Janchi Guksu (Korean Banquet Noodles)

Janchi Guksu (Korean Banquet Noodles)

If you’ve spent any time around my kitchen, you already know that noodles are practically a food group in our household. In fact, after fruits and vegetables, noodles are easily one of Taylor’s absolute favorite things to eat.

Whether it’s pho, ramen, udon, or soba, we find ourselves enjoying noodle dishes multiple times a week. However, as much as we love eating out, there’s something deeply comforting about making noodles at home—especially when they are as simple, nourishing, and flavorful as janchi guksu.

When Taylor asks for noodles on a busy weeknight, my go-to is almost always this traditional Korean dish known as janchi guksu, sometimes also written as gooksoo. This classic guksu korean dish is made with thin wheat flour noodles served in a light yet deeply savory anchovy broth and topped with colorful, gently sautéed vegetables and egg. It’s minimal in effort but rich in flavor, which is exactly why it has remained such a beloved staple in Korean cuisine.

What Is Janchi Guksu?

In Korean, janchi guksu literally translates to “banquet noodles.” Traditionally, this dish was prepared for celebrations and important life events, including weddings, birthdays, and even funerals. Because these gatherings often brought large numbers of people together, guksu became a practical and meaningful meal to serve—easy to prepare in big batches, comforting, and universally loved.

Over time, this humble noodle dish evolved beyond special occasions and found its way into everyday home cooking. Today, many Korean families enjoy janchi guksu as a simple meal when they want something light yet satisfying. It is especially popular among children, elders, and anyone looking for a gentle but flavorful bowl of noodles.

What makes this janchi guksu recipe so special is its balance. The broth is clean, savory, and aromatic, while the toppings add texture, color, and a subtle sweetness. Unlike heavier noodle soups, this dish feels refreshing rather than overwhelming, making it perfect for any time of year.

Janchi Guksu : Why I Love This Dish

One of the biggest reasons I turn to janchi guksu so often is because it calls for ingredients that I almost always have on hand. Staples like daikon radish, onion, garlic, dried anchovies, kombu, and wheat flour noodles are common in my pantry, which means I rarely need to make a special trip to the store.

Additionally, the preparation is straightforward and forgiving. While the broth simmers, I can prepare the toppings at a relaxed pace, making this dish ideal for both busy weeknights and leisurely weekends. Most importantly, the final result is a bowl of guksu that feels homemade, nourishing, and deeply comforting.

Taylor especially loves this dish because the noodles are soft and easy to slurp, and the broth is flavorful without being too strong. Meanwhile, I appreciate how versatile it is—depending on what I have available, I can add extra toppings like mushrooms, beef, fishcake, or even kimchi.

If you enjoy traditional Korean home cooking with a modern, family-friendly touch, you’ll find more recipes like this on Sweet & Savorhie.

INGREDIENTS (Yields 3 servings)

Noodles

• 12 oz wheat flour (somen) noodles

Anchovy Broth

• 6 oz daikon radish, sliced

• ½ medium onion

• 3 garlic cloves

• 1 tablespoon soup soy sauce

• The top half of 2 scallions

• 10 large dried anchovies

• 4-inch square kombu (optional: dried shiitake mushrooms)

• 6–8 cups water

Toppings

• ½ small zucchini, julienned

• 1 small carrot, julienned

• 1 egg (separate white and yolk, fry into thin sheets and julienne)

Optional additional toppings:

• Chopped scallion

• Onions

• Mushrooms

• Beef

• Fishcake

• Kimchi

Spicy Dadaegi Seasoning (Optional but Highly Recommended)

• 4 tablespoons soy sauce

• 2 teaspoons Korean chili flakes (gochugaru)

• 1 tablespoon sesame oil

• 1 teaspoon sesame seeds

• 1 teaspoon minced garlic

• 1 scallion, finely chopped

• 3 chives, finely chopped

• 2 serrano peppers, finely chopped (optional — for extra heat)

Mix all sauce ingredients together and set aside.

How to Make Janchi Guksu (Step-by-Step)

Step 1 – Make the Anchovy Broth

First, add the daikon radish, onion, dried anchovies, garlic, kombu, scallions, and water to a medium pot. Bring everything to a boil, then reduce the heat to medium and let it simmer, covered, for about 15 minutes. This allows the ingredients to release their natural flavors into the broth, creating a deep umami base for your gooksoo.

Next, add the soup soy sauce and let the broth continue boiling for another 10 minutes. Once finished, strain out and discard all the solid ingredients. Keep the broth warm over very low heat while you prepare the noodles and toppings.

Step 2 – Cook the Noodles

Bring a separate pot of water to a rolling boil and add the somen noodles. Cook according to package instructions, usually about 3–4 minutes. Once done, immediately drain and transfer the noodles to an ice bath to stop the cooking process. This step is crucial because it keeps the noodles firm and prevents them from becoming mushy. After a few minutes, rinse again and drain completely.

Step 3 – Prepare the Vegetables

Lightly sprinkle salt over the julienned zucchini and let it sit for a few minutes to draw out excess moisture. Then, squeeze out the liquid and sauté the zucchini in a lightly oiled skillet over medium-high heat for about one minute. Transfer to a plate.

In the same pan, sauté the julienned carrots until they are tender but still slightly crisp. Remove and set aside.

Step 4 – Cook the Egg

Add a little oil to the pan and fry the egg whites and yolk separately into thin sheets. Once cooked, transfer to a cutting board and slice into thin strips. These delicate egg ribbons add both color and texture to your guksu korean bowl.

Step 5 – Optional: Cook the Beef

If you choose to add beef, season thin strips with 1 teaspoon soy sauce, ½ teaspoon sesame oil, ½ teaspoon sugar, ½ teaspoon minced garlic, and a pinch of black pepper. Let the beef marinate for about 5 minutes, then cook over medium heat until fully done.

Step 6 – Assemble the Janchi Guksu

Place a portion of noodles into a serving bowl and carefully ladle the hot anchovy broth over them. Arrange the zucchini, carrots, egg, and any additional toppings beautifully on top.

Finally, serve with the spicy dadaegi seasoning on the side so each person can adjust the spice level to their liking.

Why This Janchi Guksu Recipe Works

This janchi guksu recipe works because it brings together simple ingredients in a thoughtful and balanced way. The light anchovy broth is flavorful without being overpowering, while the toppings provide contrast in texture and taste. Whether you enjoy it plain or with a spicy kick from the dadaegi, this dish is endlessly satisfying.

More importantly, janchi guksu represents the heart of Korean home cooking—modest, comforting, and made with love. It’s the kind of dish that brings people together, whether at a family dinner table or a traditional banquet.

If you’re new to Korean noodles or looking for a gentle introduction to guksu, this dish is the perfect place to start. Once you try it, you’ll likely find yourself making it again and again.