Finally! (Why is it that I seem to have used this word more often nowadays, I wonder) We were able to taste this noodle dish after a while. It was bit pricey to make it back home but since we have moved here, the dishes that we liked are more accessible for us. This one of those on our list to make.
It has four basic parts: stock, noodles, sauce and the various toppings (carrots, blanched chinese cabbage, fried egg strips, kimchi, zuccini, mushroom, tofu and laver or seaweed) I mean the list of toppings one can possibly add can be crazy.
The stock can be simple but a bit daunting to make. The sauce is also easy to put together and cooking the noodles is the quickest. The trick is make enough toppings and stock the first time so you can enjoy eating it again on your next meal with less hassle and prep time.
A. stock/broth
about a dozen whole large anchovies
4-6 C of water
6x4 inches dashima
All boiled together in a large pot. Simmered in low fire afterwards until it smells like broth. ,
B. Sauce (this is one of the last to add when you eat but better make it ahead lest you forget later ;) )
3-4 T soy sauce
2-3 cloves garlic, minced
3 green onion leaves, minced
1 t sesame oil
sesame seeds
pepper flakes
(the measurement for the last two is really based on personal preference)
C. Toppings carrots, zuccini - julienned and lightly fried SEPARATELY (looks better as toppings later, ^^)
1 or 2 eggs - whisked, fried thinly and cut into strips afterward
tofu - cut into strips or small squares, fried
kimchi - slightly minced
mushroom and onion - can be fried together (if using dried mushroom, make sure it is well soaked in water, soft and well cooked)
laver or gim or dried seaweed - cut into strips using scissors or hands done on the LAST MINUTE BEFORE SERVING to keep it moisture free
1 big leaf of cabbage, cut into thin strips, blanched (the same boiling water can also be used for cooking the noodles as this saves heat, water and time)
sumyon Noodles (very thin noodles like angel's hair)
about 2 inches in dm as you hold then with your fingers (not every kitchen has a weighing scale, you know)
- cook in boiling water. Note that this thin noodles cook very quickly (3 minutes). When it starts to boil over, add a bit of cold water. Do this boil over-add water twice. Then noodles should be ready to drain.
- Drain the hot water and replace with cold water to rinse. Wash it like you are washing clothes to remove starch. Repeat twice or three times. Then drain the water out for the final time.
As you do the final draining, separate them into serving size. Pick out a handful and roll it around your 3 fingers to make ball of sorts (just like when one eats spaghetti rolled around the fork)
Putting it Together: Put a round of noodle in a bowl.
Add the toppings. Add the sauce. Then pour over the broth. Then add the gim/laver. Or how whatever sequence you choose. Hahaha...
That is the way we made our chanchi gukso.
Do not follow this very well since I cannot guarantee how yours will taste. This was written to refresh my own memory for later or to give someone a general idea how to make it. I repeat, there is no guarantee to a good tasting output. Please check other more reliable websites like Aeris Kitchen. LOL. ⊙•⊙
(even the name for the dish is not consistent.. Changchi, chanchi, or chamchi, go figure) :)
It has four basic parts: stock, noodles, sauce and the various toppings (carrots, blanched chinese cabbage, fried egg strips, kimchi, zuccini, mushroom, tofu and laver or seaweed) I mean the list of toppings one can possibly add can be crazy.
The stock can be simple but a bit daunting to make. The sauce is also easy to put together and cooking the noodles is the quickest. The trick is make enough toppings and stock the first time so you can enjoy eating it again on your next meal with less hassle and prep time.
A. stock/broth
about a dozen whole large anchovies
4-6 C of water
6x4 inches dashima
All boiled together in a large pot. Simmered in low fire afterwards until it smells like broth. ,
B. Sauce (this is one of the last to add when you eat but better make it ahead lest you forget later ;) )
3-4 T soy sauce
2-3 cloves garlic, minced
3 green onion leaves, minced
1 t sesame oil
sesame seeds
pepper flakes
(the measurement for the last two is really based on personal preference)
C. Toppings carrots, zuccini - julienned and lightly fried SEPARATELY (looks better as toppings later, ^^)
1 or 2 eggs - whisked, fried thinly and cut into strips afterward
tofu - cut into strips or small squares, fried
kimchi - slightly minced
mushroom and onion - can be fried together (if using dried mushroom, make sure it is well soaked in water, soft and well cooked)
laver or gim or dried seaweed - cut into strips using scissors or hands done on the LAST MINUTE BEFORE SERVING to keep it moisture free
1 big leaf of cabbage, cut into thin strips, blanched (the same boiling water can also be used for cooking the noodles as this saves heat, water and time)
sumyon Noodles (very thin noodles like angel's hair)
about 2 inches in dm as you hold then with your fingers (not every kitchen has a weighing scale, you know)
- cook in boiling water. Note that this thin noodles cook very quickly (3 minutes). When it starts to boil over, add a bit of cold water. Do this boil over-add water twice. Then noodles should be ready to drain.
- Drain the hot water and replace with cold water to rinse. Wash it like you are washing clothes to remove starch. Repeat twice or three times. Then drain the water out for the final time.
As you do the final draining, separate them into serving size. Pick out a handful and roll it around your 3 fingers to make ball of sorts (just like when one eats spaghetti rolled around the fork)
Putting it Together: Put a round of noodle in a bowl.
Add the toppings. Add the sauce. Then pour over the broth. Then add the gim/laver. Or how whatever sequence you choose. Hahaha...
That is the way we made our chanchi gukso.
Do not follow this very well since I cannot guarantee how yours will taste. This was written to refresh my own memory for later or to give someone a general idea how to make it. I repeat, there is no guarantee to a good tasting output. Please check other more reliable websites like Aeris Kitchen. LOL. ⊙•⊙
(even the name for the dish is not consistent.. Changchi, chanchi, or chamchi, go figure) :)
posted from Bloggeroid
(originally posted from a smartphone,
4/1/2014 -edited on pc)
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