Janchi Guksu and Gimbap Set recipe - ingredients, nutrition and when to eat it
This snack-bar meal pairs janchi guksu—thin wheat noodles in a light anchovy broth—with gimbap.
This snack-bar meal pairs janchi guksu—thin wheat noodles in a light anchovy broth—with gimbap. The warm broth, chewy noodles, and generously filled rolls make a lovely lunch or easy dinner.
Street food · 35 minutes to cook
Nutrition (per 1099g serving): 644.1 kcal · protein 30g · carbohydrate 91.9g · fat 15.9g · sodium 1791.2mg
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: Remove the innards from the anchovies before making the broth to keep it from tasting bitter.
Tips: Cook the thin noodles according to the package directions, then rinse them in cold water before adding them to the hot broth so they’re less likely to get mushy.
Tips: Pat the gimbap fillings dry so the rolls hold together when sliced.
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Ingredients (1 serving)
- Cooked thin wheat noodles — 180 g
- Rice — 120 g
- Gimbap seaweed — 1 sheet
- Dried anchovies — 10 g
- Kelp — 5 g
- Water — 600 ml
- Egg — 1 pc
- Carrot — 25 g
- Cucumber — 25 g
- Pickled daikon — 20 g
- Ham — 20 g
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Soy sauce — 1 Tbsp
- Green onion — 15 g
- Garlic — 1 clove