Janchi Guksu (Korean Warm Noodle Soup)
- 16 oz thin flour noodle (somyeon)
- 10 cups vegetable broth
- 2-4 sp soy sauce
- 1 zucchini (julienned)
- 2 small carrots (julienned)
- 6 mushroom caps
- 2 eggs
- 4 sp soy sauce (optional)
- 2 tsp chili pepper flakes (optional)
- 1 tsp sesame oil (optional)
- 1 tsp sesame seeds (optional)
- 1 tsp garlic (optional)
- 2 finely chopped scallion (optional)
- 6 oz thin strips of tender beef (seasoned with 1 tsp soy sauce, ½ tsp sesame oil,
½ tsp sugar, ½ tsp minced garlic+pinch black pepper)
- 6 oz kimchi, thinly sliced, mixed with ½ tsp sesame oil + ¼ tsp sugar
- ¼ sheet gim (roasted dried seaweed sheet), cut into short strips or crushed
- 1 chopped scallion
- Mix all sauce ingredients and set aside
- Prepare vegetable stock and season with soy sauce, salt, and pepper to taste.
Keep it hot over low heat while preparing the toppings and noodles.
- Lightly sprinkle salt over julienned zucchini and set aside for 5-10 min. Squeeze out
excess liquid from salted zucchini by hand.
- Sauté in a lightly oiled skillet over medium-high heat (1 - 2 min).
- Set zucchini aside and sauté the julienned carrots and mushrooms over medium-high
heat (2 min), sprinkling salt and pepper.
- Beat the egg well, and fry into a thin sheet. Roll it up and thinly slice.
Alternatively, you can drizzle the beaten egg into the hot broth before ladling it
over the noodles.
- Cook somyeon. Pour soup and
toppings to serve.