Janchi Guksu (Korean Warm Noodle Soup)
Janchi guksu is made with thin wheat noodles in a simple dashima-based broth, and topped with sautéed vegetables, kimchi, and roasted dried seaweed. This warm noodle soup is quick and easy to prepare.
Janchi guksu (잔치국수) means “banquet noodles” in Korean. As its name suggests, it is traditionally served at important events and weddings. Long noodles also symbolize long, happy and healthy lives in most Asian cultures. This celebratory dish, however, is still delicious to have any day when you’re craving a quick and simple noodle soup.
This dish is specifically made with somen (소면) noodles. These thin wheat noodles help keep this noodle soup from tasting too heavy and pair well with the clean-tasting, umami-rich soup. The soup itself is a simple, dried anchovy and kelp(dashima, 다시마) based broth that is lightly seasoned with soy sauce and salt.
I like to use this easy dried anchovy and dashima pouch to prepare my broth. Some recipes also add beef to the broth base. I, however, prefer the lighter and cleaner taste of the simple dried anchovy and dashima-broth.
For other warm noodle soup recipes, check out my kimchi udon recipe and duk guk recipe.
Janchi Guksu Toppings
Janchi guksu also has a variety of toppings that are easily customizable. Popular toppings for for this dish include kimchi, and julienned zucchini and carrots. I like to also add marinated ground beef, shiitake mushrooms,egg garnish (dalgyal jidan, 달걀 지단), and dried roasted seaweed (geem, 김).
If I had to choose only three toppings, I would add kimchi, dried roasted seaweed, and marinated ground beef.
This noodle soup is sometimes served with yangnyeomjang (양념장). It is a soy sauce based sauce mixed with sliced green onions, toasted sesame oil, and gochugaru. I, however, prefer a cleaner tasting soup without the yangnyeomjang.
Other Noodle Soup Recipes
Mise en place
If you make this Janchi Guksu, I would love to hear your thoughts! Feel free to leave a comment and/or recipe rating at the bottom of this page. And if you have a photo of your food, be sure to tag me on Instagram!
Janchi Guksu (Korean Warm Noodle Soup)
Ingredients
- 2 servings dried somen noodles (6.3 oz, 180 g)
- ½ cup kimchi, thinly sliced
- roasted, dried seaweed, crushed
Broth
- 6 cups water
- 2 dried anchovy and dashima pouch
- ½ yellow onion
- 1 tbsp soy sauce
- TT salt
Beef Topping
- ⅓ lb ground beef
- 1 tbsp soy sauce
- ½ tbsp coconut sugar
- 1 tsp honey
- ½ tbsp garlic
- 1 tsp toasted sesame oil
Egg topping
- 1 tbsp canola or sunflower seed oil
- 2 eggs, whisked
Vegetable toppings
- 3 tbsp canola or sunflower seed oil, divided
- ½ cup zucchini, julienned
- ½ cup carrot, julienned (about one carrot)
- ½ cup shiitake mushrooms, thinly sliced (about 4 mushrooms)
- ¼ tsp salt, divided
Instructions
- Add the broth ingredients to a medium sized sauce pan and bring it to a boil. Lower the heat and let it simmer for 15 minutes. (Start preparing the toppings during these 15 minutes) Discard the dried anchovy and dashima pouch and onion.
- Mix the beef topping ingredients together in a small bowl and let it marinate in the refrigerator while you complete the next recipe steps.
- Heat some oil on a skillet over medium heat. Lower the heat and add the whisked eggs. Gently tilt the pan around to spread the egg into a thin layer.
- Lower the heat and let it sit until almost cooked through. Flip it over and let it cook for about another minute or until cooked through.
- Let it cool on a cutting board and then cut into thin strips.
- Heat the oil on the same skillet over medium heat, and sauté the carrots for about 4 minutes or until cooked through. Stir in ⅛ tsp of the salt and set aside in a medium sized bowl.
- Heat the oil on the same skillet over medium heat, and sauté the zucchini for about 2 minutes or until cooked through. Stir in the last ⅛ tsp of salt and add them next to the carrots in the bowl.
- Repeat the same steps for the shiitake mushrooms.
- Heat the empty skillet over medium heat and cook the marinated ground beef for about 5 minutes or until cooked through.
- Cook the noodles in boiling water for about 2 minutes or according to the package instructions.
- Drain the noodles in a colander and divide them into two bowls.
- Add some broth and toppings (beef, zucchini, carrot, shiitake, egg) to each. bowl, and serve immediately.