📝 About This Recipe
Janchi-guksu, literally translated as 'Banquet Noodles,' is a cherished Korean comfort dish traditionally served at weddings and milestone birthdays to symbolize longevity and prosperity. This elegant dish features delicate somyeon wheat noodles submerged in a crystal-clear, deeply savory dried anchovy and kelp broth. Adorned with a colorful array of julienned garnishes and a punchy soy-based seasoning sauce, it offers a harmonious balance of clean flavors and soul-warming warmth.
🥗 Ingredients
The Broth (Yuksu)
- 15 pieces Large dried anchovies (guts removed to prevent bitterness)
- 2 pieces Dried kelp (Dashima) (approx 2x3 inches each)
- 4 ounces Korean radish (Mu) (sliced into thick rounds)
- 10 cups Water
- 3 pieces Dried shiitake mushrooms (optional for extra umami)
- 1/2 Onion (peeled)
Noodles and Toppings
- 14 ounces Somyeon (Thin wheat noodles) (about 4 bundles)
- 1/2 Zucchini (Aehobak) (julienned into thin matchsticks)
- 1/2 small Carrot (julienned)
- 2 large Eggs (separated into yolks and whites or whisked together)
- 1/2 cup Kimchi (well-fermented, finely chopped)
- 1 tablespoon Cooking oil (for sautéing)
Seasoning Sauce (Yangnyeomjang)
- 4 tablespoons Soy sauce
- 1 teaspoon Gochugaru (Korean chili flakes)
- 1 tablespoon Toasted sesame oil
- 1 stalk Green onion (finely minced)
- 1 clove Garlic (minced)
- 1 teaspoon Toasted sesame seeds
👨🍳 Instructions
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1
Prepare the broth: In a large pot, combine 10 cups of water, dried anchovies (heads on, guts removed), dried kelp, radish, onion, and shiitake mushrooms.
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2
Bring to a boil over medium-high heat. Once boiling, remove the kelp (to prevent the broth from becoming slimy) and reduce heat to medium-low. Simmer for 30 minutes.
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3
While the broth simmers, prepare the toppings. Lightly salt the julienned zucchini and carrots and let them sit for 5 minutes. Squeeze out excess moisture.
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4
Heat a small amount of oil in a non-stick pan over medium heat. Sauté the zucchini for 1-2 minutes until vibrant and tender. Remove and repeat with the carrots.
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5
Prepare the 'Jidan' (egg garnish): Whisk the eggs with a pinch of salt. Pour into the pan to create a thin sheet. Once set, flip, then remove from heat. Roll the sheet and slice into thin ribbons.
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6
Prepare the seasoning sauce by mixing soy sauce, gochugaru, sesame oil, minced green onion, garlic, and sesame seeds in a small bowl. Set aside.
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7
Strain the broth through a fine-mesh sieve, discarding the solids. Return the clear liquid to the pot. Season lightly with a splash of soup soy sauce or salt to taste, keeping it subtle.
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8
Boil a separate large pot of water for the somyeon. Add the noodles and stir to prevent sticking.
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9
When the water boils up vigorously, pour in half a cup of cold water. Repeat this twice to ensure the noodles cook evenly and develop a chewy texture.
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10
Once cooked (about 3-4 minutes total), immediately drain the noodles and rinse them thoroughly in cold running water, rubbing them gently between your hands to remove excess starch.
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11
Divide the cold noodles into individual serving bowls, forming them into neat mounds.
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12
Just before serving, bring the broth back to a rolling boil. Ladle the hot broth over the noodles. You may want to 'rinse' the noodles with hot broth once and pour it back into the pot to ensure the dish stays hot.
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13
Top each bowl with the sautéed zucchini, carrots, egg ribbons, and a spoonful of chopped kimchi.
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14
Serve immediately with the seasoning sauce on the side so diners can adjust the saltiness and spice level to their preference.
💡 Chef's Tips
For the clearest broth, always remove the black guts (viscera) from the anchovies, as they impart a bitter taste. When rinsing the noodles, be vigorous! Removing the starch is the secret to a clean-tasting soup and bouncy noodle texture. If you can't find Korean radish, Daikon is a perfect substitute, but avoid using red globe radishes. You can make the broth in large batches and freeze it; it's a versatile base for many Korean soups and stews. Don't overcook the vegetables; they should retain a slight crunch and vivid color for the best presentation.
🍽️ Serving Suggestions
Serve with a side of extra-ripe Baechu-kimchi (Napa cabbage kimchi) or Kkakdugi (radish kimchi). A side of crispy vegetable tempura or Korean pancakes (Pajeon) adds a lovely textural contrast. Pair with a chilled glass of Barley Tea (Boricha) to cleanse the palate. For a complete 'banquet' experience, serve alongside some Korean dumplings (Mandu).