KkinionHome Cooking for One
Simple Vegetable Janchi Noodles: Ingredients and Steps for One
Make simple vegetable janchi noodles with somyeon and familiar vegetables such as zucchini, onion, and green onion. Cook the vegetables in broth, boil and rinse the noodles separately, then serve them together.
What to Prepare First When Cooking for One
If you are preparing a meal for yourself, start by checking the quantities for 1 serving below. These are some of the ingredients from the recipe list in this post. Check the complete list below for the remaining ingredients and seasonings, and compare the amounts with what you have at home.
- Somyeon noodles: 1 bundle (100 g, 1/5 of a 500 g package)
- Zucchini: 0.125 (medium-sized)
- Onion: 0.125 (medium-sized)
Rather than using an entire package, measure out the amount you need first, then follow the preparation and cooking steps in the post.
When you want to make a simple bowl of janchi noodles at home, it can be hard to know what to prepare first and what order to follow. Simple vegetable janchi noodles are quick to put together with familiar ingredients, making them a good fit for a solo meal.
Ingredients and Amounts
For 1 serving, you will need 100 g of somyeon noodles ( 1/5 of a 500 g package), 1/8 of a zucchini, 1/8 of an onion, 1/8 of a green onion, 0.5 household eating spoonful of soy sauce, 2.5 paper cups of water (about 450 mL), and a pinch of salt. The amounts for the broth and for boiling the noodles are clearly separated, making preparation convenient. Using about 1/8 of a medium zucchini and onion works well. Cut the green onion lengthwise into strips 0.5 cm wide. Add only half of the salt at first, then adjust the seasoning. Measure the somyeon while it is dry.
Preparing the Vegetables and Simmering the Broth
Wash the zucchini, cut it in half lengthwise, and slice it 3 mm thick. Thinly slice the onion as well. Cut the green onion lengthwise into strips 0.5 cm wide and set it aside. Put 2.5 paper cups of water, the sliced zucchini, and the onion in a pot and bring to a boil. Once it boils, reduce the heat to medium-low and cook for 7 minutes. Add 0.5 household eating spoonful of soy sauce, half a pinch of salt (half the amount that fits on the tip of your little finger), and the green onion, then adjust the seasoning. The broth has a gentle flavor, with the taste of the vegetables coming through. Prepare the broth water separately from the water for boiling the noodles. You can add more salt later, after the broth has cooled slightly and you have tasted it.
Boiling and Rinsing the Somyeon
Bring plenty of water to a boil in another pot. For 1 serving, at least 1 L is suitable. Add 100 g of somyeon to the boiling water and gently loosen the noodles for the first 30 seconds. This helps keep them from sticking together. Cook them for the time recommended on the package. Rinse the cooked noodles in cold water, then drain them. Rinsing in cold water helps preserve their chewy texture and clean taste. Squeezing out too much water will make the noodles firm. It is best to prepare the noodle-boiling water separately from the broth water. Even for a simple meal, keeping these two pots separate helps ensure a clean-tasting result.
Warming the Noodles in the Reheated Broth and Finishing
Bring the vegetable broth to a boil once more. Add the noodles rinsed in cold water and gently loosen them with chopsticks for about 30 seconds to warm them through. Be careful not to boil them for too long, or they will turn soft and lose their texture. Serve the warmed noodles and broth together in a bowl. This way, the janchi noodles are warm even after the noodles have been boiled and rinsed, and the somyeon can retain its chewiness. If the broth needs more seasoning beyond the soy sauce already added, adjust it separately to taste. Following the ingredient amounts and steps for 1 serving helps the process go smoothly and makes for a comforting home-cooked meal.
Recipe Ingredients
Choose one of the two quantities below to suit the number of people you are cooking for.
- Somyeon noodles: 1 serving: 1 bundle (100 g, 1/5 of a 500 g package) / 2 servings: 2 bundles (100 g, 1/5 of a 500 g package)
- Zucchini: 1 serving: 0.125 (medium-sized) / 2 servings: 0.25 (medium-sized)
- Onion: 1 serving: 0.125 (medium-sized) / 2 servings: 0.25 (medium-sized)
- Soy sauce: 0.5 household eating spoonful for 1 serving / 1 household eating spoonful for 2 servings
- Water: 2.5 paper cups (180 mL each) for 1 serving / 5 paper cups (180 mL each) for 2 servings
- Green onion: 0.125 of a stalk for 1 serving / 0.25 of a stalk for 2 servings
- Salt: 1 pinch for 1 serving / 2 pinches for 2 servings
Complete Cooking Steps
1 step. Wash the zucchini, cut it in half lengthwise, and slice it 3 mm thick. Thinly slice the onion, and cut the green onion into strips 0.5 cm wide.
2 step. Put the water, zucchini, and onion in the pot for the broth. Once it boils, cook over medium-low heat for 7 minutes, then add the soy sauce, salt, and green onion.
3 step. Boil water in another pot and add the somyeon. Loosen the noodles for the first 30 seconds. Cook for the time specified on the package, rinse in cold water, and drain.
4 step. Bring the vegetable broth to a boil again. Add the rinsed noodles and gently loosen them with chopsticks for about 30 seconds to warm them through, then serve with the broth.
See the ingredients and cooking steps for simple vegetable janchi noodles
Web References
These sources were consulted for reader questions and the explanatory structure. The ingredients and cooking steps are based on Kkinion's publicly available recipe.
The cover image and images in the post are newly generated AI images based on the recipe in the linked article. They are not photos of actual cooking or tasting, and the quantities or finished appearance may differ.