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.
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.
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.
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)
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
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.
- 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.
Optional toppings
- Beef: Sauté the beef for 2 - 3 minutes over medium high heat.
- Kimchi: Thinly slice with the kimchi, and mix with 1/2 teaspoon of sesame oil, and 1/4 teaspoon of sugar.
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.
- 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.
Nina says
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? 🙂
Hyosun says
Hi! Cook the meat before serving. See Optional Step 1, Beef.
Nilu Hampton says
Just made this, amazing soup. By new favorite go to recèpe.
Cassandra Stallings says
I just made this, and it was amazing! I think this is my favorite Korean noodle recipe!
Monika says
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. 🙂
Hyosun says
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.
Yonghee Shin says
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! 🙂
Hyosun says
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!
Son Yi Savage says
I love this soup!!!!
Elisa D says
Made this for my family tonight. My husband and 16 month old had 2 servings!! Thanks for sharing this recipe~
Hyosun says
oh wow that’s awesome! So happy to hear that! I never thought this was a dish babies would like. What a foodie!
Allison says
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.
Hyosun says
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!
Seongjae An says
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!
Julie says
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.
Hyosun says
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!
Patricia says
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 🙂
Hyosun says
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!
Dana says
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 =)
Hyosun Ro says
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!
Anonymous says
A wonderful looking dish!
Can I substitute spaghettini for the noodles? Thank you.
Hyosun Ro says
Any noodles are okay, but thin noodles like angel hair would be better. Enjoy!
Hyosun Ro says
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!
Sophia K. says
Just a question . . is the recipe for only 2 servings? I want to serve this meal to 4 adults and 2 children . . thanks!
Hyosun Ro says
I am delighted to hear it turned out well for you! Thanks for trying it out and for the feedback.
invisaligngal says
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!
Hyosun Ro says
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.
invisaligngal says
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.
Judy says
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. 🙂
Moogie says
I just happened upon your blog. You’ve got wonderful recipes and photos.
Hyosun Ro says
Denise, wannafoodie, and Moogie – Thank you all for visiting and leaving nice comments! Hope you get to try the recipe and enjoy.
wannafoodie says
So pretty… I may have to roll up my sleeves and give this a try! 🙂
denise @ quickies on the dinner table says
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 🙂
Arja says
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.