Janchi-guksu(잔치국수) is a Korean dish of somyeon(소면), or thin wheat flour noodle, in a savory broth, usually with toppings.
Traditionally, beef or anchovy stock was commonly used. Today, a combination of anchovy and kelp stock is most popular.
Popular toppings include fried egg, squash, carrot, and kimchi. Janchi-guksu is usually topped with a chili sauce and often garnished with seaweed and sesame seed.
This vegan adaptation uses kelp stock and basic toppings for a simple and umami classic.
Recipe
Ingredients
- 1 piece kelp(다시마)
- 4 cup water
- somyeon(소면) or other thin wheat flour noodle
- soy sauce(간장)
- garlic
- scallion
- gochugaru(고춧가루)
- plum vinegar
- sesame oil
- sesame seed
- 1 sheet dried seaweed(김), cut into strips
Directions
- soak kelp, water about 1 hour
- remove kelp
- add soy sauce
- boil
- simmer
- prepare noodles
- combine garlic, scallion, gochugaru, vinegar, sesame oil
- serve noodles with broth, sauce, seaweed, sesame seed