๐ Chicken Stock Janchi Guksu
Today I'm making janchi guksu, Korean party noodles in a clear broth, with chicken stock. I won't simmer a whole chicken. I'll use a chicken stock cube.
A cube becomes broth once you boil it in water. Add 100 g Korean radish (mu) and Korean large green onion (daepa), then lift them out. Of the 50 g green onion, use 40 g in the broth and keep 10 g for the top. If you don't have daepa, use 50 g scallions (jjokpa) in the same split. They differ in thickness and aroma, so match the weight, not the stalk count.
Don't cook the noodles in the broth pot. Boil them separately, drain them, and pour over the broth after the radish and onion are out.
Broth with radish and green onion
This is janchi guksu served in chicken broth. The 100 g radish and 40 g broth onion go in from the start, not only as garnish. Once they've given their flavor, lift them out. The 10 g garnish onion goes on at the end.
Without daepa, split 50 g scallions the same way: 40 g for broth, 10 g for the top. Thickness and aroma differ.
The cube already has salt. Brands vary, so taste after you lift out the radish and onion, then add Korean soup soy sauce (guk-ganjang) only if it needs it.
⏱ At a glance
- Servings: 1
- Estimated cooking time: about 20 minutes
- Extra prep: none
- Difficulty: easy
- Tools: 2 pots, a strainer
- Flavor: chicken-cube broth cooked with radish and green onion, then strained, with separately boiled dried somyeon and zucchini, carrot and egg on top
๐ Ingredients
Noodles
- Dried somyeon (thin Korean wheat noodles): 100 g
- Water for the noodles: 1000 ml
Broth
- Water for the broth: 500 ml
- Chicken stock cube: 1
- Korean radish (mu): 100 g, trimmed. If you use daikon, keep the same 100 g. Daikon is less crisp and less sweet than Korean radish
- Korean large green onion (daepa): 50 g, trimmed. 40 g for broth, 10 g for garnish. If you don't have it, use 50 g scallions (jjokpa) in the same split. Thickness and aroma differ, so match the weight, not the stalk count
- Korean soup soy sauce (guk-ganjang): up to 15 ml (1 tablespoon). After the radish and onion are out, taste and add only if it's bland
Garnish
- Korean zucchini (aehobak): 40 g, trimmed. Regular zucchini works at the same 40 g. Its skin is thicker, and it is less sweet and less tender
- Carrot: 20 g, trimmed
- Egg: 1
- Seasoned gim (Korean roasted seaweed), crumbled: 2 g, if you have it
๐ฉ๐ณ How to make chicken stock janchi guksu
1. Prep the radish and green onion
Cut 100 g Korean radish (mu) into thick bite-size pieces. If you use daikon, keep the same 100 g. Slice 50 g daepa on a diagonal. Set aside 40 g for the broth and 10 g for garnish. Without daepa, split 50 g scallions the same way. Julienne 40 g Korean zucchini (aehobak) and 20 g carrot. Beat 1 egg.
2. Boil the dried somyeon separately
Bring 1000 ml noodle water to a boil. Add 100 g dried somyeon and loosen it with chopsticks. From 3 to 4 minutes, lift one strand, cool it a little, and check. When the center has no hard core and it is chewy, drain it. Rinse in cold water until the noodles are cold, then drain well.
3. Boil the cube with radish and onion, then lift them out
In another pot, add 500 ml broth water, 1 chicken stock cube, 100 g radish, and 40 g broth onion. With scallions, use 40 g broth scallions. Crushing the cube helps it dissolve. Cook over medium heat. Once it boils, start checking from about 5 minutes. When the radish edges turn translucent and the onion aroma rises, turn off the heat and lift out all the radish and onion. Don't put them back.
With only broth left, add 40 g Korean zucchini (aehobak) and 20 g carrot. Start checking from about 1 to 2 minutes. Lift them out when the strips are cooked. Lower the heat and slowly stream the beaten egg in from the edge. Don't stir right away, or the broth turns cloudy. Leave it until the egg turns white and sets. You can also cook the beaten egg in a thin layer in a pan, cut it into strips, and add them on top.
4. Taste, then serve
Taste a spoonful. If the cube is salty enough, don't add guk-ganjang. If it's bland, add a little, taste again, and stop at 15 ml.
Put the noodles in a bowl. Pour hot broth until it covers them, hold the noodles down with a ladle, and pour only the broth back into the pot. Pour the same broth again so the noodles warm through. Lift the zucchini and carrot onto the noodles, add the 10 g onion garnish, and, if you have it, sprinkle 2 g crumbled seasoned gim.
๐ก Ajumma's Tips
The 50 g daepa is 40 g for broth and 10 g for garnish. If the garnish portion goes into the broth, there's nothing left to put on top.
Scallions are the same 50 g as daepa. The aroma is milder and the stalks are thinner, so they cook faster. When the scallion aroma is pronounced, lift them out.
Variations
If you have an anchovy stock packet, you can use it instead of the cube with the same 500 ml water. Keep the 100 g radish and 40 g broth onion, or 40 g broth scallions, then lift them out. Packet salt differs from the cube, so taste again and adjust with guk-ganjang.
To serve with
Kimchi is enough. If you have yellow pickled radish (danmuji), its crunch sits well against the mild broth.
Closing
You don't need to simmer a whole chicken for a bowl of chicken stock janchi guksu. Boil the radish and broth onion, lift them out, and finish with the saved onion, zucchini, carrot and egg.
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