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    Home » Noodles and Rice

    Janchi Guksu (Warm Noodle Soup)

    Published 03/29/2020. Updated 09/27/2021

    Jump to Recipe

    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.

    DSC9470 01 2 1 e1645133075603 - Janchi Guksu (Warm Noodle Soup)

    What is janchi guksu?

    Janchi guksu (잔치국수) translated into “banquet or feast noodles,” is a simple warm noodle dish made with thin wheat noodles (소면, somyeon, aka somen) that are usually served in a clear anchovy or beef broth. Because noodles symbolize long and happy lives in Korean culture, this noodle dish is traditionally served alongside other special occasion foods at large feasts such as weddings. The name of the dish comes from that tradition.

    In my family, this is another easy go-to meal when we crave something warm and light. It is one of the most frequently requested meals by my daughter when she comes home.

    DSC 0011 e1462163030573 - Janchi Guksu (Warm Noodle Soup)

    Broth for the noodle soup

    The most important part of this humble noodle dish to me is the broth. You can of course use any broth, but anchovy broth is typical. Anchovy broth can be made simply with dried anchovies and kelp. Some vegetables, such as Korean radish, onion, and or dried shiitake mushrooms, will add more depth to the flavor of the broth. See my Anchovy Broth for Korean Cooking for options.

    You can use beef broth, vegetable broth, or chicken broth instead, if preferred. Refrigerate or freeze any leftover broth to use later for making jjigae or gyeranjjim.

    DSC9363 3 e1645133114112 - Janchi Guksu (Warm Noodle Soup)

    Toppings for janchi guksu

    You can practically use any number and combination of vegetable or other toppings for this soup, making it as fancy or minimal as you want. Common toppings for this noodle soup include vegetables such as zucchini, carrot, and/or kimchi. Thin strips of tender beef, eomuk (fish cake) and roasted gim (dried seaweed) are also popular additions.

    Recently, this noodle soup appeared in the popular Korean drama, Crash Landing on You (CLOY, 사랑의 불시착). I loved everything about this drama! Due to a paragliding accident, a South Korean woman CEO makes an emergency landing in North Korea, where she meets a North Korean army officer. The story line is unique with a nice balance of romance, comedy, and action. It was fascinating to see every day life in North Korea and hear their dialect. Read more about the dishes featured in CLOY in my Korean Drama Food – Crash Landing on You. 

    As for this dish, the mother of the North Korean officer served the young woman from the South with a simple yet elegantly prepared noodle soup. It was a small serving of this noodle soup with minimal toppings, simply with strips of mushrooms, carrot, zucchini and egg garnish (jidan). I tried to recreate it in the first photo.

    This recipe shows 4 toppings and other optional topping possibilities. Feel free to pick and choose any number or combination of them.

    You can serve this noodle soup with a spicy soy sauce-based sauce (yangnyeomjang). However, you don’t absolutely need it. I like it without the sauce because I enjoy the clear and refreshing broth.

    More noodle soups

    Dak kalguksu (Chicken Noodle Soup)
    Jjambbong (Spicy Seafood Noodle Soup)

    DSC 2666 e1645133099496 - Janchi Guksu (Warm Noodle Soup)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC9470 01 2 1 e1645133075603 300x300 - Janchi Guksu (Warm Noodle Soup)

    Janchi Guksu (Korean Warm Noodle Soup)

    4.79 from 28 votes
    Main
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 2
    Print Recipe

    Ingredients

    • 8 ounces somyeon somen noodles

    Broth:

    • 5 cups anchovy broth (or beef, chicken or vegetable broth)
    • 1 or 2 tablespoons soy sauce (or soup soy sauce) Do not make the broth too dark.
    • salt to taste Season lightly if using the optional sauce.

