Janchi Guksu Noodle Soup
Origin of the recipe
Noodles are a beloved traditional Korean food, only slightly less popular than rice. They are added to many soups. We suggest making noodle soup with anchovy and seaweed broth, zucchini, carrots, and an omelet.
What do you need for cooking?
Ingredients
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Noodles
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Water
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Dried anchovies
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Dried seaweed
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Soy sauce
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Salt
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Zucchini
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Carrot
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Egg
Sauce
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Soy sauce
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Crushed garlic
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Sesame oil
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Sesame
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Ground red pepper
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Green onions
Kitchen utensils
- Knife
- Board
- Bowl
- Pot
- Ladle
- Pan
- Sieve
Step-by-step recipe
Step 1:
Place dried anchovies and dried seaweed in a saucepan with water, bring to a boil, then reduce heat to low and remove the seaweed.
Step 2:
Add soy sauce and salt to taste.
Step 3:
Cut the zucchini and carrots into thin strips.
Step 4:
Add a little vegetable oil to the pan and lightly fry the zucchini, adding salt, then remove the zucchini from the pan into a bowl.
Step 5:
Fry the carrots in the same way and set aside.
Step 6:
Break two eggs into a bowl and stir in salt.
Step 7:
Pour the eggs into the pan and fry the omelette into a thin pancake.
Step 8:
Cut the omelette into strips.
Step 9:
Place 2 tablespoons of soy sauce, 1/2 tablespoon of sesame oil, 1/2 tablespoon of crushed garlic, 3 tablespoons of chopped green onions, 1 teaspoon of sesame seeds, and 1 teaspoon of ground red pepper in a bowl. Stir.
Step 10:
Boil the noodles, drain and rinse them thoroughly and place them in a serving bowl.
Step 11:
Place fried vegetables and fried eggs on top of the noodles.
Step 12:
Pour the anchovy broth from the ladle over the noodles and vegetables.
Step 13:
Enjoy with prepared hot sauce and pickled vegetables.
Cooking tips
Before adding boiled noodles to the soup, rinse them with cold water to prevent them from sticking together.
If you don't like food that's too spicy, you can add less red pepper.
