There is Korean noodle soup called janchi guksoo(잔치국수). It is often served in a festive gathering. It is nothing fancy, just humble everyday ingredients that are found in every Korean kitchen. I am not sure exactly why it named as a festive noodles, but I can guess that it can be made very cheaply and can feed a huge crowd without going over the budget. Lets cook!

The key to make any Korean noodle soup depends on the soup stock. Janchi guksoo requires good anchovy based stock. The stock can be made within 15 minutes. You can put together the whole thing in 30 minutes if you have a good knife skill. The noodle soup boosts off the loads of topping, too. Egg, zucchini, carrot, and kimchi are the most common topping for the janchi guksoo. 

This is really delicious noodle soup that everyone loves. The ingredient list might look very long, but it comes fairly simple and fast. Hope you get to try out.

Bring the pot of water with dried anchovies, garlic, onion, and dried sea kelp to a boiling. Remove the sea kelp and simmer the stock for 5-7 minutes. Discard the anchovies, garlic, and onion. reserve the stock and keep warm.

I like to use egg yolk, but you can use the whole egg if you prefer. Season with some salt lightly and beat together.

Fry this egg and slice into thin matchsticks.

Cook the zucchini and carrots in the same manner. 

Slice some sour kimchi into small pieces.

Now, the topping for the noodle soup is ready to go.

Janchi guksoo also needs some sauce to season with. Mix soy sauce, red chili flakes, garlic, green chili (optional),sesame oil, and sesame seeds.

Now it's time to cook the noodles. Use any thin wheat vermicelli. You can use rice vermicelli if you prefer. Cook according to the package directions.

Rinse the noodles in the cold water and place individual servings in a large bowl.

Pour the hot stock and add the toppings and sauce on top.

I like to sprinkle crushed roasted seaweed on top. 

Drizzle the sauce to season and stir.

So yummy that you will want another serving. This is very comforting noodle soup for everyone. It is not to difficult and can feed a crowd if you triple or quadruple the recipe. Fun to make and delicious to eat, everyone will enjoy it. Hope you get to try out.

~ Holly

Janchi Noodle Soup

serves 4


For the stock:
  • 10 large dried anchovies
  • 1 large onion, quartered
  • 3 cloves garlic
  • 1 large piece dried sea kelp, kombu
  • 10-12 cups water
For the sauce:
  • 4 tablespoons soy sauce for soup
  • 2 tablespoon Korean chili flakes
  • 1 clove garlic, minced
  • 1 green chili or green onion, finely chopped
  • 1 teaspoon sesame oil
  • dashes toasted sesame seeds
For the noodle soup
  • 4 individual bunch thin wheat vermicelli
  • 3 egg yolk or 2 whole eggs
  • 1 zucchini, thinly sliced into matchsticks
  • 1 carrot, thinly sliced into matchsticks
  • 1-2 tablespoons water
  • 1 cup chopped sour kimchi
  • some cooking oil
  • salt to taste
  • 2 sheets roasted seaweed, crushed


  1. Combine soup stock ingredients in a pot and bring it to boil. Remove the sea kelp and simmer for 5-7 minutes. Discard the anchovies, garlic, and onion. Keep the stock warm.
  2. Meanwhile, cook the egg in a skillet into a thin layer. Cut into matchsticks. Set aside.
  3. Cook zucchini slices in a little bit of oil until tender, about 2-3 minutes. Season with salt to taste.
  4. Cook carrot slices in the same manner as zucchini. Sprinkle 1 tablespoon water to create the steam to soften. Repeat as needed. Season with salt and set aside.
  5. Cook the noodles according to the package direction and rinse. Divide the noodles to an individual serving and place in a soup bowl.
  6. Pour the hot stock over the noodle, top with the egg, zucchini, carrot, and crushed seaweed. Drizzle the sauce to season the soup and serve warm.

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