Artist’s palate: Park Seo-Bo’s Janchi Guksu
Noodles are associated with longevity in Korean culture, so it is fitting that a noodle soup, Janchi Guksu, is a favorite of the painter Park Seo-Bo, who turns 90 this year.
As the founder of Dansaekhwa, a monochrome style that emphasized repetition and tactility, Park played a vital role in shaping Korean post-war art and is still active today. His new London show reinterprets his pencil and oil work as a vehicle for collective healing: “My slower movement of the pencil marks overlap to reveal the passage of time,” he muses. His wife, Yoon Myeong-Sook, wrote his step-by-step photo recipe for making the anchovy broth, which Park prefers for its “clean taste”.
The finished janchi guksu is best served with kimchi. Portrait of Park Seo-Bo and step-by-step recipe photography by Yoon Myeong-Sook
Janchi Guksu recipe and method: serves 4
2 spring onions
2 liters of water
50 g dried Asian mini anchovies (myulchi)
25 g seaweed (Dashima)
2 tbsp soju
2 teaspoons of salt
2 tbsp I am sauce
1 tbsp brown sugar
Tip: Prepare the mini anchovies by removing the head and the mass so that they do not taste bitter in the soup
Thoroughly wash the roots of the spring onions with a toothbrush and add them to the broth (the root is good for colds). Put all the ingredients in a saucepan at once and cook over high heat. When the water starts to boil, remove the seaweed, reduce the heat to medium, and cook for 30 minutes with the lid of the saucepan closed. Turn off the heat, cover the pot, and let it sit for 30 minutes or up to 2 hours. Strain the broth with a sieve.
All ingredients are immediately added to the broth
The seaweed will be removed when the broth starts to boil
The finished, strained broth
1 teaspoon of sugar
2 eggs and a little oil for garnish
Slice the zucchini and sprinkle with a teaspoon of salt. When water forms, squeeze out the water with your hands and fry the zucchini in a pan with oil. Chop the carrot, sprinkle with a teaspoon of salt and fry while stirring.
Crush the cabbage kimchi, squeeze it firmly and mix it with a teaspoon of sugar and sesame oil.
Make an egg topping according to Bburi Kitchen’s instructions.
Seasoned soy sauce:
1 clove of garlic, chopped
2 tbsp chopped chives
1 to 2 chopped chili peppers
3 tbsp I am sauce
1 tbsp bonito fish sauce (or oyster sauce)
1 tbsp chili powder
1 tbsp sesame seeds
1 tbsp water
1 tbsp sesame oil
Combine all of the ingredients together to make the flavored soy sauce. Those who like a lighter taste may prefer unseasoned soy sauce.
The finished seasoned soy sauce
Dried Somyun noodles like those found at Starry Mart.
Cook the pasta according to the directions in the package, rinse in cold water and squeeze the water out with your hands. § §