Banquet Noodles - 잔치국수

Introduction
Janchi guksu is a Korean noodle dish consisting of wheat flour noodles in a light broth made from anchovy and sometimes also dasima (kombu). Beef broth may be substituted for the anchovy broth. It is served with a sauce made from sesame oil, ganjang, and small amounts of chili pepper powder and scallions. Thinly sliced jidan (지단, fried egg), gim (laver), and zucchini are added on top of the dish as garnishes.

History
The name derives from the Korean word janchi (잔치, literally "feast" or "banquet"), because the noodle dish has been eaten for special occasions like wedding feasts, birthday parties, or hwangap (60th birthday celebration) throughout Korea. The word guksu means "noodles" in Korean, and noodles symbolise longevity - in life, in a marriage.
There are records of guksu dating back to the Goryeo period. In the book Dongguk Isangguk Jeonjip Book 6 (hangul 동국이상국전집) there is a mention of guksu in a line of poetry, and in the book Goryeo Dogyeong (hangul 고려도경) written by an envoy from the Chinese Song Dynasty it is mentioned that guksu was eaten on special occasions as wheat was rare and expensive in Goryeo.

Recipe
Ingredient
  • 2.5 portion thin wheat noodle (so-myun 소면 a.k.a makguksu 막국수)
  • 1/2 green onions
  • 1/2 bowl kimchi
  • 1 tablespoon sesame oil
  • 1 sheet roasted seaweed (kim)
  • 1 teaspoon salt
  • 1 zucchini (optional)
  • 1 egg (optional)

Broth
10 dried anchovies
1 tablespoon fish sauce

Garnish preparation
  • Kimchi - use "mature" kimchi as opposed to the freshly made on. Slice into small bite sizes. Add 1 tablespoon of sesame oil.
  • Roasted seaweed - slice thinly or destroy them into coarse powder in a plastic bag.
  • Green onions - chop.
  • Zucchini (optional) - Julienne
  • Egg (optional) - separate the yolk and white egg and make thin strips.
  • Noodle - 1 handful is one person portion (standard). In order to make the noodle chewy (not soggy or weak), temperature control is crucial. Prepare some ice in a strainer in the sink and also prepare a cup of cold water next to the pot.
Cooking
  1. To make the broth, put dried anchovies and 4 cups of cold water in a pot and boil in medium heat for 10 minutes.
  2. Discard anchovies and add fish sauce. If the broth too dark in your opinion, add water. Taste to make sure the seasoning is right for your taste.
  3. To make the noodle, boil a large amount water in a pot (use a big pot and fill the water to 3/4 full) and add 1 teaspoon of salt. When it boils, add noodles and stir (so that they won't get stuck with each other). Wait 2-3 minutes until the water boils again and noodles float to the surface.
  4. Now the time sensitive stuff: add a cup of cold water to boiling noodles. The water will quiet down for a minute.
  5. When it boils again, test one of the noodles to see if it's cooked. If cooked, drain over the ice in a strainer and wash it with cold water. Wash thoroughly. The entire noodles should be cold. Drain well.
  6. In a bowl, place the noodles and garnish on top with kimchi, seaweed, green onions and others. Add soup and serve.
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