📝 About This Recipe
Onmyeon, often called Janchi Guksu (Banquet Noodles), is a soul-warming Korean classic traditionally served at celebrations to symbolize longevity through its long, flowing wheat noodles. The dish features a crystal-clear, deeply savory dried anchovy and kelp broth that provides a delicate foundation for colorful, meticulously prepared garnishes. It is a masterclass in balance, offering a light yet satisfying meal that captures the essence of Korean home cooking and hospitality.
🥗 Ingredients
The Anchovy Broth
- 15 pieces Large dried anchovies (heads and guts removed for a clean taste)
- 2 pieces Dried Kelp (Dashima) (about 2x2 inch squares)
- 3 pieces Dried Shiitake Mushrooms (rinsed)
- 1/2 pound Korean Radish (Mu) (sliced into 1-inch thick rounds)
- 10 cups Water (filtered water preferred)
- 1/2 piece Onion (peeled)
Noodles and Seasoning
- 14 ounces Somyeon (Thin Wheat Noodles) (standard 4-serving bundle)
- 1 tablespoon Soup Soy Sauce (Guk-ganjang) (adds saltiness without darkening the broth too much)
- to taste Salt (fine sea salt)
The Toppings (Gomyeong)
- 2 large Eggs (separated into yolks and whites)
- 1/2 piece Zucchini (Aehobak) (julienned)
- 1/2 medium Carrot (julienned)
- 1/2 cup Kimchi (well-fermented, finely chopped)
- 1 sheet Kim (Roasted Seaweed) (cut into thin strips)
Spicy Seasoning Sauce (Yangnyeomjang)
- 3 tablespoons Soy Sauce (regular all-purpose)
- 1 tablespoon Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 1 teaspoon Garlic (minced)
- 1 stalk Green Onion (finely chopped)
- 1 teaspoon Toasted Sesame Oil (pure roasted oil)
👨🍳 Instructions
-
1
In a large pot, combine the 10 cups of water, dried anchovies, kelp, radish, onion, and shiitake mushrooms. Bring to a boil over medium-high heat.
-
2
Once boiling, remove the kelp (to prevent the broth from becoming slimy) and reduce heat to medium-low. Simmer uncovered for 30 minutes to extract the deep umami flavors.
-
3
While the broth simmers, prepare the egg garnish (Jidan). Whisk the egg yolks and whites separately with a pinch of salt. Fry each into thin sheets in a lightly oiled non-stick pan over low heat, then slice into thin matchsticks.
-
4
Lightly sauté the julienned zucchini and carrots separately with a pinch of salt in a pan over medium heat for 2-3 minutes until just softened. Set aside.
-
5
Prepare the seasoning sauce by mixing soy sauce, gochugaru, minced garlic, chopped green onion, and sesame oil in a small bowl. Set aside for serving.
-
6
Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot, discarding the solids. You should have a clear, golden liquid.
-
7
Season the broth with the soup soy sauce and salt. Keep it at a very low simmer so it stays hot for serving.
-
8
Bring a separate large pot of water to a boil. Add the somyeon noodles and cook according to package instructions (usually 3-4 minutes).
-
9
When the noodle water starts to foam and boil over, pour in half a cup of cold water; repeat this twice to ensure the noodles are chewy and cooked through.
-
10
Drain the noodles immediately and rinse them vigorously under cold running water to remove excess starch. This step is crucial for a clean broth.
-
11
Divide the cold noodles into four serving bowls, shaping them into neat mounds (you can briefly dip the cold noodles in the hot broth to warm them up just before serving).
-
12
Ladle the hot broth over the noodles until they are submerged.
-
13
Top each bowl beautifully with the sliced egg, zucchini, carrots, chopped kimchi, and seaweed strips.
-
14
Serve immediately with the seasoning sauce on the side, allowing diners to add it to their taste.
💡 Chef's Tips
Always remove the black 'guts' from the dried anchovies to prevent the broth from turning bitter. Rinsing the noodles in cold water while rubbing them together is the secret to a bouncy, non-mushy texture. If you cannot find Korean radish, Daikon radish is an excellent substitute for the broth. For a vegetarian version, double the amount of dried shiitake and kelp, and add a piece of ginger to the stock instead of anchovies. Make sure to fry the egg sheets on the lowest heat possible to avoid browning; they should be bright yellow and white.
🍽️ Serving Suggestions
Serve with a side of freshly made Baechu-kimchi (Napa cabbage kimchi) or Kkakdugi (radish kimchi). A chilled glass of Korean barley tea (bori-cha) cleanses the palate perfectly between bites. Pair with a few pieces of vegetable mandu (dumplings) for a more substantial meal. This dish is traditionally served at the end of a wedding feast or a 60th birthday celebration. Offer extra toasted sesame seeds on the side for those who enjoy an extra nutty aroma.