[Korean] Stop Boiling Anchovies! The Secret to Rich Korean Noodle Soup (Janchi Guksu)
Do you still boil anchovies for 15 minutes to make broth? Stop doing that!
Here is a secret to making rich and deep Korean Banquet Noodles (Janchi Guksu) in just 5 minutes without boiling the anchovies.
Instead of boiling whole anchovies, I use "Anchovy Powder" to make the broth deeper and cleaner.
It's a famous restaurant-style recipe that is faster and tastier!
[Ingredients]
*Broth Base (2 Servings)
1L Water
2 Tbsp Soup Soy Sauce (Guk-ganjang)
0.5 tsp Salt
1 Tbsp Ground Anchovy Powder (The Secret Ingredient!)
Zucchini (Julienned)
Carrot (Julienned)
*Seasoning Sauce (Yangnyeom-jang)
6 Tbsp Soy Sauce (Jin-ganjang)
1.5 Tbsp Red Chili Powder (Gochugaru)
1 Tbsp Sugar
1 Tbsp Sesame Oil
Chopped Green Onions & Chili Peppers
0.5 Tbsp Minced Garlic (Optional)
*Noodles
Somyeon (Thin Wheat Noodles)
1L Water (for boiling)
[Directions]
1. PREP ANCHOVIES: Remove guts from dried anchovies. Stir-fry them in a dry pan to remove moisture and fishy smell.
2. SECRET POWDER: Grind the toasted anchovies in a blender to make "Anchovy Powder".
3. MAKE SAUCE: Mix soy sauce, chili powder, sugar, sesame oil, chopped vegetables, and garlic in a bowl.
4. MAKE BROTH: Boil 1L of water. Add soup soy sauce and salt. When it boils, lower the heat and add 1 Tbsp of Anchovy Powder. Add sliced zucchini and carrots.
5. COOK NOODLES: Boil noodles in water for about 3 mins 30 secs. When the foam rises, pour in cold water (repeat twice). Rinse cooked noodles in cold water to remove starch.
6. SERVE: Place noodles in a bowl, pour the hot broth, and top with the seasoning sauce. Enjoy!
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