Tuesday, November 19, 2013

Tuesday Tasties: Janchi Guksu (잔치국수)

Warm your belly with this tasty bowl of noodles.
Follow this quick and simple recipe!

My family always called this dish mak guksu (because of the type of noodle used) but when you look it up online often you'll find a completely different dish. Online this dish is more commonly known as janchi guksu or banquet/feast noodles.
1 sheet of dried kelp (dashima, 다시마)
2 sachets of dried/powdered anchovy (it may include shrimp)
1 egg
2 spring onions
2-3 cloves of garlic
1-2 bundles of somen noodles
4-5 mushrooms
1 zucchini
1 onion
fishcake (odeng, 
The vegetables you decide to add can vary. I am only cooking with zucchini, shiitake mushrooms, and enoki.
Cut the dried kelp into medium size strips or squares. 
Boil them in 1 liter of water with the anchovy sachets and chopped garlic.
Add salt to taste.
Once the soup begins to have flavor and is quickly boiling, add your chopped vegetables and fishcake.
In a bowl, mix the egg and chopped spring onion.
Before you are about to serve quickly cook the egg blend into the soup.
In a separate pot cook the noodles and make sure to rinse/soak them in cold water when they are done.
Drain the noodles and serve in a bowl with the soup.
Top the dish off with seasoned kimchi and dried roasted seaweed (gim, 김).

Writer: Potato
Photographer: Potato
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