Korean Banquet Noodles (Thin Noodles in Anchovy Kelp Broth)
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Janchi-guksu is a classic Korean celebration noodle soup with thin wheat noodles served in a clear broth drawn from dried anchovies and kelp.
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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.
Ingredients
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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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Anchovy umami and kelp sweetness combine in this clear broth for Korean banquet noodles.
- Finish cue
- Ladle hot broth generously over the noodles, then top evenly with the stir-fried vegetables, yellow and white egg strips, and dried seaweed flakes.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 9 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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