Janchi Guksu

Posted in Food by pianist93 on January 12, 2010
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Janchi guksu is a Korean noodle dish made with wheat flour noodles, anchovy and sometimes also kombu. Beef broth may also beĀ used for the anchovy broth. It is served with a sauce made from sesame oil, soy sauce, and small amounts of chili pepper powder and scallions. Thinly sliced fried egg, seaweed, and zucchini are added on top of the dish. The name originates from the Korean word janchi (“feast” or “banquet”), because the noodle dish has been eaten for special occasions like wedding feasts, birthday parties. The word guksu means “noodles” in Korean.

Here is another version of janchi guksu.

Kimchi Janchi Guksu



Posted in Food by pianist93 on January 11, 2010
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Japchae is ordinarily made with cellophane noodles made with sweet potato starch. It is a cuisine made by frying cellophane noodles with shred meat, carrot, spinach, mushroom, onion and sesame oil. Sesame seeds are usually put on top of Japchae. Sometimes Japchae is ordered as main dish, but in Korean cuisine, Japchae is usually eaten as side dish.