Noodle soup is a perfect comfort food in cold weather. Try this easy Korean noodle soup recipe. The soup is savory and refreshing, and tastes a bit like kalguksu (Korean knife cut noodles). This Korean noodle soup also makes an easy one bowl meal for any time of the day!
Today I want to introduce a Korean noodle soup – Janchi Guksu recipe.
What is Janchi Guksu?
Janchi guksu(잔치국수) translates to banquet noodles or festivity noodles. Its name originates from the Korean custom of having this warm noodle soup on celebratory occasions such as wedding receptions and 60th birthday parties in Korea.
Having these long thin guksu (noodles) symbolizes wishing for long life. But also wheat flour used to be a luxury ingredient in the old days of Korea, so it was considered a party worthy food for the guests.
How is Janchi Guksu Made
Essentially, briefly boiled long thin somyeon noodles (소면, somen) are served in a bowl of Korean soup stock. This soup stock can be made with beef briskets or dried anchovies (& dried kelp). Nowadays it is more common to make it with the latter ingredients, so in this recipe, I used dried anchovies and dried kelp as a soup base.
(Note – You might notice that the soup quantity is quite a generous amount, which might be even enough for 3 servings. But I love replenishing my bowl with the soup as I eat the noodles, so you might want to do the same. ;))
The noodle bowl also presents a few varieties of vegetable toppings. Contrary to the fancy sounding name, the toppings are quite modest. Most commonly used are julienned carrots and zucchinis.
I also listed a few popular topping ingredients below, so you can pick and choose based on your preference and dietary needs. (Find these below under the heading “Alternative or Additional Toppings”)
Finally, there is a seasoning sauce that goes with it. You don’t have to serve with it, but it’s always nice to have more serving options for those who like a stronger flavoring.
I think that is it! Now it’s your turn.
Hope you like my recipe! And, if you try this, let me know how you go with it in the comments below.
Ingredients for Korean Noodle Soup, Serves 2
Main
- 180 g / 6.3 ounces somen noodles
- 4.5 cups korean soup stock (use this recipe: for more complex flavor, I also added 50g / 1.8 ounces green onion (white and pale green part) and 100g / 3.5 ounces onion when making the stock.)
- 2 eggs, beaten
- 70g / 2.5 ounces zucchini, julienned
- 60g /2.1 ounces carrots, julienned
- fine sea salt
- 1/2 Tbsp regular soy sauce (I used this one)
- 1/2 tsp fine sea salt
Seasoning Sauce (Mix these in a bowl)
- 1.5 Tbsp regular soy sauce
- 1/2 Tbsp rice wine
- 1 tsp sesame oil
- 1 tsp minced garlic
- (optional) 1/2 tsp korean chili flakes (gochugaru)
- 2 Tbsp asian chives or chives or green onion, finely chopped
Alternative or Additional Toppings
- seasoned seaweed, shredded
- kimchi, thinly sliced & cooked briefly with sesame oil and sesame seeds
- yubu / aburaage, thinly sliced
- Korean fish cakes / oden, blanched & thinly sliced
- shiitake mushrooms, stems removed, thinly sliced & cooked with a pinch of salt until wilted (like step 2 below)
- tofu, cubed & pan fried
*1 Tbsp = 15 ml, 1 Cups = 250 ml
**If you want to learn more about Korean ingredients, check my essential Korean ingredients list.
How to Make Korean Noodle Soup
1. Preheat a skillet/pan over medium low heat. Add some cooking oil and spread it around the pan. Add the beaten eggs and cook it like an egg omelette. When both sides are cooked, transfer it to a cutting board. Gently fold / roll up the egg omelette and thinly slice it. Set it aside.
2. Wipe the pan (from step 1) with kitchen paper and add a small amount of cooking oil. Add the zucchini and a pinch of salt and stir until it’s lightly cooked (1 to 2 mins). Set it aside.
3. Add a small amount of cooking oil. Add the carrots and a pinch of salt and stir until it’s lightly cooked (1 to 2 mins). Set it aside.
4. Add the 1/2 Tbsp soy sauce and 1/2 tsp salt into the soup stock to season. Boil it over medium – medium high heat until you are ready to serve the noodles.
5. Boil the somen noodles in rapidly boiling water until it cooks (about 2 to 3 mins). Drain the water and run under cold water briefly.
6. Serve the noodles into a soup bowl (you may want to use tongs if the noodles are still hot) and garnish with the egg, zucchini, and carrots. Add the boiled stock (from step 4). Serve warm immediately. Add the seasoning sauce as needed.
Make-Ahead Tips
You can prepare everything ahead of time except for the noodles themselves. The most useful thing to make ahead would be the soup stock!
You can keep it in the fridge for several days or even freeze it for a month or two. It’s very handy to have if you make many Korean soup dishes.
If you make ahead, just keep all ingredients in a separate container. Prepared vegetables should be OK for a few days and the seasoning sauce for a week or two, in the fridge.
Korean Noodle Soup (Janchi Guksu)
Ingredients
MAIN
- 180 g somen noodles (6.3 ounces)
- 4.5 cups korean soup stock (for more complex flavor, I also added 50g / 1.8 ounces green onion (white and pale green part) and 100g / 3.5 ounces onion when making the stock.)
- 2 eggs , beaten
- 70 g zucchini (2.5 ounces), julienned
- 60 g carrots (2.1 ounces), julienned
- fine sea salt
- 1/2 Tbsp regular soy sauce
- 1/2 tsp fine sea salt
SEASONING SAUCE (MIX THESE IN A BOWL)
- 1.5 Tbsp regular soy sauce
- 1/2 Tbsp rice wine
- 1 tsp sesame oil
- 1 tsp minced garlic
- 1/2 tsp korean chili flakes (gochugaru), optional
- 2 Tbsp asian chives or chives or green onion, finely chopped
Instructions
- Preheat a skillet/pan over medium low heat. Add some cooking oil and spread it around the pan. Add the beaten eggs and cook it like an egg omelette. When both sides are cooked, transfer it to a cutting board. Gently fold / roll up the egg omelette and thinly slice it. Set it aside.
- Wipe the pan (from step 1) with kitchen paper and add a small amount of cooking oil. Add the zucchini and a pinch of salt and stir until it’s lightly cooked (1 to 2 mins). Set it aside.
- Add a small amount of cooking oil. Add the carrots and a pinch of salt and stir until it’s lightly cooked (1 to 2 mins). Set it aside.
- Add the 1/2 Tbsp soy sauce and 1/2 tsp salt into the soup stock to season. Boil it over medium – medium high heat until you are ready to serve the noodles.
- Boil the somen noodles in rapidly boiling water until it cooks (about 2 to 3 mins). Drain the water and run under cold water briefly.
- Serve the noodles into a soup bowl (you may want to use tongs if the noodles are still hot) and garnish with the egg, zucchini, and carrots. Add the boiled stock (from step 4). Serve warm immediately. Add the seasoning sauce as needed.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
