🤓Let me start with a bit of context about the meal.
Janchi Guksu is a traditional Korean noodle dish made with thin wheat noodles (somyeon) served in a warm anchovy broth, topped with seaweed, egg garnish, zucchini, and green onions.
Janchi Guksu (잔치국수) is traditionally served at special events like weddings and celebrations because noodles symbolize longevity, happiness, and good fortune in Korean culture. Here’s why:
1. Symbol of Long Life 🍜✨
In Korean tradition, long noodles represent a long and prosperous life. Serving Janchi Guksu at weddings expresses a wish for the couple’s long-lasting happiness and a harmonious marriage.
2. Affordable Yet Festive Meal 🎉
Historically, wheat noodles were more accessible than other festive dishes, making Janchi Guksu a cost-effective yet meaningful meal to serve a large number of guests at celebrations.
3. “Janchi” Means Banquet 🍽️
The word Janchi (잔치) literally means “feast” or “banquet”, reinforcing its role as a celebratory dish.
4. Tradition of Hospitality 🤗
Korean culture emphasizes sharing meals as an act of love and hospitality. Serving Janchi Guksu at events is a way to warmly welcome guests and bring people together.
Even today, Janchi Guksu remains a comforting dish often enjoyed at weddings, birthdays, and family gatherings!
Now, let’s get cooking!
🛒 Ingredients (2 servings)
For the broth:
- 5 cups water
- 10 dried anchovies (heads and guts removed)
- 1 piece of dried kelp (about 5 cm)
- 1/2 onion (sliced)
- 2 cloves garlic (crushed)
- 1 green onion (chopped)
- 1 tsp soy sauce
- 1/2 tsp salt (adjust to taste)
For the noodles:
- 200g somyeon (thin wheat noodles)
For the toppings:
- 1 egg (separated, cooked into thin strips)
- 1/2 zucchini (julienned and stir-fried with a little salt)
- 1/2 carrot (julienned and stir-fried with a little salt)
- 1 sheet of roasted seaweed (cut into strips)
- 1 tsp sesame seeds
- 1/2 green onion (finely chopped)
👨🍳 Instructions
1️⃣ Make the broth
- In a pot, add water, dried anchovies, kelp, onion, garlic, and green onion.
- Bring to a boil, then reduce heat and simmer for 10–15 minutes.
- Remove the anchovies and kelp, then season with soy sauce and salt.
2️⃣ Cook the noodles
- Boil water in a separate pot.
- Add somyeon noodles and cook for 3–4 minutes, stirring occasionally.
- Drain and rinse under cold water to remove excess starch.
3️⃣ Prepare the toppings
- Cook the egg white and yolk separately into thin sheets, then slice into thin strips.
- Stir-fry zucchini and carrots with a little salt until softened.
**I only had carrots, forgot to add egg and didn’t have zucchini. It will taste more flavorful if you add all the ingredients on the list 🙂
4️⃣ Assemble the dish
- Divide the noodles into bowls.
- Pour the hot broth over the noodles.
- Arrange the egg, zucchini, carrots, seaweed, and sesame seeds on top.
- Garnish with chopped green onions.
5️⃣ Enjoy! 😋✨
- Serve immediately and mix well before eating.
- Optional: Add a bit of spicy Yang Nyeom Jang (soy sauce seasoning) for extra flavor!
🌶️ Spicy Yang Nyeom Jang (Seasoned Soy Sauce) for Janchi Guksu
This flavorful sauce adds a delicious kick to your Janchi Guksu! You can mix it into the broth or use it as a dipping sauce.
🛒 Ingredients:
- 2 tbsp soy sauce
- 1 tbsp water
- 1 tsp sesame oil
- 1 tsp sugar (or honey)
- 1 tsp Korean red pepper flakes
- 1/2 tsp minced garlic
- 1/2 tsp sesame seeds
- 1 tbsp chopped green onions
- 3 chopped green peppers (Optional, for extra spiciness)
- 1/2 tsp rice vinegar (optional, for a slight tang)
👨🍳 Instructions:
1️⃣ In a small bowl, mix all the ingredients together.
2️⃣ Let the sauce sit for a few minutes to allow the flavors to blend.
3️⃣ Drizzle over your Janchi Guksu or use it as a dipping sauce on the side.
4️⃣ Adjust spice level by adding more or less gochugaru.
