Korean Feast Chicken Noodle Soup – Easy Recipe

This chicken noodle soup is often served at wedding feasts, important birthday celebrations, and banquets. The name janchi
means feast in Korean and guksu means noodles. Because noodles represent long life in Korea, this is a symbolic dish for honored guests. Despite traditionally being a special-occasion dish, this is an easy soup to make and enjoy at home

Ingredients

• 1 small chicken, rinsed inside and out
• 8 garlic cloves
• 2 leeks, white and light green parts, trimmed and cut in half
• 15 peppercorns
• 1 package somyun noodles (somen or somyeon, which are thin wheat noodles), cooked according to
• package directions
• 1 zucchini
• 1 carrot
• 1 teaspoon vegetable oil
• 2 eggs, whites and yolks separated into two small bowls, lightly beaten
• Salt
• Freshly ground black pepper
• Toasted sesame oil, for garnish

Directions

1. Put the chicken in a stockpot and add water to just cover. Add the garlic,
   leeks, and peppercorns and bring to a boil over high heat. Reduce the heat to low
   and simmer for about 40 minutes, or until the chicken is tender.
2. While the chicken is cooking, cook the noodles according to the package
   directions. Drain, cover to keep warm, and set aside.
3. Slice the zucchini and carrot into thin strips.
4. In a medium skillet over medium-high heat, warm the vegetable oil. Add the
   zucchini and carrot in a skillet and sauté for 2 to 3 minutes. Set aside.
5. In a medium nonstick skillet over medium-high heat, fry the egg whites into a
   very thin, flat omelet, about 1 minute per side. Transfer to a cutting board.
6. Wipe out the nonstick skillet if it needs it, and then fry the beaten egg yolks
   over medium-high heat into a very thin, flat omelet, about 1 minute per side.
   Transfer to the cutting board.
7. Slice the omelets into thin strips, about the same size as the vegetables. Set
   aside.
8. Transfer the cooked chicken to a cutting board. Separate the meat from the
   bones, discarding the bones, fat, and skin. Shred the chicken into small strips.
   Season lightly with salt and pepper.
9. Strain the broth, discard the solids, and season with salt and pepper. Return
   the broth to the stove to reheat at high heat, if not still hot.
10. To serve, place the cooked noodles in a large soup bowl and top with the
    seasoned chicken meat, vegetables, and eggs. Ladle the broth into the bowl and
    finish with a drizzle of sesame oil

Serving Tip : Serve the soup with Sweet and Spicy Dipping Sauce on the side.

Preparation Time	10 Minutes
Cooking Time	60 Minutes