How to Make Janchi-guksu (Banquet Noodles) without Anchovies

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   1. Preparation of Vegetables

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   Chop the onion into thin slices [02:01]. Cut the zucchini into slightly thick matchsticks so they don't get too mushy [02:09].

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   Thinly slice the carrot [02:53] and the shiitake mushrooms [03:19] to prepare them for the broth.

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   2. Seasoning Sauce (Yangnyeomjang)

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   Finely chop the green onion [03:40] and Cheongyang chili peppers [03:50] for the sauce base.

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   In a bowl, combine the chopped aromatics with soy sauce (just enough to cover), red pepper flakes, crushed sesame seeds, sugar, minced garlic, and sesame oil [04:12]. Stir well until it reaches a thick, paste-like consistency [05:10].

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   3. Cooking the Broth

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   Bring 6 cups of water to a boil [05:45]. Once boiling, add the prepared onion, zucchini, carrot, and mushrooms [07:01].

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   Season the broth with soup soy sauce and salt [07:49]. For a more commercial flavor, you can optionally add a small amount of anchovy bouillon powder [08:11]. Gently pour in a whisked egg while the broth is boiling [08:34].

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    4. Boiling the Noodles

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    Boil a separate pot of water and add the dried noodles [06:33]. When the water boils up and foams, pour in half a cup of cold water; repeat this twice to ensure a chewy texture [06:52].

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    Drain the cooked noodles and rinse them vigorously in cold water, rubbing them as if washing laundry to remove excess starch [07:36].

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    5. Assembly and Finishing

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    Place a serving of the chilled noodles in a deep bowl [08:45]. Pour the hot broth and cooked vegetables over the noodles [08:49].

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    Top with a spoonful of the prepared seasoning sauce and a dash of black pepper before serving [09:12].