Janchi Guksu
A celebratory Korean noodle soup with tender egg strips, fresh vegetables, and a clean broth flavored with soy and sesame. Perfect for special occasions or when you want something elegant but easy.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 12g
Ingredients
- 6 oz dried wheat noodles (or thin egg noodles)
- 2 whole eggs
- 1 whole cucumber
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 4 cups beef or vegetable broth
Instructions
- 1
Fill a large pot with water and bring it to a boil over high heat, about 5 minutes — you should see large bubbles breaking the surface constantly.
- 2
Slice the cucumber lengthwise in half from root to tip, then lay each half flat and slice crosswise into thin matchsticks, about the thickness of a toothpick.
- 3
Crack each egg into a small bowl and beat it with a fork until the yolk and white are uniform and pale yellow, about 10 seconds.
- 4
Add the noodles to the boiling water and stir once with a wooden spoon to separate them, then cook uncovered until tender but not mushy, about 7 minutes — taste a piece to check.
- 5
Heat a small skillet over medium heat and add 0.5 teaspoon of sesame oil, waiting until it shimmers and slides quickly when you tilt the pan, about 20 seconds.
- 6
Pour the beaten egg into the hot skillet and tilt it in a circular motion so the egg spreads into a thin, even layer across the entire bottom, about 30 seconds.
- 7
As soon as the egg is set and looks opaque (no longer glossy), about 1 minute, flip it over and cook the other side for 10 seconds until it just sets.
- 8
Slide the cooked egg onto a cutting board and roll it into a tight spiral, then slice crosswise into thin strips about 0.5 inches wide.
- 9
Pour the broth into a separate pot and bring it to a simmer over medium-high heat, about 3 minutes — you should see gentle bubbles breaking the surface slowly.
- 10
Drain the cooked noodles in a colander and rinse them under cool running water for 5 seconds to stop them cooking and remove excess starch.
- 11
Divide the noodles evenly between two bowls, placing them in the center of each.
- 12
Ladle 2 cups of hot broth over the noodles in each bowl, pouring slowly so it doesn't splash.
- 13
Arrange the egg strips and cucumber matchsticks in a neat single layer on top of the noodles and broth, dividing them evenly between the two bowls.
- 14
Drizzle 0.5 teaspoon of sesame oil over each bowl's surface, then add 1 tablespoon of soy sauce to each bowl and stir gently before serving.
Tools you’ll need
- large pot for boiling noodles
- wooden spoon
- small skillet (8-inch)
- separate pot for broth
- colander
- small bowl
- fork
- cutting board
- kitchen knife
- ladle
- two serving bowls
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