Janchi Guksu (Korean Banquet Noodles)

5 from 3 votes

Janchi Guksu (Korean Banquet Noodles) is a simple and comforting Korean noodle soup that's easy to customize. It's traditionally made with thin wheat noodles in a clear anchovy broth and topped with a delicious medley of vegetables. It’s the perfect dish to warm you up on a cold night!

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 259

Author Jessica Kwon

Ingredients

Toppings

Cooking oil
1 egg whisked
1-2 carrots thinly sliced; about 1 cup
1 zucchini thinly sliced (thicker than carrots); about 1½ cups
½ cup kimchi chopped
1 sheet toasted seaweed (nori) cut into strips
Sesame seeds

Broth

8 cups water
1 anchovy broth packet (see notes)
2 tablespoon soup soy sauce (see notes)
8-10 oz somyeon (thin wheat noodles)
Salt and pepper

Seasoning Sauce (Yangnyeomjang)

3 tablespoon low sodium soy sauce
1-2 cloves garlic minced
1 green onion thinly sliced
1 teaspoon sesame seeds
1 teaspoon gochugaru
1 teaspoon rice wine vinegar
1 teaspoon sesame oil

US Customary - Metric

Instructions

Toppings

Heat a non-stick skillet over medium heat and add a splash of oil. Add whisked egg and tilt to form a thin layer, then season with a sprinkle of salt. Let cook for 2-3 minutes until set, then flip. Transfer to cutting board and cut into thin strips. Set aside.
To the same skillet, add zucchini with ⅛ teaspoon salt. Option to add more oil if needed. Cook over medium heat until bright green and tender, about 3-5 minutes, and season to taste. Transfer to plate and set aside.
Add a little more oil to the skillet, then add carrots and ⅛ teaspoon salt. Sauté until tender, about 7-8 minutes. Season to taste, then transfer to plate and set aside.

Broth

Pour 8 cups water into a large pot and bring to a boil. Then turn the heat off and add anchovy packet. Let steep for 2-5 minutes, or until preferred strength. Each packet is different so I recommend tasting often. Discard anchovy packet.
Stir in soup soy sauce and ½ teaspoon salt. Season to taste. Keep warm on medium-low heat, covered.
Meanwhile, bring another pot of salted water to a boil. Cook somyeon noodles according to package instructions. Then drain and rinse with cold water.
Seasoning sauce: Add soy sauce, garlic, green onion, sesame seeds, gochugaru, rice wine vinegar, and sesame oil to a bowl. Whisk to combine and season to taste.
To assemble: Divide somyeon noodles into 3-4 noodles. Top with zucchini, carrots, kimchi, egg, seaweed, and sesame seeds. Ladle broth into bowls and serve with sauce on the side.

Notes

Servings range between 3-4.
Anchovy broth packets: Korean recipes commonly use anchovy broth the way Western recipes use chicken broth. To make anchovy broth in minutes, use pre-made seasoning packets or tablets that contain dried anchovy and seaweed (kelp). There are several variations that also include dried shrimp or additional vegetables for flavor. Each brand will taste different so experiment to see which one you like the most. Find anchovy broth packets at Asian grocery stores or Amazon.
Soup soy sauce (guk-ganjang): Soup soy sauce is different from regular soy sauce. It's specifically used to season soup-based dishes. It has a stronger, saltier flavor and lighter color than regular soy sauce. You can also find it at Korean grocery stores or on Amazon.
The seasoning sauce (yangnyeomjang) is optional. Serve it on the side to dip your noodles in, or pour a little into the broth for more flavor.
Substitutions:
- Homemade anchovy broth is super easy. Or you can substitute it with chicken, beef, or vegetable broth. If so, leave out the water and bring your broth to a boil, then season with soup soy sauce.
- If you can't find soup soy sauce, halve the amount and use regular soy sauce, then season to taste with salt. Option to add a sprinkle of MSG if available.

Nutrition