    Toppings (see note):

    • 1/2 zucchini (about 3 ounces, julienned)
    • 1 small carrot (3 ounces, julienned)
    • 3 Mushroom caps
    • 1 egg

    Optional toppings

    • 3 ounces tender beef, cut into thin strips, seasoned with 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar, 1/2 teaspoon minced garlic, and pinch black pepper
    • 3 ounces kimchi, thinly sliced, mixed with 1/2 teaspoon sesame oil, and 1/4 teaspoon sugar
    • 1/4 sheet gim (roasted dried seaweed sheet), cut into short strips or crushed
    • 1/2 scallion - green part, chopped

    Yangnyeomjang (sauce) - Optional:

    • 2 tablespoons soy sauce
    • 1 teaspoon Korean chili pepper flakes gochugaru
    • 1/2 teaspoon sesame oil
    • 1/2 teaspoon sesame seeds
    • 1/2 teaspoon garlic
    • 1 scallion finely chopped
    • Mix all sauce ingredients well and set aside.

    Instructions

    Broth

    • Prepare anchovy broth (or your choice of broth), and season with the soy sauce, salt and pepper to taste. Keep it hot over low heat while preparing the toppings and noodles.

    Toppings

    • 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 (1 - 2 minutes). Push the zucchini to a side and sauté the julienned carrots and mushrooms over medium high heat (1- 2 minutes), sprinkling salt and pepper to taste.
      DSC9478 640x427 - Janchi Guksu (Warm Noodle Soup)
    • 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.
      DSC9486 640x427 - Janchi Guksu (Warm Noodle Soup)

    Optional toppings

    • Beef: Sauté the beef for 2 - 3 minutes over medium high heat.
      DSC 0016 2 640x428 - Janchi Guksu (Warm Noodle Soup)
    • Kimchi: Thinly slice with the kimchi, and mix with 1/2 teaspoon of sesame oil, and 1/4 teaspoon of sugar.
      DSC9495 640x427 - Janchi Guksu (Warm Noodle Soup)

    Noodles

    • Bring a medium pot of water to a boil. Cook somyeon noodles according to the package instructions (about 3 minutes). Drain quickly and shock in cold water to stop cooking. Continue to drain and rinse in cold water. Make two one-serving size mounds as you remove from the water. Place the mounds in a colander to drain.
      DSC 0031 640x428 - Janchi Guksu (Warm Noodle Soup)
    • 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. This will warm the noodles. Ladle the hot broth over the noodles again. Nicely arrange a small amount of each topping on top of the noodles. Finish the dish off with a sprinkle of the optional chopped scallions. Serve warm with the optional sauce on the side.
      DSC9492 640x427 - Janchi Guksu (Warm Noodle Soup)

    Notes

    This recipe shows 4 toppings and other optional topping possibilities. Feel free to pick and choose any number or combination of them. 
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Comments

    1. Nina says

      January 18, 2021 at 9:15 pm

      5 stars
      Hi i was wondering (this may be a dumb question) but would you cook the meat topping prior to plating it or plating the raw meat (similar to pho) in the bowl and then letting the steaming broth cook the meat? 🙂

      Reply
      • Hyosun says

        January 19, 2021 at 10:59 am

        Hi! Cook the meat before serving. See Optional Step 1, Beef.

        Reply
    2. Nilu Hampton says

      December 15, 2020 at 5:05 pm

      5 stars
      Just made this, amazing soup. By new favorite go to recèpe.

      Reply
    3. Cassandra Stallings says

      October 23, 2020 at 2:13 pm

      5 stars
      I just made this, and it was amazing! I think this is my favorite Korean noodle recipe!

      Reply
    4. Monika says

      June 08, 2020 at 1:20 pm

      Thank you for sharing this recipe! I can’t wait to try it! I too enjoyed watching “Crash Landing on You.” One of my favorite Korean dramas. I am always curious about the dishes/meals that I see in the dramas, so, while googling how to make Kimchi, I came across your site, and I am happy that I did. I look forward, to not only trying this recipe, but trying all your other recipes too. Hopefully you will be able to produce the cookbook you mentioned in your bio. 🙂

      Reply
      • Hyosun says

        June 08, 2020 at 11:25 pm

        Thank you for finding me! That drama was so good. Hope you find many recipes to try on my blog. Still hoping to do a cookbook one day.

