Janchi GukSu (잔치 국수) or Korean Banquet Noodles with Clams

Karen 상희 Lee's avatar
Karen 상희 Lee

Ingredients

  • 4
    oz dried shiitake mushrooms
    caps and stems
  • 8
    2" white parts and roots of fresh scallions
    optional
  • 1
    oz dashima or kelp
    20 g
  • 8
    Dried Anchovies
  • 8-10
    Manilla clams
  • 6
    fresh shiitake mushroom caps
  • 2
    cloves garlic
  • 2
    fresh scallion
    green part
  • 1/4
    medium onion
  • 4
    oz zucchini
  • 4
    oz Carrots
  • 4 squares
    roasted gim
    for garnish
  • 1/2
    teaspoon neutral cooking oil like avocado oil
  • 1/2
    teaspoon ground black pepper
  • 1/2
    teaspoon neutral cooking oil like avocado oil
  • 1/2
    teaspoon kosher salt
  • 2
    eggs
    beaten
  • 1/2
    teaspoon sea salt
  • 1
    teaspoon Sempio soup soy sauce (guk ganjang)
  • 1/2
    teaspoon ground black pepper
  • 4
    servings Somyeon or thin wheat (or rice) noodles

Instructions

1
Janchi GukSu (잔치국수) or Banquet Noodles is a Korean noodle soup that is usually served on special occasions like weddings, milestone birthdays like 60th, 70th, or 80th celebrations to signify longevity. This soothing noodle soup is also called 'Somyeon' because it’s made with thin wheat noodles. And it is also a popular noodle soup for preventing hangover after drinking. Regardless what it is called, this simple and refreshing noodle soup is easy to make. It’s versatile too since you can top it with different kinds of vegetables or sliced kimchi or even beef. But the most important ingredient is the broth made with anchovies, dashima or kelp, and dried shiitake mushrooms. Some people prefer beef broth but seafood based broth is the classic. For this version, I added Manila Clams for extra seafood umami.
2
Remove the gut - the black part in the belly - from 8 Dried Anchovies and discard. To a medium size pot with a lid, add the cleaned anchovies, 1 oz dashima or kelp (20 g), 4 oz dried shiitake mushrooms (caps and stems), and 8 2" white parts and roots of fresh scallions (optional) Fill 6 cups of cold water to the pot and close the lid, leaving about an inch opening to prevent overflowing. On high heat, bring pot to boil. Once it boils, lower the heat to low heat and simmer for about 30 minutes or until there’s about 4 cups of broth left. Skim off any brown scum floating on the top.
3
Clean 8-10 Manilla clams with a small brush, and soak them in cold water until needed. If you can’t find Manila clams, smallest little neck clams will be fine too.
4
After the broth has simmered and reduced to 4 cups, drain the broth over a strainer. Discard the kelp and anchovies. Reserve the mushrooms. Put the pot back on the stovetop, add the strained broth, and 2 cups cold water to keep warm on low heat.
5
Julienne 4 oz Carrots, 4 oz zucchini, and 6 fresh shiitake mushroom caps. Finely chop 2 fresh scallion (green part). Slice 1/4 medium onion and crush 2 cloves garlic. P.S. After the broth simmers, take out the cooked shiitake mushroom caps and slice them to sauté with fresh mushrooms. Squeeze the liquid from mushroom slices, and add it to the broth.
6
Heat a non-stick pan on medium heat. Add about 1/2 teaspoon neutral cooking oil like avocado oil to the pan and spread it around the pan’s side and bottom with paper towel to lightly coat the pan. Absorb any extra oil. Gently pour the 2 eggs (beaten) to the pan and spread it around the pan. If needed, take the pan off the heat and move in a circular motion to evenly cook the egg without burning. Fold the cooked egg sheet from the edge into a roll and set aside. On the same pan, separately sauté carrots, zucchini, and shiitake mushrooms using 1/2 teaspoon neutral cooking oil like avocado oil each time. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper to each vegetable and set aside. Slice the egg roll in thin strips for garnish. With scissors, cut thin strips of 4 squares roasted gim (for garnish) and set aside.
7
Add onions, garlic, and clams to the broth in the pot. Increase the heat to medium-high heat and bring the pot to boil. Once boiled, lower the heat to very low-heat. Season with 1/2 teaspoon sea salt, 1/2 teaspoon ground black pepper and 1 teaspoon Sempio soup soy sauce (guk ganjang) and keep warm until serving.
8
Cook 4 servings Somyeon or thin wheat (or rice) noodles according to the package. Cook until they are slightly undercooked. Because the noodles are thin, it may take only 3-5 minutes to cook so stir frequently and add cold water to the pot when the bubbles reach the rim of the pot. When the noodles are done, strain the noodles in a strainer, and rinse with cold water. Divide the noodles into four serving bowls and set aside.
9
Remove the onion slices with a strainer. Ladle about 1 to 1 1/2 cup of broth to each bowl with noodles. Top the noodles each vegetable, egg ribbons, and garnish with scallions, gim, and clams. Enjoy slurping your banquet noodles or JanChi GukSu (잔치국수)! 맛있게드세요! Pro Tip: The noodles may be sticky so ladle 1/2 cup of broth to the noodles to loosen it up before adding the rest of the ingredients.
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Karen 상희 Lee's avatar
Janchi GukSu (잔치국수) or Banquet Noodles is a Korean noodle soup that is usually served on special occasions like weddings, milestone birthdays like 60th, 70th, or 80th celebrations to signify longevity. This soothing noodle soup is also called 'Somyeon' because it’s made with thin wheat noodles. And it is also a popular noodle soup for preventing hangover after drinking. Regardless what it is called, this simple and refreshing noodle soup is easy to make. It’s versatile too since you can top it with different kinds of vegetables or sliced kimchi or even beef. But the most important ingredient is the broth made with anchovies, dashima or kelp, and dried shiitake mushrooms. Some people prefer beef broth but seafood based broth is the classic. For this version, I added Manila Clams for extra seafood umami.