Feast noodles

Feast noodles

Janchi guksu

K is for Korean


Quantity Ingredient
1 onion, roughly sliced
1 spring onion, roughly sliced
3 garlic cloves, roughly chopped
15 dried anchovies
5g dried kelp/seaweed, broken into pieces
250g korean radish, roughly chopped
sea salt
500g somen noodles
2 tablespoons sesame oil
1 large courgette, cut into matchsticks
1 large carrot, peeled and cut into matchsticks
2 eggs, lightly beaten
2 spring onions, finely sliced, to serve
1 tablespoon sesame oil
40g Pickled cabbage, finely chopped
1 tablespoon gochujang
1 tablespoon gochugaru
1 spring onion, finely sliced


  1. For the anchovy broth, place the onion, spring onion, garlic, dried anchovies, seaweed and Korean radish in a large stockpot with 2.5 litres water. Bring to the boil, reduce the heat and simmer for 30 minutes. Season to taste with the sea salt, then strain through a sieve into a jug and discard the vegetables, reserving the stock.
  2. Meanwhile, make the kimchi sauce by mixing the sesame oil, kimchi, gochujang, gochugaru and spring onion together in a small bowl. Set aside.
  3. Cook the noodles in a pan of boiling water for 2 minutes until still slightly al dente (or according to the packet instructions), then drain.
  4. Heat ½ tablespoon sesame oil in a frying pan or wok, and stir-fry the courgette for 2 minutes. Set aside, and repeat with the carrot, then set aside. Finally add the eggs to make a thin omelette, cooking it for 2 minutes on each side or until just set. Transfer to a plate and slice the omelette into thin strips.
  5. Divide the noodles between two serving bowls, and pour over the hot broth. Top with the vegetables and omelette strips. Serve with the spring onions and the kimchi sauce alongside.
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