Korean Festive Noodles (잔치국수)
Make janchi guksu with thin noodles, a light savory broth, vegetables, and soy seasoning for a comforting Korean noodle bowl.
My notes for this recipe
Korean Festive Noodles, or "Janchi Guksu," is a traditional dish served on joyful occasions in Korea. It's light, refreshing, and simple to prepare, with a rich broth and a side of soy sauce-based seasoning. Pair it with kimchi for an authentic Korean experience!
How I cook it
- 20:00
Make the Broth: In a pot, add 1.2L water, radish, kelp, onion, carrot, and zucchini. Boil over medium heat for 15–20 minutes.
Tip: Adding anchovy stock will enhance the depth of flavor.
Strain the broth to keep it clear.
Prepare the Egg: While the broth is boiling, crack an egg into the pot. Let it cook undisturbed for about 3 minutes for a clean and clear broth.
- 4:00
Cook the Noodles: Boil somyeon in a separate pot for 4–5 minutes. Rinse in cold water to remove excess starch and drain thoroughly.
Make the Seasoning Sauce: Mix soy sauce, chopped green onion, chili powder, minced garlic, and sesame seeds to prepare the sauce. Adjust the chili powder to taste.
Assemble and Serve: Place the cooked noodles in a bowl. Ladle 2–3 scoops of broth over the noodles. Add the seasoning sauce on the side or mix it in.
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