Easy Korean Noodle Soup (Janchi Guksu)

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🥢 Introduction

Janchi Guksu is one of those Korean dishes that always brings back memories of my grandmother. When I was younger, she would sometimes make me a warm bowl of noodle soup, especially when I wanted something simple and comforting. I still remember that familiar taste, and even now, Janchi Guksu makes me think of those moments.

Since I started living abroad, though, I’ve realized that making some of the Korean dishes I grew up with isn’t always easy. Ingredients that are easy to find in Korea can be surprisingly difficult to find here. Sometimes I would really crave Janchi Guksu, but I didn’t have all the ingredients I would normally use in Korea.

So I started making it with whatever I could easily find at my local supermarket. Instead of spending a lot of time making a traditional broth, I use Korean anchovy soup stock powder and anchovy fish sauce to give the broth a savory, comforting flavor. I also add a few simple vegetables that are easy to find almost anywhere.

And you know what? It actually turned out really good.

It may not be exactly the same as the Janchi Guksu my grandmother used to make, but it’s simple, quick, and definitely satisfies my craving. Now, whenever I feel like having a warm bowl of Korean noodles, this is the way I make it.

Living abroad has made me realize that sometimes you don’t need every traditional ingredient to enjoy the food you grew up with. You can work with what you have and still make something that feels a little like home.

🛒Ingredients

✓ 200g somen noodles – Thin Korean-style noodles work best for this soup.
✓ 800ml water – This is the base for the broth.
✓ 1 tablespoon Anchovy Dashida – Adds a deep, savory anchovy flavor to the broth.
✓ 1 tablespoon Korean anchovy fish sauce – Adds extra savory flavor and seasoning.
✓ ⅓ zucchini – Thinly sliced.
✓ A small amount of carrot – Thinly sliced for color and a little sweetness.

🍳 How to Make Korean Noodle Soup

Step 1. Make the broth

Add 800 ml of water, 1 tablespoon of Anchovy Dashida, and 1 tablespoon of Korean anchovy fish sauce to a pot. Bring it to a boil and give it a quick stir.

Step 2. Add the vegetables

Once the broth starts boiling, add the thinly sliced zucchini and carrot. Let them cook for about 3 minutes, until they soften slightly.

Step 3. Cook the noodles

While the broth is cooking, boil 200 g of somen noodles in a separate pot according to the package directions. Once cooked, drain and rinse them well under cold water. This helps remove the extra starch and keeps the noodles from sticking together.

step 4. Bring it all together

Place the noodles in a bowl and pour the hot broth and vegetables over them. That’s when the simple ingredients really come together.

🍽️ Serving Tips

I like to serve Janchi Guksu as soon as it’s ready, while the broth is still hot and the noodles are nice and chewy.

I usually add a little roasted seaweed on top. It adds a simple salty flavor and goes really well with the anchovy broth.

Kimchi is also a great side dish for Janchi Guksu. The spicy, fresh flavor of kimchi goes especially well with the warm and savory noodles.

If you’re not serving it right away, keep the noodles and broth separate. The noodles can get soft if they sit in the broth for too long.

For me, though, the best way to eat it is simple—hot noodles, warm broth, and a little kimchi on the side.

❓ FAQ

Q. Can I use a different type of noodles?

A. Yes. Somen noodles are my favorite for this recipe because they’re thin and light, but you can use another type of thin noodles if that’s what you have.

Q. Can I skip the Anchovy Dashida?

A. You can, but the broth will taste a little different. I use Anchovy Dashida because it’s an easy way to get that familiar Korean-style savory flavor.

Q. Can I add other vegetables?

A. Absolutely. I usually use zucchini and carrot, but you can add whatever you have in your fridge. Mushrooms would be really good too.

Q. What do you like to eat with Janchi Guksu?

A. For me, kimchi is a must. I also like adding a little roasted seaweed on top. Both go really well with the warm, savory broth.

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