Janchi Guksu (Korean Warm Noodle Soup)

Andrea Riddle
3 Sep, 2024


Janchi Guksu (Korean Warm Noodle Soup) is a comforting and traditional dish often served at celebrations like weddings and birthdays in Korea. The name Janchi means "banquet" or "feast," reflecting its association with special occasions. Made with thin wheat noodles in a light, savory broth, this dish is simple yet deeply satisfying. The broth, typically prepared with anchovies and kelp, brings out a clean and delicate flavor, while toppings like egg, seaweed, and vegetables add color and texture.

Ingredients:

For the Broth:

  • 6 cups water
  • 10 dried anchovies (gutted)
  • 1 piece dried kelp (about 4 inches)
  • ½ onion (sliced)
  • 2 cloves garlic (crushed)
  • 1 green onion (cut in half)
  • 1 tablespoon soy sauce (for soup)
  • Salt to taste

For the Noodles:

  • 2 servings somyeon (thin wheat noodles)

Toppings:

  • 1 egg (separated into yolk and white)
  • ½ zucchini (julienned)
  • ½ carrot (julienned)
  • 1 sheet dried seaweed (gim), cut into thin strips
  • 1 teaspoon sesame oil (for vegetables)
  • 1 teaspoon soy sauce (for vegetables)
  • Toasted sesame seeds (optional)

For the Sauce (Yangnyeomjang - optional but recommended):

  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon gochugaru (Korean red pepper flakes)
  • ½ teaspoon sesame seeds
  • 1 green onion (finely chopped)
  • ½ teaspoon minced garlic

Instructions

1. Make the Broth

  1. In a pot, add 6 cups of water, dried anchovies, kelp, onion, garlic, and green onion.
  2. Bring to a boil over medium heat, then reduce the heat and simmer for 10–15 minutes.
  3. Remove the anchovies and kelp, then strain the broth if needed.
  4. Season with soy sauce and salt to taste, then keep warm on low heat.

2. Prepare the Toppings

  1. Egg garnish (Jidan):

    • Separate the egg yolk and white. Lightly beat each.
    • Cook in a non-stick pan over low heat, spreading thinly like a crepe.
    • Let cool, then slice into thin strips.

  2. Vegetables:

    • Sauté zucchini and carrot in a pan with a little sesame oil and soy sauce until soft.

  3. Seaweed:

    • Cut the dried gim (seaweed) into thin strips.

3. Cook the Noodles

  1. Boil water in a large pot and cook the somyeon (thin wheat noodles) according to package instructions (usually 3–4 minutes).
  2. Drain and rinse under cold water to remove excess starch.
  3. Briefly dip the noodles in hot water before serving to warm them up.

4. Assemble the Dish

  1. Divide the noodles into serving bowls.
  2. Ladle the hot broth over the noodles.
  3. Top with the prepared egg strips, sautéed vegetables, and seaweed.
  4. Sprinkle with toasted sesame seeds if desired.
  5. Serve with a side of Yangnyeomjang (seasoned soy sauce mix) for extra flavor.

Enjoy your Janchi Guksu, a warm and comforting Korean noodle soup! 


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