banguet noodles

Janchi guksu is a simple warm noodle dish made with thin wheat flour noodles (somyeon) that are usually in a clear anchovy or beef broth! It's an easy comfort food that's very popular in Korea.

Janchi Guksu (Korean Warm Noodle Soup)

somyeon (somen noodles)

anchovy broth (or beef, chicken or vegetable broth)

soy sauce

salt

zucchini (about 3 ounces, julienned)

carrot (3 ounces, julienned)

Mushroom caps

black pepper

sugar

seaweed

scallion

Korean chili pepper flakes (gochugaru)

sesame oil

sesame seeds

garlic

Mix all sauce ingredients

Prepare anchovy broth (or your choice of broth), and season with the soy sauce, salt and pepper to taste. Keep it hot over low heat while preparing the toppings and noodles.

Broth

Lightly sprinkle salt over julienned zucchini and set aside for 5 - 10 minutes. Squeeze out excess liquid from salted zucchini by hand. Sauté in a lightly oiled skillet over medium high heat (1 - 2 minutes). Push the zucchini to a side and sauté the julienned carrots and mushrooms over medium high heat (1- 2 minutes), sprinkling salt and pepper to taste.

Beat the egg well, and fry into a thin sheet (jidan). Roll it up and thinly slice. Alternatively, you can drizzle the beaten egg in to the hot broth before ladling it over the noodles.

Toppings

Beef: Sauté the beef for 2 - 3 minutes over medium high heat.

Kimchi: Thinly slice with the kimchi, and mix with 1/2 teaspoon of sesame oil, and 1/4 teaspoon of sugar.

Optional toppings

Bring a medium pot of water to a boil. Cook somyeon noodles according to the package instructions (about 3 minutes). Drain quickly and shock in cold water to stop cooking. Continue to drain and rinse in cold water. Make two one-serving size mounds as you remove from the water. Place the mounds in a colander to drain.

Place the noodles in serving bowls. Ladle the hot broth over the noodles to cover all the noodles, and pour it back to the pot by holding the noodles with the ladle. This will warm the noodles. Ladle the hot broth over the noodles again. Nicely arrange a small amount of each topping on top of the noodles. Finish the dish off with a sprinkle of the optional chopped scallions. Serve warm with the optional sauce on the side.

Noodles

Kongguksu is a refreshing noodle dish in which noodles are served in savory soy milk. Perfect for hot summer days!

Kongguksu (Chilled Soy Milk Noodle Soup)

soybeans (meju kong)

pine nuts (or any other nuts of your choosing)

sesame seeds (more

Kirby (pickling cucumber, julienned)

tomato

noodles

Rinse and soak 1 cup dried soybeans for 5 to 6 hours or overnight. (Yields about 2 to 2 1/4 cups soaked beans.)

Add enough water to cover the beans, bring to a boil and cook for an additional 3 – 4 minutes. (Do not overcook.) Drain and place the beans in cold water to cool. Rub the beans with your fingers to remove the skins. Pour out the skins that rise to the top. Add more water. Repeat this process to remove as much as possible.

In a blender, puree 1/2 of the cooked beans, 2 tablespoons of nuts, and a teaspoon of sesame seeds, if using, in about 2 cups of cold water as fine as you can. (The finer it is, the creamier the result will be.) Repeat with the remaining beans. Add water (no more than a cup) to adjust the thickness of the liquid.

Run the puree through a fine strainer for a smooth milk-like texture, stirring with a spoon to force it through. (This step is optional.)

Lightly salt to taste. Stir well. Refrigerate to chill.

Bring a medium pot of water to a boil. Cook somyeon noodles according to the package instructions (about 3 minutes). Drain quickly and shock in cold water to stop cooking. Drain again and rinse in icy cold water. Make serving size mounds. Place the mounds in a colander to drain.

Stir up the solids settled on the bottom of the soy milk and pour over the noodles in a serving bowl. Garnish with the julienned cucumbers, tomato pieces and/or sesame seeds. Drop in a few ice cubes and serve very cold.

A simple cold noodle dish made with kimchi and a few seasoning ingredients! Spicy, slightly sweet and tangy!

Kimchi Bibim Guksu (Spicy Cold Noodles with Kimchi)

somyeon, 소면, (thin wheat noodles)

kimchi (preferably fully fermented)

juice

gochujang (Korean red chili pepper paste)

rice vinegar vinegar

corn syrup

perilla leaves (kkaennip) (thinly sliced)

Bring a medium pot of water to a boil while preparing the kimchi sauce.

Thinly slice the kimchi and place it in a medium size bowl. Add the juice from the kimchi and remaining sauce ingredients, and mix everything well.

Add the noodles to the pot of boiling water. Cook the noodles according to the package instructions (3 – 4 minutes). Drain quickly and shock in icy cold water to stop cooking. Drain and rinse in cold water again. Repeat until the noodles become cold. Drain well.

Combine the noodles with the kimchi sauce, and toss everything until the noodles are evenly coated with the sauce. Taste and adjust the seasoning to taste by adding more soy sauce, sugar and/or vinegar, if necessary. Garnish with your choice of the optional vegetables and/or the boiled egg and serve cold.

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