broth, and simmer for 12 minutes until cooked through.
- 2
Remove the cooked chicken breast, let it cool briefly, shred it along the grain, and toss lightly with 1 teaspoon sesame oil for the topping.
- 3
Add julienned 80g zucchini, julienned 50g carrot, minced garlic, and soup soy sauce to the same broth and simmer for 5 more minutes to extract sweetness from the vegetables.
- 4
Cook 180g somyeon in boiling water for 3 minutes, then rub vigorously under cold water multiple times to remove starch and drain thoroughly.
- 5
Separate 1 egg, make thin yellow and white omelets separately, then cut into fine julienne strips for garnish.
- 6
Arrange the somyeon neatly in a bowl, pour generous hot broth over them, then top with the shredded chicken, vegetable garnish, and egg julienne.
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