Janchi-guksu (Korean Banquet Noodle Soup)

Name: Janchi-guksu (Korean Banquet Noodle Soup)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 200 g Somyeon; 15 each Dried anchovies; 1 piece Dried kelp (dasima); 1.5 L Water; 2 tbsp Soup soy sauce; 1 to taste Salt; 0.5 each Zucchini; 0.3 each Carrot; 1 each Egg; 1 to taste Gim flakes & scallion; 1 to taste Soy, gochugaru, garlic, sesame oil

Warm Korean noodles — thin somyeon in a clear anchovy-kelp broth with simple toppings. The name ('banquet noodles') comes from serving guests at celebrations like weddings. Once the broth is made the noodles cook in minutes — a comforting, slurpable bowl at home.

Ingredients

2servings

Somyeon · thin wheat noodles200 g
Broth
Dried anchovies · guts removed15 each
Dried kelp (dasima) · palm-size1 piece
Water1.5 L
Soup soy sauce2 tbsp
Salt1 to taste
Toppings
Zucchini · julienned & sautéed0.5 each
Carrot · julienned & sautéed0.3 each
Egg · as a thin omelette (jidan)1 each
Gim flakes & scallion1 to taste
Sauce (optional)
Soy, gochugaru, garlic, sesame oil · mixed1 to taste

Steps

Simmer the anchovies and kelp from cold water. At a boil, remove the kelp, then steep 10-15 min more on medium and remove the anchovies.
⏲ 20 min
Season the broth with soup soy sauce for color and salt to finish (keep it clear and mild).
⏲ 1 min
Toppings: julienne and lightly sauté the zucchini and carrot with a little salt; make a thin egg omelette and slice it into strips.
⏲ 7 min
Boil the somyeon 3-4 minutes; when it boils up, add a splash of cold water (optional), then rinse to remove starch.
⏲ 4 min
Put the noodles in a bowl and pour over the hot broth.
⏲ 1 min
Top with the garnishes, gim flakes, and scallion. Serve with the sauce to season to taste.

Tips & Variations

Variations

Bibim janchi-guksu: Tossed in the spicy sauce instead of broth.
Kimchi-mari guksu: Mix kimchi brine into the broth for a tangy, cold bowl.
With meat: Add sautéed beef or seasoned fried tofu for heartiness.
In summer: Chill the broth and serve it cold.

Tips

Don't boil the kelp long — remove it at the boil or the broth turns bitter/slimy.
Rinse the noodles in cold water to wash off starch so they don't clump or bloat.
Cook the somyeon last, just before serving — it softens fast in hot broth.
Season the broth clean and mild; the sauce lets each person adjust.
Cut toppings fine and uniform for that tidy 'banquet' look.

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