Janchi guksu

"Janchi" means "feast" or "banquet" in Korean. Janchi Guksu, also known as "banquet noodles," is a traditional Korean noodle dish often served at celebrations and special occasions, such as weddings and birthday parties. The dish features thin wheat noodles in a light and flavorful broth made from anchovies, kelp, or beef. It is typically garnished with a variety of toppings, including julienned egg, sliced zucchini, carrots, and green onions. Janchi Guksu is cherished for its simplicity, warm flavors, and the comforting experience it provides.

Janchi guksu

  • SERVE : 2

  • PREP : 10 mins

  • COOK : 30 mins

  • Ingredients

  • Noodle & Broth

    • 200g somyeon (wheet noodles)
    • 90ml anchovy noodle sauce
    • 630ml water
    • 1/2 zucchini (160g)
    • 1/2 onion (125g)
    • 2 shiitake mushrooms
    • 1/9 carrot (30g)

  • Seasoned Soy Sauce

    • 1/3 cup (80g) soy sauce
    • 1/2 green onion (50g)
    • 2 green chili peppers (20g)
    • 1/2 tbsp (10g) minced garlic
    • 1 tbsp (8g) coarse red pepper powder
    • 1 tbsp (7g) sesame oil
    • 1 tbsp (6g) ground sesame seeds
    • 1/3 tbsp (4g) brown sugar

Directions for preparing ingredients

  • For Seasoned soy sauce

    • Slice the green onion into 0.3cm pieces.
    • Slice the green chili peppers lengthwise and then into 0.3cm pieces.

  • For Garnish

    • Slice the zucchini and onion into 0.5cm strips.
    • Slice the carrot and shiitake mushrooms into 0.3cm strips.

  • For Broth

    • In a pot, combine the anchovy noodle sauce and water, and bring to a boil over high heat.

Directions for making Seasoned Soy Sauce

  • Step 1

    • In a deep bowl, combine the green onion, green chili peppers.
    • Add just enough soy sauce to barely cover the vegetables.

  • Step 2

    • coarse red pepper powder, ground sesame seeds, brown sugar, and minced garlic.

  • Step 3

    • Add sesame oil and mix well to make the seasoned soy sauce.

Directions for making Noodles

  • Step 3

    • Please lightly stir-fry the zucchini, onion, carrot, and mushrooms in a pan with some oil.

  • Step 1

    • In a pot, bring the water to a boil over high heat.
    • Add the somyeon, stirring to prevent sticking, and cook for about 3 minutes and 30 seconds.
    • When foam rises to the top of the pot, add 1/4 cup of cold water. Repeat this twice.

  • Step 2

    • Once the noodles are cooked, drain and rinse them under cold water, rubbing gently to remove excess starch.

  • Step 4

    • Place the drained noodles in a bowl and garnish with vegitable.
    • Pour the prepared broth over them.
    • Add the seasoned soy sauce and a pinch of ground pepper.