        Reply
    5. Yonghee Shin says

      June 01, 2020 at 10:19 pm

      Thanks for the great recipe. Without Yangnyeomjang, it may taste bland. Do you recommend adding any seasoning to the broth or would seasoning the toppings be enough? By the way, I’m thinking to watch Crash Landing on You over the weekend! 🙂

      Reply
      • Hyosun says

        June 03, 2020 at 12:27 am

        Oh of course, you have to season the broth. Thank you for writing me! Somehow that part was deleted when I updated the post. Now added. I loved Crash Landing on You! Enjoy!

        Reply
    6. Son Yi Savage says

      May 02, 2020 at 3:00 pm

      I love this soup!!!!

      Reply
    7. Elisa D says

      April 01, 2020 at 5:36 pm

      5 stars
      Made this for my family tonight. My husband and 16 month old had 2 servings!! Thanks for sharing this recipe~

      Reply
      • Hyosun says

        April 03, 2020 at 12:33 am

        oh wow that’s awesome! So happy to hear that! I never thought this was a dish babies would like. What a foodie!

        Reply
    8. Allison says

      January 22, 2020 at 10:57 pm

      5 stars
      I was a little skeptical about anchovies as it’s something I never had before, however trying this dish you really couldn’t tell there was any anchov flavor to it. I would definitely make this dish again! I find it’s a perfect dish for a late dinner when you don’t want something too heavy before bed.

      Reply
      • Hyosun says

        January 24, 2020 at 11:50 pm

        Yes anchovy broth is lovely! We love this warm noodle soup! I’m glad you tried it and liked it. Thank you so much for letting me know!

        Reply
    9. Seongjae An says

      October 15, 2016 at 2:25 pm

      Hello Ms.Ro! I’m Korean student living in Seoul. I just came out of the library after cramming for my mid-term. It’s 3am here! As usual I went to nighttime restaurant which serves noodles like this. I chose this noodle Janchi guksu and enjoyed it. Suddenly I became curious about if this noodle has been introduced for foreigners. And I found your blog and you are so doing well and I’m so proud and thankful of your job! I hope you to stay healthy and happy so that every citizens on this planet would know and enjoy Korean food. Thank you!

      Reply
    10. Julie says

      February 01, 2015 at 9:04 am

      Greetings from Singapore! Tried this recipe today after seeing it on a cooking show called Korean cooking with chef myeon. She put a block of beef into the soup stock to cook and then marinated it which is different from most recipes online. I tried that together with your recipe. It was great. My sister loved it too. Thanks for putting time into this wonderful blog. I’ll be trying your red bean soup next. Luckily we have many of your ingredients here in Singapore.

      Reply
      • Hyosun says

        February 03, 2015 at 11:33 pm

        Yeah, this soup can be also made with beef broth. I am sure it was really good! I’ve been craving this for a while, so I need to make it soon. Glad you can easily find Korean ingredients in Singapore. Let me know how the red bean soup turns out. Thanks for coming by!

        Reply
    11. Patricia says

      August 13, 2014 at 3:24 pm

      I am so happy to have found your blog on Pinterest. My daughters are half Korean and love Korean food when they visit their dad’s family. Thanks to your great recipes I now can make their favorite Korean food at home instead of going out. Thank you 🙂

      Reply
      • Hyosun says

        August 14, 2014 at 2:06 am

        Hi Patricia – Welcome to Korean Bapsang! I’m delighted to hear my recipes can help you cook Korean food that your daughters love. I look forward to hearing more about your Korean cooking. Thanks!

