Janchi guksu (잔치국수) literally means banquet noodles. The word janchi translates to feast or celebration, while guksu is the Korean word for noodles. Traditionally, this humble yet meaningful dish was served at weddings, birthdays, and other milestones because long noodles symbolized longevity and prosperity. In fact, the phrase “국수 먹는다” (to eat noodles) became a colloquial way of saying someone was getting married!
These days, janchi guksu is enjoyed casually as a comforting bowl of noodle soup, but its name still reflects its origins as a dish of celebration and community.
A Shortcut Version
Classic janchi guksu broth is made from scratch with dried anchovies, kelp, and sometimes radish. But when you’re short on time, an anchovy stock cube works beautifully. I also save time (and oil) by blanching the zucchini and carrot in the same pot I use to cook the noodles instead of stir-frying them separately. The result is a light, clean-tasting broth with all the colorful toppings you’d expect, ready in about 30 minutes.
Easy Janchi Guksu (Korean Noodle Soup)
Ingredients
For the broth
For the noodles and toppings
For the sauce
Instructions
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Make the broth
In a medium pot, bring the water to a boil. Add the anchovy stock cube and let it dissolve fully. Keep warm on low heat.
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Prepare the toppings
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Egg jidan: Lightly beat the egg, then cook into a crepe in a lightly greased pan. Slice into thin strips.
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Vegetables: Before boiling your noodles, add the julienned zucchini and carrot to blanch until just tender. Remove from the water, then cook the noodles according to package instructions and drain.
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Make the sauce
In a small bowl, mix together garlic, green onion, soy sauce, sesame oil, gochugaru, sugar, and sesame seeds. Set aside.
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Assemble the bowls
Divide the noodles and blanched vegetables into serving bowls. Ladle the hot anchovy broth over the top. Garnish each bowl with egg jidan strips, a small handful of kimchi, and a sprinkle of seaweed flakes. Enjoy immediately while hot. Stir in the sauce just before eating (start with a teaspoon at a time and adjust to taste).
