Janchi guksu is a Korean noodle dish consisting of wheat flour noodles in a light broth made from anchovy and sometimes also dasima (kombu).
It is traditionally treated to food when they came to the birthday party or wedding party.
So the name is Janchi(=Party).
Noodle is one of long food.
It has a meaning. To blessing for longevity and keeping for happy marriage life for longtime.
In Korea, we ask to someone(the marriageable age), “Do you have a plan that give a noodle to us?”
That’s a same meaning.
Ingredients:
2 bundles somyon noodle
1/4 cup myeol chi (dried anchovy)
1 3x3 kelp piece, 1/2 onion, thin sliced
1 egg, 4 ounce beef
soy sauce, sugar, minced garlic, sesame oil, salt and pepper
1/2 square eomook (fried fish paste)
1/4 cup kim chi - squeezed
Dipping sauce(yangnyeom jang):
1 tbsp soy sauce, 1 tsp chopped green onion, 1/2 tsp sesame oil, 1/2 tsp sesame seeds, 1/4 tsp minced garlic
How to make it:
1. Boil a big pot of water for noodles. Add noodles, cook for 3-4 minutes depends on recommended time. Rinse in a cold water, drain.
2. Add 6 cups cold water to a pot for broth. Add dried anchovy and kelp. Bring to a boil, reduce heat to low simmer for 5-7 minutes. Skim the bubbles, take out anchovies and kelp. Add soy sauce and salt, bring up to a boil again, turn the heat off.
3. Prepare for garnishes
Saute onion with some vegetable oil.
Mix egg with a touch of salt, make a thin crepe.
(Heat pan, add egg and turn off to very low heat.)
Cool slightly, cut into thin strips.
Cut kim chi into thin strips.
(Add 1/2 tsp sugar and sesame oil, mix well with hands.)
Cut beef into thin strips, marinade with some soy sauce, sugar, minced garlic, sesame oil, salt and pepper.
(Heat pan, saute beef.)
Julienne eo mook.
(In a pan, add soy sauce, sugar and pepper, bring to a boil. If the bubble comes up, add eo mook, cook very quickly to absorb liquid on a medium-high heat.)
5. Put noodles in a big bowl.Pour hot broth
Arrange kim chi, beef, onion, eo mook and egg on a platter.
6. Serve individual bowl of noodle.
Guests can add garnishes to fit their tastes.
Ingredients:
2 bundles somyon noodle
1/4 cup myeol chi (dried anchovy)
1 3x3 kelp piece, 1/2 onion, thin sliced
1 egg, 4 ounce beef
soy sauce, sugar, minced garlic, sesame oil, salt and pepper
1/2 square eomook (fried fish paste)
1/4 cup kim chi - squeezed
Dipping sauce(yangnyeom jang):
1 tbsp soy sauce, 1 tsp chopped green onion, 1/2 tsp sesame oil, 1/2 tsp sesame seeds, 1/4 tsp minced garlic
How to make it:
1. Boil a big pot of water for noodles. Add noodles, cook for 3-4 minutes depends on recommended time. Rinse in a cold water, drain.
2. Add 6 cups cold water to a pot for broth. Add dried anchovy and kelp. Bring to a boil, reduce heat to low simmer for 5-7 minutes. Skim the bubbles, take out anchovies and kelp. Add soy sauce and salt, bring up to a boil again, turn the heat off.
3. Prepare for garnishes
Saute onion with some vegetable oil.
Mix egg with a touch of salt, make a thin crepe.
(Heat pan, add egg and turn off to very low heat.)
Cool slightly, cut into thin strips.
Cut kim chi into thin strips.
(Add 1/2 tsp sugar and sesame oil, mix well with hands.)
Cut beef into thin strips, marinade with some soy sauce, sugar, minced garlic, sesame oil, salt and pepper.
(Heat pan, saute beef.)
Julienne eo mook.
(In a pan, add soy sauce, sugar and pepper, bring to a boil. If the bubble comes up, add eo mook, cook very quickly to absorb liquid on a medium-high heat.)
5. Put noodles in a big bowl.Pour hot broth
Arrange kim chi, beef, onion, eo mook and egg on a platter.
6. Serve individual bowl of noodle.
Guests can add garnishes to fit their tastes.
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