Janchi Guksu (Korean Noodle Soup) Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox features thin wheat noodles in anchovy broth, topped with egg strips and roasted seaweed.
This lunchbox features thin wheat noodles in anchovy broth, topped with egg strips and roasted seaweed. Tender noodles and savory toppings go well with the light broth for an easy lunch or dinner.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 697.6g serving): 357 kcal · protein 19.4g · carbohydrate 49.6g · fat 7.9g · sodium 824.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If packing it for lunch, keep the noodles and broth separate so the noodles don't get soggy.
Tips: Don't simmer the anchovies for too long once the broth comes to a boil, or it may turn cloudy and heavy.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Dried anchovies for broth — 8 g
- Egg — 1 pc
- Gim (dried seaweed) — 1 sheet
- Radish — 40 g
- Green onion — 10 g
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Water — 400 ml
- Salt — 0.3 g