Name: Banquet Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 7 oz Somyeon (thin wheat noodles); 4 cups Anchovy stock (or chicken broth); 1 tablespoon Soy sauce; ½ medium Zucchini (thinly sliced); 1 Egg (for garnish); 2 stalks Green onion (sliced); 1 sheet Dried seaweed (shredded, for garnish); 1 teaspoon Sesame oil

Janchi guksu is the noodle that appears when someone gets married or turns sixty or has a baby. The thin wheat somyeon noodles symbolize long life — their length is the point — and the word janchi itself means feast or celebration. Asking someone in Korean when they are getting married is sometimes phrased as jjanhi guksu is eonje meogeo? — "When do I get to eat your janchi guksu?"

My grandmother served this at every family gathering without variation. The broth was always clear anchovy stock seasoned simply with soy sauce, the garnish was always zucchini and egg strips and a sprinkle of dried seaweed. Simple like a good suit — it fit the occasion by not drawing attention to itself.

Rinsing the somyeon noodles is the step that most home cooks skip and then wonder why their noodles turn the broth cloudy and gummy. Cold water stops the cooking and removes the surface starch that would otherwise turn the broth thick. Do it generously — run cold water over the noodles for at least a minute, tossing them with your hand. The noodles should feel slippery and completely cold when they go into the bowl. Then ladle the hot broth over them at serving — the contrast of cold noodles and hot broth is part of the experience.

Ingredients

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7 oz Somyeon (thin wheat noodles)

4 cups Anchovy stock (or chicken broth)

1 tablespoon Soy sauce

½ medium Zucchini (thinly sliced)

1 Egg (for garnish)(optional)

2 stalks Green onion (sliced)

1 sheet Dried seaweed (shredded, for garnish)(optional)

1 teaspoon Sesame oil

Instructions

Bring 4 cups of anchovy stock (or chicken broth) to a boil in a pot. Season with 1 tablespoon soy sauce. Taste and adjust — the broth should be lightly savory.

Tip: For quick anchovy stock: simmer 10 dried anchovies and a 3-inch piece of dried kelp in 5 cups of water for 15 minutes, then strain.

While the broth heats, bring a separate large pot of water to a rolling boil. Add the somyeon noodles and cook for 2-3 minutes until tender. Drain and rinse thoroughly under cold running water to remove excess starch.

Tip: Rinsing somyeon is essential — it prevents the noodles from becoming gummy and keeps them silky smooth.

Sauté the zucchini slices in a small pan with a little oil for 1-2 minutes until lightly browned. Set aside. If using an egg, make a thin omelet, let it cool, and cut into thin strips.

Divide the rinsed noodles into serving bowls. Ladle the hot broth over the noodles. Top with sautéed zucchini, egg strips, shredded seaweed, and sliced green onion. Drizzle with sesame oil.

Tip: In Korea, this dish is served at celebrations — "janchi" means feast or banquet. The warm broth and delicate noodles symbolize long life.

Banquet Noodles

Janchi Guksu

Prep: 10 minCook: 15 minTotal: 25 minServings: 2

Ingredients

7 oz Somyeon (thin wheat noodles)
4 cups Anchovy stock (or chicken broth)
1 tablespoon Soy sauce
½ medium Zucchini (thinly sliced)
1 Egg (for garnish)(optional)
2 stalks Green onion (sliced)
1 sheet Dried seaweed (shredded, for garnish)(optional)
1 teaspoon Sesame oil

Instructions

Bring 4 cups of anchovy stock (or chicken broth) to a boil in a pot. Season with 1 tablespoon soy sauce. Taste and adjust — the broth should be lightly savory.
While the broth heats, bring a separate large pot of water to a rolling boil. Add the somyeon noodles and cook for 2-3 minutes until tender. Drain and rinse thoroughly under cold running water to remove excess starch.
Sauté the zucchini slices in a small pan with a little oil for 1-2 minutes until lightly browned. Set aside. If using an egg, make a thin omelet, let it cool, and cut into thin strips.
Divide the rinsed noodles into serving bowls. Ladle the hot broth over the noodles. Top with sautéed zucchini, egg strips, shredded seaweed, and sliced green onion. Drizzle with sesame oil.