Janchi Guksu Recipe (Korean Noodle Soup)
A simple and delicious Korean noodle soup or Janchi Guksu (잔치국수) It’s especially tasty and soul-warming on a cold day. Try the Janchi Guksu recipe.
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What Does It Taste Like?
It’s a savory anchovies soup that’s soul-warming, especially on a cold day.
What Do You Eat It With?
It’s generally topped with sauteed zucchini, carrots, and mushrooms. You can also add fish cakes, crunch dried seaweeds, and kimchi. Whatever you want!
What Are the Wheat Noodles?
They’re thin wheat-based noodles used in many Korean noodle soup dishes. They cook very quickly! ALso, rinse them in cold water to stop them from cooking.
Save it for Later
If you have remaining broth and veggies, refrigerate them. The broth is good for a week and the veggies should be consumed in 3 days. Just make sure they’re cold and refrigerated!
Next time you want to eat the noodle soup, just boil some noodles and reheat the broth and veggies. Voila, a quick meal!
Try the Janchi Guksu Recipe
Janchi Guksu Recipe
Ingredients
Broth
- 5 cups water
- 10 dried anchoives, with head and guts removed
- 5 dried kelps, small sheets
- 5 dried shrimps optional
- half an onion
- 5 roots of green onions
- 2-3 tbsp soy sauce or fish sauce season to taste
- 1/2-1 tsp salt season to taste
Garnishments
- Half of Korean zuchinni (or any zucchini)
- 1/2 cup mushrooms, diced
- 1/2 cup carrots, julienne
- 2 eggs, beaten
- 1 tbsp cooking oil
Sauce
- 2 1/2 tbsp soy sauce
- 2 tsp sesame seed oil
- 1 tsp sesame seeds
- 3-5 garlic cloves, minced
- 2-3 green onions, chopped
- 2 tsp gochugaru (Korean red pepper flakes) omit for non-spicy version
Noodle
- 2 servings Korean wheat noodles
- 5 cups water
Instructions
Broth
- In a pot, add water and dried ingredients. Boil for 45-60 minutes5 cups water, 10 dried anchoives, with head and guts removed, 5 dried kelps, small sheets, 5 dried shrimps, half an onion, 5 roots of green onions
- Strain out the ingredients
- Season with soy sauce and salt2-3 tbsp soy sauce or fish sauce, 1/2-1 tsp salt
Garnishment
- In a small bowl, beat the eggs2 eggs, beaten
- Fry them and let it cool
- Julienne cut zucchini, carrots, and mushroomsHalf of Korean zuchinni (or any zucchini), 1/2 cup carrots, julienne, 1/2 cup mushrooms, diced
- In a pan, add cooking oil1 tbsp cooking oil
- Saute the vegetables and add a pinch of salt. Set aside
- Cut the egg into small squares, roll them up, and cut so they're long slices
Sauce
- In a bowl, mix soy sauce, sesame seed oil, sesame seeds, minced garlic, green onions, and gochugaru (red pepper flakes)2 1/2 tbsp soy sauce, 2 tsp sesame seed oil, 1 tsp sesame seeds, 3-5 garlic cloves, minced, 2 tsp gochugaru (Korean red pepper flakes), 2-3 green onions, chopped
Noodles
- Boil water in a pot5 cups water
- When the water boils, add the noodles and keep stirring2 servings Korean wheat noodles
- Cook for 1 minutes and strain out the water
- Rinse under cold water twice
Assemble
- In a bowl, pour in the broth, add the cooked noodles, top it off with the sauteed vegetables, and finish it off with the sauce
SO GOOD! Just like my mother made it when I was a kid. It was sooo delicious and comforting, now it’s a weekly staple for my partner and I. Thank you for this recipe!!!
you’re so welcome! glad you liked it