Vegetable Janchi Noodles: Separate the Noodle Water from the Serving Broth

Before cooking for one

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The broth water is 180 mL, or two and a half cups, as listed in the ingredients; prepare separate water for boiling the noodles. Thinly slice the zucchini and onion and add them to the broth pot. Use 100 g of somyeon, which is 1 out of 5 portions of a 500 g package. For consistent results, avoid estimating an overly large bundle by eye.

Ingredients for 1 serving

• Somyeon: 100 g, 1 bundle ( 500 g package, 1/5)
• Zucchini: 1/8 of a medium one
• Onion: 1/8 of a medium one
• Soy sauce: 1/2 household eating spoon
• Water: 2 and 1/2 paper cups (180 mL each)
• Green onion: 1/8 stalk
• Salt: 1 pinch

This is written based on the ingredient list for 1 serving in the app. Household eating spoon and pinch are everyday measures and have not been converted to exact grams or milliliters. Check the package size and cup capacity in parentheses as well.

Directions

• Step 1. Wash the zucchini, halve it lengthwise, and slice it 3 mm thick. Thinly slice the onion and cut the green onion into 0.5 cm lengths.
• Step 2. Put the water, zucchini, and onion in a pot for the broth. Once it boils, cook over medium-low heat for 7 minutes, then add the soy sauce, salt, and green onion.
• Step 3. Bring water to a boil in a separate pot, add the somyeon, and loosen it for the first 30 seconds. Boil for the time indicated on the package, rinse under cold water, and drain.
• Step 4. Bring the vegetable broth back to a boil. Add the rinsed noodles and loosen them with chopsticks for about 30 seconds to warm them, then serve with the broth.

If the rinsed noodles are still cold

After rinsing the noodles under cold water, drain them, bring the vegetable broth back to a boil, and then add the noodles. Do not put cold noodles in a bowl and pour cooled broth over them. Loosen the noodles with chopsticks and warm them for about 30 seconds to bring the temperature of the noodles and broth closer together. Use the cooking time on the package as your guide.

Finish with a simple vegetable broth

This recipe does not include anchovy stock or a separate stock product. Season the water used to cook the vegetables with soy sauce, salt, and green onion. Adding another stock may change the original seasoning, so do not automatically add the same amount of seasoning; taste a spoonful of cooled broth at the end instead.

Continue cooking with Kkinion

You can check the ingredients and step-by-step instructions by opening the simple vegetable janchi noodles recipe. If you change the number of servings, check the quantities shown in the app again.

This guide was written by the editorial team using a recipe published on Kkinion, explaining the cooking flow and points to check. It is not a firsthand cooking or tasting review, nor does it verify nutritional effects. The cover image is an AI-generated cooking example used in the app and may differ from the actual result.

Make it yourself with a Kkinion recipe

Below are all the ingredients and cooking steps for “Simple Vegetable Janchi Noodles.” First choose the quantities for the number of servings, then follow the preparation and cooking instructions at each step.

Recipe Ingredients

Simple Vegetable Janchi Noodles · Estimated 20 minutes · Equipment: pot, strainer, knife

Choose one of the two quantities below to suit the number of people you are cooking for.

• Somyeon: for 1 serving, 1 bundle (100 g; 500 g package, 1/5) / for 2 servings, 2 bundles (100 g; 500 g package, 1/5)
• Zucchini: for 1 serving, 0.125 of a medium one / for 2 servings, 0.25 of a medium one
• Onion: for 1 serving, 0.125 of a medium one / for 2 servings, 0.25 of a medium one
• Soy sauce: for 1 serving, 0.5 household eating spoon / for 2 servings, 1 household eating spoon
• Water: for 1 serving, 2.5 paper cups (180 mL each) / for 2 servings, 5 paper cups (180 mL each)
• Green onion: for 1 serving, 0.125 stalk / for 2 servings, 0.25 stalk
• Salt: for 1 serving, 1 pinch / for 2 servings, 2 pinches

Full Cooking Instructions

Step 1. Wash the zucchini, halve it lengthwise, and slice it 3 mm thick. Thinly slice the onion and cut the green onion into 0.5 cm lengths.

Check for this: For 1 serving, use 1/8 of a medium zucchini and a medium onion. Place the flat side against the cutting board as you slice.

Step 2. Put the water, zucchini, and onion in a pot for the broth. Once it boils, cook over medium-low heat for 7 minutes, then add the soy sauce, salt, and green onion.

Check for this: For 1 serving, the broth water is 180 mL, or 2 and a half paper cups. This is separate from the water for boiling the noodles. Add half of the prepared salt first, then taste the broth after it cools.

Step 3. Bring water to a boil in a separate pot, add the somyeon, and loosen it for the first 30 seconds. Boil for the time indicated on the package, rinse under cold water, and drain.

Check for this: For 1 serving, use 100 g of dry somyeon, which is 1/5 of a 500 g package. Use at least 1 L of water for 1–2 servings, and at least 2 L for 3–4 servings. Adjust the 3-minute timer to match the package instructions.

Step 4. Bring the vegetable broth back to a boil. Add the rinsed noodles and loosen them with chopsticks for about 30 seconds to warm them, then serve with the broth.

Check for this: This step briefly warms the noodles after they have been rinsed in cold water. They will get soft if boiled for too long. Turn off the heat as soon as the noodles are warm throughout.

Check the ingredients and cooking steps for simple vegetable janchi noodles

The images in the article are newly generated AI images based on the Kkinion recipe linked to this post. The featured image is also an AI-generated example. These are not photos of actual cooking or tasting, and the quantities or finished appearance may differ.

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