Warm Noodle Soup 잔치국수 Janchi Guksu

I'm back with another  recipe, finally. I have had so much happening lately. This week I have had work and also all of my exam results have been released. So now I'm faced with the problem of what I should apply for in university. My results weren't too and so I have a pretty large choice of courses, but I don't know what I want to do yet...still.

It's cold in the Northern Hemisphere these days and as it approaches Christmas we all want some more homely and warm food. So today I'm going to bring to you a warm version of something that I have made before.

I'm going to post a recipe for janchi guksu 잔치국수 which is a simple warm noodle dish made with thin wheat flour noodles  that are usually in a clear anchovy or beef broth. It is typically topped with thin strips of beef, eggs, and vegetables. I have previously posted a cold version of this dish that you could eat in summer, this is more suited for colder times. You can find my other recipe here.

Noodles symbolize long and happy lives in Korean culture. Thus, this noodle dish is traditionally served alongside other special occasion foods at large feasts such as weddings. The name of the dish comes from that tradition. And you know what, there is no better time to hope for longevity that at Christmas.

Today's recipe is going to have an anchovie broth but you are welcome to use a beef broth if you wish.

Ingredients
250g somyeon  noodles
Anchovy Broth
10 - 12 medium to large dried anchovies (myulchi)
1 square dried kelp
100g Korean radish, cut into cubes
1/2 onion
2 garlic cloves
1/2 of scallion
6 cups water
1 tablespoon soy sauce
Toppings 
1/2 zucchini julienned
1 small carrot julienned
1 egg, beaten and fried into a thin sheet
100g beef, cut into thin strips (if you make a beef broth use the same cut of beef)
2 sheets of dried seaweed
1/2 scallion chopped

Method
1. Wrap all the anchovies and kelp is a cheesecloth and secure it into a pouch.
2. Add all broth ingredients to a medium pot. Bring it to a boil. Reduce the heat to medium and boil for 10 minutes, uncovered.
3. Remove anchovies and kelp from the broth.
4. Add soy sauce, salt and pepper to taste and boil for an additional 15 minutes over medium heat.
5. Remove all vegetables from the broth. Keep it warm over very low heat while preparing the toppings and noodles.
6. Season the beef strips with 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar, 1/2 teaspoon minced garlic, and pinch black pepper. (If you use a beef broth season the cooked meat) Set aside while preparing the vegetables.
7.  Lightly sprinkle salt over zucchini and set aside  for 5 - 10 minutes. Squeeze out excess liquid from salted zucchini and sauté in a lightly oiled pan over medium high heat (1 - 2 minutes).
8. Sauté the carrots in a lightly oiled pan over medium high heat (1- 2 minutes), sprinkling salt and pepper to taste.
9. Sauté the beef in a pan for 2 - 3 minutes over high heat. (skip if using a beef broth)
10. Cut the seaweed into thin strips.
11.  Bring a medium pot of water to a boil. Cook somyeon noodles according to the package instructions. 12. Drain quickly and shock in cold water to stop cooking. Continue to drain and rinse in cold water.
13. Make two one-serving size mounds as you remove from the water. Place the mounds in a colander to drain. Place the noodles in a serving bowl.
14. Pour the hot broth over the noodles.
15. Nicely arrange a small amount of each topping on top of the noodles.
16. Finish the dish off with a sprinkle of the chopped scallions.
Serve the dish whilst still warm and you will have everyone feeling warm and toasty and right at home with the meal that is a reminder of the good times at home.

There seems to be a lot of work that goes into the dish but the end result makes up for all of it with the taste being absolutely amazing.

I hope that you enjoy this recipe because is perfect as a home cooked meal to prepare you for the amazing Christmas dinner that you are bound to have. I hope that you all stay safe, healthy and happy until my next post.

AND MERRY CHRISTMAS!!!!!

Chilled Soy Milk Noodle Soup Kong Guksu (콩국수)

It's been another while hasn't it? I'm sorry, but the school term is starting to get hectic again, there are assessments and other things going on. There is only another 5 weeks until the end of the school term D: And then next term things are seriously going to be hectic. Anyways, enough with my school angst.

I have got another recipe today. Since I assume that it is getting really hot in the northern hemisphere these days since it is just about summer. I have decided that I should do a dish for the summer, to help you guys all refresh. It doesn't help me since it is almost winter for me, but hopefully this will save you from the sky rocking temperatures.

Since my last post, I have had a thing for noodles. So today's post is also a dish that has noodles, but they are prefect for the summer. Although it has not started getting humid yet in SK, it will sooner or later so it is best to be prepared with a cool refreshing dish. The dish today is called black Kong Guksu, which is a variety of Kong Guksu.

Kongguksu is a seasonal Korean noodle dish served in a cold soy milk broth. It is compromised of noodles made with wheat flour and a soup made from ground soybeans. It is unknown when Korean people started eating kongguksu; however, in accordance with the mention of the dish along with kaeguksu (깨국수, sesame noodle soup) in Siui jeonseo, a Joseon cookbook published around the late 19th century, it is presumed to have originated at least as early as the 19th century.

This dish is nice and refreshing and is a good way to up your calcium intake in the summer. It is super duper easy to make this dish, after all who want to be moving around in the summer heat? Anyways, to the recipe:

Ingredients
2 cups unsweetened soy milk or milk
1 cup black beans, cooked
1/4 cup black sesame seeds
1/4-1/2 ts salt
Noodles – somyeon or memil myeon (see below)
Optional) a few slices of cucumber for garnish, ice cubes

Method
1. Toast black sesame seeds on a dry pan over low heat until you hear the popping sound and start smelling nutty aroma. Stir occasionally for even toasting.
2. Blend soy milk, beans, black sesame seeds and salt until smooth. Keep in the refrigerator to keep cold.
3. Cook noodles according to the package instruction.
*Note: Somyeon (소면), white wheat noodles is the most common kind used for kong guksu, but memil myeon (메밀면), brown colored buckwheat noodles, work great for this dish not only for its slightly chewy texture and added nutritional value from buckwheat, but also for keeping the color theme of the dish.*
4. Rinse the cooked noodles in cold water and drain.
5. To serve, place the noodles in a bowl and pour the chilled black bean soup in the bowl. If you’d like, add ice cubes to keep the noodle soup chilled longer.
6. Place thinly sliced or julienned cucumber pieces on top for color and crunch bites.
7. Serve cold





And there you have it, a simple meal you can serve on a hot day. Also if you want to just have normal kong guksu, you can leave out the sesame seeds and black bean. I know that this is a favourite childhood dish for many Koreans, may this dish bring back many memories from your childhood.

This is it from me today, until next time remember to keep safe, healthy and happy. For those of you in the southern hemisphere remember to keep warm, and those in the southern hemisphere remember to keep cool and hydrated.

<3