Korean Banquet Noodles (Thin Noodles in Anchovy Kelp Broth)
Quick answer
Janchi-guksu is a classic Korean celebration noodle soup with thin wheat noodles served in a clear broth drawn from dried anchovies and kelp.
What makes this special
- Anchovy umami and kelp sweetness combine in this clear broth for Korean banquet noodles.
- Anchovy richness and kelp sweetness layer into a clear, deep broth
- Zucchini, carrot, egg garnish and laver bring color to the presentation
Key ingredients
Core cooking flow
- 1 Combine 20g anchovies and 8g dried kelp in 1800ml water and simmer over medi...
- 2 Remove the kelp after 5 minutes to prevent bitterness.
- 3 Julienne zucchini and carrot into 0.3cm strips.
Janchi-guksu is a classic Korean celebration noodle soup with thin wheat noodles served in a clear broth drawn from dried anchovies and kelp. The broth balances the anchovies' deep umami against the kelp's restrained sweetness, with soup soy sauce used for seasoning so the liquid stays transparent and clean rather than cloudy or heavily salted. Julienned zucchini and carrot are stir-fried separately and arranged as garnishes on top, joined by strips of pan-fried egg crepe and crumbled roasted seaweed, giving the bowl its characteristic layered appearance of white, green, yellow, and black. The dish traces back to the custom of serving noodles to guests at weddings, birthdays, and first-birthday celebrations, with the long shape of the noodle carrying a folk belief about longevity that made it a natural fixture at auspicious events. The ingredients are few, but the care taken with the broth determines the character of the bowl - it is a dish that appears simple but rewards proper attention.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Combine 20g anchovies and 8g dried kelp in 1800ml water and simmer over medium heat for 15 minutes to make the broth.
- 2Season
Remove the kelp after 5 minutes to prevent bitterness.
After 15 minutes, strain out the anchovies. Season broth with 2 tbsp soup soy sauce and salt.
- 3Finish
Julienne zucchini and carrot into 0.3cm strips.
Stir-fry quickly in a lightly oiled pan with a pinch of salt to preserve their bright color.
- 4Finish
Separate 2 eggs. Cook the yolk and white separately into thin omelets, let cool, and julienne into 0.3cm strips for garnish.
- 5Heat
Boil 400g somyeon for 3 minutes.
Scrub in cold water to remove starch, squeeze out water, and divide into individual bowls.
- 6Step
Ladle hot broth generously over the noodles, then top evenly with the stir-fried vegetables, yellow and white egg strips, and dried seaweed flakes.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
More Noodles →Based on shared ingredients and meal pairing
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Baechu doenjang guk is a foundational Korean soup built on anchovy-kelp stock seasoned with fermented soybean paste and napa cabbage. Straining the doenjang through a fine sieve as it dissolves into the hot stock keeps the broth visually clear while extracting the full depth of its fermented, earthy flavor. The cabbage stalks go into the pot first and simmer for five minutes alone, drawing out their inherent sweetness before the leaf sections and cubed tofu are added. A small spoonful of gochujang introduced at this point gives the broth a gentle heat and a reddish cast that adds both visual contrast and flavor complexity beyond doenjang alone. Sliced cheongyang chili and scallion are stirred in during the final two minutes, contributing sharpness and aroma without turning limp. Doenjang saltiness varies significantly between brands and aged batches, so starting with a conservative amount and adjusting by taste prevents over-salting. As the cabbage softens fully, its natural sweetness seeps gradually into the broth, where it finds a natural balance with the deep fermented character of the paste. It is among the most accessible soups in Korean home cooking, requiring only the most common pantry and refrigerator ingredients.
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