There’s something warm and cosy about a delicious, hot bowl of Noodle Soup that’s fresh off the stove, don’t you agree? It’s the perfect comfort food for a rainy day, a cloudy afternoon or on a cool night when you’re just looking to relax and unwind after a long week.
These days, Korean Noodles are all the rage, thanks to the dish’s unique texture and smooth, savoury and sometimes spicy flavour. And while you can always opt for instant Korean ramen, why not go for homemade Korean Noodle Soup – also known as Janchi Guksu – that is healthy, wholesome and nourishing? It’s incredibly easy to make and won’t take too much of your time.
Instead of ramen, use buckwheat noodles, which are thin and white and are perfect for hot and cold dishes. They’re irresistibly chewy and flavourful and are usually served with Korean soup that’s made with either beef or anchovies. In this recipe, we’ll show you how to make a soup using anchovies, kelp, radish, onions and, of course, spicy kimchi that will give your dish a uniquely spicy and “umami” flavour.
Here’s a simple way to make a soothing and scrumptious Korean Noodles Soup at home with our Korean Sempio Wheat Noodles that you’ll love!
Simple and Warm Korean Noodles Ingredients
For the toppings:
1 tablespoon toasted sesame seeds, ground
1 sheet of seaweed paper – toasted and crushed to make seaweed flakes
2 poached eggs
For the anchovy broth:
3 liters of water
225gr Korean radish, sliced thinly
4 green onions
1 medium onion, sliced
18-20 large dried anchovies, heads and guts removed
30gr dried kelp
2½ teaspoons salt
For the spicy kimchi mix:
4 green onions, chopped
115gr of chopped fermented kimchi
2 tablespoons hot pepper paste
1 teaspoon honey
2 teaspoons toasted sesame oil
Make The Broth:
Combine water, radish, onion, green onion roots, anchovies, and kelp in a large saucepan, cover, and cook over medium-high heat for 30 minutes. Turn the heat down to low and boil for another 20 minutes. Turn off the heat and strain. Stir in the salt.
Make The Kimchi:
Add all ingredients to a bowl and then set aside.
Cook The Noodles:
Bring a large pot of water to a boil. Add the noodles and stir them so that they don’t stick together. Cover and cook over medium heat for 3-4 minutes until they start boiling over.
Strain and rinse. Divide the noodles into portions and place them into bowls.
Now all that’s left to do is add some bubbling hot broth to your noodles, add the toppings that you’ve prepared – ground sesame seeds, kimchi and crushed seaweed flakes and poached eggs to the centre of the soup and enjoy!
Ready to make your own Korean Noodle Soup at home with our Sempio Wheat Noodles? Visit our online store now!
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