Janchi Guksu (Korean Noodle Soup)

Here’s another favorite Korean dish of mine! Janchi guksu translates to “banquet noodles” and is often served to large parties of people or at special events. I remember eating these noodles whenever I followed my mom to church as a child in Korea. The dish consists of wheat flour noodles (somyun), a light and savory dashima broth, toppings of sauteed zucchini, carrot and fried egg, and finally a spicy garlicky seasoning sauce!

This is the perfect meal to serve up on a cold winter night that doesn’t take a lot of labor! My favorite thing about this dish is definitely the simple, clear broth that adds so much flavor while remaining super light.

Print Recipe

Janchi Guksu (Korean Banquet Noodle Soup)

A simple, vegetarian friendly noodle soup made with wheat noodles and a dashima broth.

Cook Time30 minutes mins

Ingredients

Broth

• 6 cups Water
• 20 pieces Dried anchovies Heads removed and cleaned
• 2 pieces Dried kelp Called dashima in Korean, you can also use kombu
• 1/2 Onion

Noodle Soup

• 1/2 Zucchini
• 1/2 Carrot
• 2 Eggs
• 2 tbsp Vegetable oil
• 180 grams Somyun Korean wheat flour noodles

Seasoning Sauce

• 4 tbsp Soy sauce
• 1 tbsp Korean red chilli flakes Called gochugaru in Korean
• 1 tbsp Plum extract You can also use mirin
• 1 tbsp Sesame oil
• 1 tbsp Sesame seeds
• 1/2 Green chilli pepper Diced, I used a serrano pepper
• 1/2 Green onion Finely chopped
• 3 cloves Garlic Minced

Instructions

• Add broth ingredients to a big pot and bring to a boil.
• Once boiling, remove kelp pieces.
• Reduce heat to bring broth to a simmer.
• Simmer for 20 minutes then pass through a fine mesh sieve. Set aside.
• While broth simmers, prepare vegetables and seasoning.
• Add all seasoning sauce ingredients to a small bowl and mix.
• Julienne zucchini and carrot.
• Crack eggs into a bowl and beat. Season with salt and pepper
• Heat 1/2 tbsp vegetable oil over medium high heat in a small pan. Add zucchini and sauté for about 3 minutes and season with salt. Remove from pan.
• Add 1/2 tbsp vegetable oil to same pan and sauté carrots for about 3 minutes. Season with salt and then remove from heat.
• Add remaining 1 tbsp vegetable oil to pan. Pour in eggs and allow to cook until top is almost fully cooked but slightly wet.
• Flip egg and cook for 30 seconds then remove from heat.
• Once cool enough to handle, place the egg on a cutting board.
• Roll up egg into a cylinder then slice thinly.
  
• Bring a medium pot of water to a boil. Cook noodles according to package instructions (about 5 minutes), rinse with cold water.
• Reheat broth. Place noodles in bowl, top with vegetables and egg then pour broth over. Add seasoning sauce to taste and enjoy!