Janchi-Guksu 잔치국수

| By: Stephanie Hong |

Janchi-guksu is a simple warm noodle dish made with thin wheat noodles (somyun or somen noodles), served in a clear light anchovy or beef broth. It is a comfort food that’s very popular in Korea. Janchi-guksu can be translated to banquet noodles or feast noodles. The name originates from the Korean custom of having this noodle soup at large feasts such as weddings.

Ingredients

Yield: 2 servings

Prep time: 10 minutes

Cooking time: 30 minutes

Noodles:

• 180g/ 6.3 ounces somyeon (somen noodles)

Broth:

• 3-5 dried anchovies

• 3-5 dried kelp

Toppings:

• ½ onion (julienned)

• 2 eggs (beaten)

• 1/2 zucchini (julienned)

• 1/3 carrot (julienned)

• ½ cup of kimchi (sliced)

Seasoning Sauce:

• 2 Tbsp soy sauce

• 1 Tbsp finely chopped green onions scallion

• ½ tsp chopped red pepper

• ½ tps sesame oil

• ½ tsp sesame seeds

• 1 tsp minced garlic

• 1 tsp Korean chili pepper flakes

Cooking Instructions

1. Prepare the seasoning sauce by mixing all the ingredients together.

2. Prepare broth by adding 3-5 anchovies and dried kelp in 5 cups water. Keep it hot over low heat while preparing the toppings and noodles.

3. Preheat a pan over medium low heat. Add some cooking oil and spread it around the pan. Spread the beaten eggs on the pan. When both sides are cooked, transfer it to a cutting board. Thinly slice it and set it aside.

4. Wipe the pan with kitchen paper and add a small amount of cooking oil. Add the zucchini and stir until it’s lightly cooked (1-2 mins). Set it aside.

5. Repeat step 3 with carrots instead of zucchini.

6. Repeat step 3 with onions instead of zucchini.

7. Put the somen noodles in boiling water until it cooks (about 2-3 minutes). Drain the water and run it under cold water briefly.

8. Serve the noodles in a bowl and garnish with the egg, zucchini, carrots, onions, and kimchi. Add the boiled broth (from step 1). Serve warm immediately. Add the seasoning sauce as needed.