This Korean chicken noodle soup is often served at wedding feasts and important birthday celebrations and banquets. Because noodles represent long life in Korea, this is a symbolic dish for weddings and honored guests. ("Janchi"= Feast and "Gooksu" = Noodles)
Even though this is traditionally a "feast" dish, it's an easy soup to make and enjoy at home.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6-8 servings
- 1 small chicken
- 15 peppercorns
- 1 carrot
- 1 zucchini
- somyun noodles (somen, somyeon, thin, white wheat noodles)
- 1 egg
- 8 cloves garlic
- 2 Leeks
- Salt and pepper
- Sesame oil
- Place the chicken in a pot and pour water to just cover.
- Simmer chicken with garlic, leeks and peppercorns for about 40 minutes until chicken is tender.
- Remove the cooked chicken from the pot and save the meat, discarding the bones.
- Shred the chicken into small strips and discard any fat or skin. If the meat is too hot to handle, you can wait for the meat to cool if you have not made the eggs or noodles in advance and have to do those preparations.
- Season chicken lightly with some salt and pepper.
- Strain the broth and season with salt and pepper to taste. Reserve the broth for laer.
- Slice the zucchini and carrot into thin strips.
- Fry the zucchini and carrot in a lightly-oiled pan for a few minutes (2-3 minutes).
- Separate the eggs into yolk and whites. Fry them separately to make two separate egg layers (like very thin omelets)- one with egg white and the other with egg yolks.
- Slice the yellow and white egg layers into thin strips, about the same size as the vegetables.
- Boil water in a big pot to cook the somyun noodles (white, thin noodles), according to the package directions or for about 7 minutes.
- Rinse noodles in cold water and drain.
- Warm up the broth when ready to serve the noodle soup.
- Place the cooked somyun noodles in a soup bowl and top with seasoned chicken meat, vegetables and egg.
- In each bowl, add the warmed broth and a dash of some sesame oil.