Korean Banquet Noodles (Thin Noodles in Anchovy Kelp Broth)
Janchi-guksu is a classic Korean celebration noodle soup with thin wheat noodles served in a clear broth made from dried anchovies and kelp. The broth achieves a gentle, layered umami from the anchovies, complemented by kelp's subtle sweetness, and seasoned with soup soy sauce for a clean taste. Sauteed zucchini and carrot sit on top as garnishes alongside egg crepe strips and crumbled roasted seaweed, adding color and textural variety. Originating as a dish served at weddings and festive gatherings, it remains a symbol of simple hospitality.
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Instructions
- 1
Simmer anchovies and kelp in water for 15 minutes to make broth.
- 2
Remove kelp after 5 minutes, continue simmering anchovies, then strain.
- 3
Julienne zucchini and carrot, then quickly sauté with a pinch of salt.
- 4
Make thin egg crepes and slice into strips for garnish.
- 5
Boil noodles, rinse in cold water to remove starch, and divide into bowls.
- 6
Pour hot broth over noodles and top with sautéed vegetables, egg strips, and seaweed.
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