I love it when Eun Jeong cooks. When we first started dating, she told me that she couldn’t cook. I later figured out it was a ruse to make me cook for her more often. She makes some great Korean food.

This little recipe for Janchi Guksu 잔치 국수 is simple and honest food. I’ll present this as a traditional recipe rather than use my usual stream-of-consciousness journal style. Eun Jeong served it in four separate parts: noodles, dashi stock, condiments, and yangnyeomjang 양념장 sauce

Guksu noodles (thin wheat noodles)
Water (duh!)
Green onion, chopped

Dashi Stock
1 pot Dashi
1 Onion, sliced
1/2 Zucchini, sliced

Kimchi, chopped
Cucumber, peeled and sliced into matchsticks
2 Eggs, scrambled like an omelette, rolled, and sliced into thin strips

YangYeomJang Sauce
1 tsp. Sesame seeds, toasted in a dry pan
2 cloves Garlic, chopped
1 Green onion, chopped
1 tsp. Gochugaru (Korean red pepper powder)*
2 tbsp. Soy sauce
Salt to taste

1. Make the YangYeomJang sauce by crushing the sesame seeds in a mortar. Add and crush the garlic, green onion, and gochugaru. Gradually mix in the soy sauce until there is a hearty paste. Season with salt, if needed. Sprinkle more sesame seeds on top.

2. Boil the dashi with the sliced onion and zucchini for two minutes.

3. Prepare the condiments in separate dishes or in one big dish.

4. Boil the guksu noodles lightly. They don’t need as much time as Italian style pasta. Put them in individual bowls and garnish with green onion.

5. Serve the noodles, dashi, condiments, and YangYeomJang separately. The diners build their own soups from these ingredients to their liking.

*Cayenne pepper may work as a substitution for gochugaru. Maybe.

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Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for "Parts Unknown with Anthony Bourdain," The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, National Geographic, Conde Nast Traveler, the PBS documentary series “Kimchi Chronicles,” and other projects in the UK, Canada, and Australia featuring celebrity chefs such as Gizzi Erskine and Gary Mehigan.Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide.He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.
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