Korean · Lunch
Anchovy Kelp Broth Noodles
Janchi Guksu Warm Anchovy Noodles
Korean warm thin wheat noodles in a delicate anchovy-kelp broth with zucchini ribbons, egg ribbons, and toasted seaweed, finished with garlic, scallion, and a spoon of soy at the table.
$
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
520Calories
24gProtein
16gFat
68gCarbs
4gSugar
3gFiber
1080mgSodium
186mgChol
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Instructions
1
Prep
Remove anchovy heads and guts. Halve both onions. Smash 6 garlic cloves, finely grate 2 cloves. Slice 2 spring onions whole, thinly slice the other 2. Julienne zucchini. Cut seaweed into thin strips. Whisk 4 eggs with pinch salt. Measure all aromatics and seasonings.
2
Simmer
Combine 1500ml water, anchovies, kelp, smashed garlic, halved onions, and whole spring onions in a large heavy pot over medium heat. Bring to gentle simmer 12 minutes. At 5 minutes, lift out kelp to prevent bitterness. Strain through fine sieve, discard aromatics.
3
Build 1
While broth simmers, heat 2 tbsp neutral oil in a large non-stick pan over medium. Pour whisked eggs in thin sheets (work in batches if needed), cook 90 seconds until set. Slide onto board, slice into thin strips. Set aside.
4
Saute
Heat remaining 2 tbsp neutral oil in egg pan over medium-high. Stir-fry julienned zucchini 2 minutes with pinch salt until just tender. Transfer to plate.
5
Boil
Return strained broth to clean pot over medium heat. Season with salt, pepper, soy sauce, and grated garlic; return to simmer. Add noodles, cook 3 minutes until just tender. Drizzle sesame oil over surface.
6
Plate
Ladle noodles and broth into 2 deep bowls. Arrange egg strips, zucchini, and seaweed strips on top of each. Scatter sliced spring onion and sesame seeds. Serve with extra soy sauce at the table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 240g (8.5 oz) dried somyeon thin wheat noodles
- 1500ml (6 1/2 cup) cold water
- 30g (1.1 oz) dried anchovies
- 20g (0.7 oz) dried kelp
- 240g (8.5 oz) zucchini
- 2 small yellow onions
- 8 garlic cloves
- 4 scallions
- 2 sheets roasted seaweed
- 40ml (2.5 tbsp) soy sauce
- 4 tbsp neutral oil
- 2 tsp toasted sesame oil
- 10g (1 tbsp) toasted sesame seeds
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper