VEGGIE NOODLES (JANCHI GUKSU)
While I was driving with my parents through the Topanga Hills recently (a winding path that cuts through the hills between Malibu and the quiet northern suburbs of Los Angeles County), my father randomly asked, “Do you know the janchi guksu?” I replied that I didn’t know this dish, and he continued, “Your grandma used to make for me janchi guksu!” Hearing that this noodle dish reminded my father of his mother was all I needed to dive into multiple blogs, articles, and YouTube videos to research it. It turns out Janchi Guksu is made with somyeon, a thin wheat noodle and spring vegetables, usually Korean zucchini. While traditionally it has anchovy or beef broth, make a quick veggie broth to make it vegan!
Ingredients
FOR THE VEGGIE NOODLES Janchi Guksu | 잔치국수
FOR THE BROTH
- 7 2-inch squares (5 cm) dashima
- 1/2 cup sliced onion
- 1/2 cup thinly sliced radish
- 2 tablespoons soup soy sauce guk-ganjang
TOPPINGS
- 11/2 teaspoons extra virgin olive oil
- 11/2 teaspoons toasted sesame oil
- 1 cup julienned carrots
- 1 teaspoon coarse sea salt
- 1 cup julienned zucchini
- 7 ounces somyeon thin wheat noodles
- 1 cup julienned gyerranmari Korean rolled omelette
- 1 cup julienned cabbage kimchi
- 1 sheet roasted nori julienned
- 1 tablespoon toasted sesame seeds
- 2 tablespoons Spicy Garlic Soy Sauce Dressing SEE RECIPE BELOW
SPICY GARLIC SOY SAUCE DRESSING: If there were such a thing as a Korean Vegan elixir, THIS would be it. (MAKES: 11/2 cups)
- 1 cup soy sauce
- 2 tablespoons gochugaru
- 3 to 4 cloves garlic minced
- 2 scallions chopped
- 1/4 cup finely diced red onion
- 1/4 cup finely diced carrots
- 1 shishito or jalapeño pepper chopped
- 2 tablespoons brown rice syrup or your favorite liquid sweetener
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 1 teaspoon cracked black pepper
- 1/2 teaspoon ground turmeric optional
Instructions
FOR THE VEGGIE NOODLES Janchi Guksu | 잔치국수
- MAKE THE BROTH: In a large pot, bring 8 cups of water to a boil with the dashima, onion, radish, and soy sauce. Reduce the heat and simmer for 45 minutes. Strain the broth through a fine-mesh sieve and reserve the liquid, discarding the dashima and veggies.
- WHILE THE BROTH IS COOKING, PREPARE THE TOPPINGS: In a medium skillet or wok, heat the olive oil and sesame oil over medium-high heat until shimmering, about 1 minute.
- Add the carrots and sauté until they are soft and bright orange, about 2 minutes. Season with 1/2 teaspoon of the coarse salt and then remove the carrots from the pan. In the same pan, add the zucchini and sauté for 3 to 4 minutes. Season with the remaining 1/2 teaspoon salt and then remove the zucchini from the pan.
- Bring a large pot of water to a boil. Cook the somyeon according to the package instructions, then drain and rinse under cold water to stop the cooking process. Divide the noodles evenly into four bowls. Add the warm broth and top with the carrots, zucchini, gyerranmari, kimchi, and roasted seaweed. Garnish with sesame seeds and a drizzle of dressing to serve.
FOR THE SPICY GARLIC SOY SAUCE DRESSING
- In a medium mason jar, combine all the ingredients. Seal the jar and give it a good shake until the ingredients are evenly distributed. Store in the refrigerator for up to 3 months or freeze for future.
Notes
See how Joanne makes Gyerranmari, A Korean Style Omelet here
Nutrition
Calories: 354kcalCarbohydrates: 46gProtein: 17gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 226mgSodium: 1300mgPotassium: 580mgFiber: 4gSugar: 3gVitamin A: 6988IUVitamin C: 10mgCalcium: 119mgIron: 5mg
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