Korean Chicken Janchi Guksu
This variation of Korean janchi guksu places generous shreds of poached chicken breast on top of thin wheat noodles in a clear anchovy-kelp broth. The chicken adds a layer of lean protein that makes the bowl more filling than the classic version, while the broth retains its light, clean character. Julienned zucchini, shredded dried seaweed, and thin egg crepe strips bring color and varied texture. A small dish of soy-based dipping sauce on the side lets diners adjust the seasoning to taste. The noodles are boiled separately, rinsed in cold water to maintain their chew, and then placed in the hot broth just before serving, so they stay firm rather than turning mushy. Because the recipe scales easily, it remains a go-to choice for gatherings and celebrations where a warm, comforting noodle dish is needed.
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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.
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Nutrition (per serving)
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