KOREAN
Janchi Guksu
Mild, clear banquet noodles in a light chicken-forward broth—gentle enough for celebrations and everyday bowls.
Use chicken bone broth as foundational broth. Janchi guksu stays pale and clean: a short aromatic simmer, then thin wheat noodles at service.
Ingredients
- 2.5–3 L chicken bone broth
- 300–400 g thin wheat noodles (somen or janchi guksu style)
- 1 small onion, 2 cloves garlic, 1 knob ginger (brief infusion)
- Light soy, salt, sesame oil for finishing
- optionalEgg garnish, shredded nori, or julienne vegetables
Method
- Gently warm the chicken bone broth; steep onion, garlic, and ginger 15–20 minutes, then strain for clarity.
- Season to a mild, balanced salinity—lighter than everyday soup.
- Cook noodles separately or in the broth until tender; drain if cooked separately.
- Portion noodles and hot broth; finish with scallion, optional egg, and a drop of sesame oil.