        Reply
    12. Dana says

      November 27, 2013 at 9:27 pm

      Hi, my grandma used to make this a lot. She also used a packet that came in a box for the soup, its the same color as this, could you be able to tell me what the packet is? I tried to find it in hmart but I can’t clearly remember what she used. I made this though, its good, reminds me of my grandma’s cooking, all the recipes I tried remind me of my grandma’s cooking =)

      Reply
      • Hyosun Ro says

        December 03, 2013 at 1:58 am

        Hi Dana – I’m glad janchi guksu turned out well for you. Thanks for letting me know. I believe it’s anchovy powder pack (마른 멸치 팩). It’s a convenient pack that makes anchovy broth quicker. I’ve never used it, so I’m not sure what else is in it other than the anchovy powder. Several packets come in a box or a package. Hope this helps. Happy Korean cooking!

        Reply
    13. Anonymous says

      December 25, 2012 at 11:50 am

      A wonderful looking dish!

      Can I substitute spaghettini for the noodles? Thank you.

      Reply
      • Hyosun Ro says

        December 25, 2012 at 3:14 pm

        Any noodles are okay, but thin noodles like angel hair would be better. Enjoy!

        Reply
    14. Hyosun Ro says

      October 24, 2011 at 10:54 pm

      Sophia – Yes, the recipe is for 2 servings. You will need to at least double the recipe for the number of people you have, depending on how big children are. Funny you asked because I made this for 4 adults for lunch today. Just made a big pot of anchovy stock III from: http://eatingandliving.blogspot.com/2011/03/how-to-make-anchovy-broth-for-korean.html.
      Of course I doubled the noodles and vegetables. Enjoy!

      Reply
    15. Sophia K. says

      October 24, 2011 at 10:41 pm

      Just a question . . is the recipe for only 2 servings? I want to serve this meal to 4 adults and 2 children . . thanks!

      Reply
    16. Hyosun Ro says

      March 31, 2011 at 12:27 am

      I am delighted to hear it turned out well for you! Thanks for trying it out and for the feedback.

      Reply
    17. invisaligngal says

      March 30, 2011 at 7:09 pm

      I ended up using ribeye. My dish looked almost like yours, and I was so proud! Hubby and daughter gobbled it up. Thank you so much for keeping me inspired!

      Reply
    18. Hyosun Ro says

      March 30, 2011 at 12:58 am

      I am sorry I just came home. You can use any tender cut of meat, such as sirloin or rib eye. Hope this helps. Thanks.

      Reply
    19. invisaligngal says

      March 29, 2011 at 11:20 pm

      i am making this tonight for a nice, light meal. what type of beef do you usually prefer to use? when i don’t have time to go to the Korean market, the American market beef choices seem more limited.

      Reply
    20. Judy says

      July 02, 2010 at 4:48 am

      I wonder if these noodles are the equivalent of Japanese somen noodles. My mom recently introduced me to a hot somen soup but it was something we bought, not made and I have been trying to figure out how to replicate it. This looks fantastic and I would love to try this. 🙂

      Reply
    21. Moogie says

      June 24, 2010 at 4:30 pm

      I just happened upon your blog. You’ve got wonderful recipes and photos.

      Reply
    22. Hyosun Ro says

      June 24, 2010 at 7:34 pm

      Denise, wannafoodie, and Moogie – Thank you all for visiting and leaving nice comments! Hope you get to try the recipe and enjoy.

      Reply
    23. wannafoodie says

      June 22, 2010 at 3:01 pm

      So pretty… I may have to roll up my sleeves and give this a try! 🙂

      Reply
    24. denise @ quickies on the dinner table says

      June 22, 2010 at 4:26 am

      I’ve never had this but it sounds wonderful!! It reminds me a little of Chinese Mee Sua Soup which also uses soft, fine wheat noodles in a clear and light broth, traditionally topped with pork and kidneys.

      I really think I would enjoy this very much! Thanks for sharing 🙂

      Reply
      • Arja says

        October 15, 2024 at 4:27 am

        5 stars
        Dear Hyosun!

        Thank you for this lovely guk su-recipe and many other recipes me and my sister have enjoyed enormously. Your recipes are tasty and practical. With appreciation from Northern Europe, Finland.

        Reply
    4.79 from 28 votes (22 ratings without comment)

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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