Janchi guksu is a simple warm noodle dish made with thin wheat noodles (somyeon) that are usually in a clear anchovy or beef broth! It’s an easy comfort food that’s very popular in Korea.
Lightly sprinkle salt over julienned zucchini and set aside for 5 - 10 minutes. Squeeze out excess liquid from salted zucchini by hand. Sauté in a lightly oiled skillet over medium high heat. Push the zucchini to a side and sauté.
Beat the egg well, and fry into a thin sheet (jidan). Roll it up and thinly slice. Alternatively, you can drizzle the beaten egg in to the hot broth before ladling it over the noodles.
Bring a medium pot of water to a boil. Cook somyeon noodles according to the package instructions. Drain quickly and shock in cold water to stop cooking. Continue to drain and rinse in cold water. Place the mounds in a colander to drain.
Place the noodles in serving bowls. Ladle the hot broth over the noodles to cover all the noodles, and pour it back to the pot by holding the noodles with the ladle. Ladle the hot broth over the noodles again. Finish the dish off with a sprinkle of the optional chopped scallions. Serve warm.