Korea

Janchi guksu

Name: Janchi guksu
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 6 cups water; a handful dried anchovies dried salted fish; 2 pieces kombu; 2 tbsp divided soy sauce; 2 tsp fish sauce; 1/2 tsp salt; 250 g somyeon (thin wheat noodles) wheat noodles; 1/2 julienned zucchini (courgette, baby marrow); 1 small julienned carrot; 1 tsp cooking oil (vegetable oil); 2 thin omelette strips egg; 2/3 cup chopped napa cabbage kimchi; 1 sheet toasted and crumbled nori sheets; 1 tsp sesame oil; 2 stalks chopped spring onion (green onion, scallion); 1/2 tsp gochugaru

Thin wheat noodles in clear anchovy broth with egg, zucchini and kimchi. Party noodles.

30 minTime

21 gProtein each

mildSpice

Feast noodles2 chapters · 1 min read

Make it your way

Grandma's wayThin wheat noodles in anchovy broth with colourful toppings.

The original

423kcalsame

21 gproteinsame

5 gfibresame

30minutessame

Janchi guksu.

Per serving, worked out from the ingredient table.

Ingredients

Water6 cups

Dried salted fisha handful dried anchovies

Kombu2 pieces

Soy sauce2 tbsp, divided

Fish sauce2 tsp

Salt½ tsp

Wheat noodles250 g somyeon (thin wheat noodles)

Zucchini (courgette, baby marrow)½, julienned

Carrot1 small, julienned

Cooking oil (vegetable oil)1 tsp

Egg2, thin omelette strips

Napa cabbage kimchi⅔ cup, chopped

Nori sheets1 sheet, toasted and crumbled

Sesame oil1 tsp

Spring onion (green onion, scallion)2 stalks, chopped

Gochugaru½ tsp

Method

5 steps

1Simmer anchovies and kelp in the water for 15 minutes, strain, and season with half the soy, fish sauce and salt.
2Stir fry zucchini and carrot separately in a little oil with a pinch of salt; fry the egg into thin sheets and slice.
3Boil the noodles 3 minutes, rinse in cold water and drain.
4Mix the rest of the soy with spring onion, gochugaru and sesame oil into a sauce.
5Nest noodles in bowls, add toppings and kimchi, pour over hot broth and add nori.

Serve it like this

Serve in deep bowls with toppings arranged in colour sections, broth poured to cover and the soy sauce on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea

Janchi guksu

Thin wheat noodles in clear anchovy broth with egg, zucchini and kimchi. Party noodles.

30 minTime

21 gProtein each

mildSpice

Feast noodles2 chapters · 1 min read

Make it your way

Grandma's wayThin wheat noodles in anchovy broth with colourful toppings.

The original

423kcalsame

21 gproteinsame

5 gfibresame

30minutessame

Janchi guksu.

Per serving, worked out from the ingredient table.

Ingredients

Water6 cups

Dried salted fisha handful dried anchovies

Kombu2 pieces

Soy sauce2 tbsp, divided

Fish sauce2 tsp

Salt½ tsp

Wheat noodles250 g somyeon (thin wheat noodles)

Zucchini (courgette, baby marrow)½, julienned

Carrot1 small, julienned

Cooking oil (vegetable oil)1 tsp

Egg2, thin omelette strips

Napa cabbage kimchi⅔ cup, chopped

Nori sheets1 sheet, toasted and crumbled

Sesame oil1 tsp

Spring onion (green onion, scallion)2 stalks, chopped

Gochugaru½ tsp

Method

5 steps

1Simmer anchovies and kelp in the water for 15 minutes, strain, and season with half the soy, fish sauce and salt.
2Stir fry zucchini and carrot separately in a little oil with a pinch of salt; fry the egg into thin sheets and slice.
3Boil the noodles 3 minutes, rinse in cold water and drain.
4Mix the rest of the soy with spring onion, gochugaru and sesame oil into a sauce.
5Nest noodles in bowls, add toppings and kimchi, pour over hot broth and add nori.

Serve it like this

Serve in deep bowls with toppings arranged in colour sections, broth poured to cover and the soy sauce on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Janchi guksu

Make it your way

Ingredients

Method

Janchi guksu

Make it your way

Ingredients

Method

Make it a meal