Janchi Guksu (Light Korean Noodle Soup): Simple 15-Min Banquet Noodles
Janchi Guksu is a light and comforting Korean noodle soup also known as banquet noodles. traditionally served at celebrations such as weddings and birthdays. These noodles are known for their clear broth, soft noodles, and simple toppings. This simple 15-minute recipe shows how to make authentic Korean soup noodle at home with easy-to-find ingredients.
What Is Janchi Guksu?
Janchi noodle literally means “banquet noodles.” In Korea, this Korean soup noodle is traditionally served on happy occasions like birthdays and weddings. The long noodles symbolize long life and good fortune, which is why Janchi noodles became a popular dish for celebrations.
Taste & Texture
The broth is clear, light, and gently savory. The noodles are soft but less chewy, and the seasoning sauce adds a subtle soy sauce aroma with a hint of sesame oil. This balance makes the noodles easy to enjoy without feeling heavy.
Why you’ll love this Light Korean Noodle Soup
Ingredients for Korean Banquet Noodles
This Janchi Guksu recipe uses thin somyeon noodles and a clear seafood-based broth. The seasoning sauce adds depth without overpowering the soup.
Main Ingredients
Seasoning Sauce
- Soy sauce (Korean Yangjo Ganjang)
- Gochugaru (Korean chili flakes)
Optional: you can skip this if you do not like spicy food - Minced garlic
- Green onion
For more heat, add finely chopped spicy chili peppers - Sesame oil
- Sesame seeds
Ingredient Substitutions
- Dried anchovies: If you do not have a seafood stock coin, you can make the broth using dried anchovies.
How to Make Korean Banquet Noodles (Step-by-Step)
- Julienne the carrot, zucchini, and onion. Prepare the seasoning sauce in advance.
- Boil the broth ingredients until lightly seasoned.
- Cook the somyeon noodles for 3–4 minutes, then rinse under cold water to remove excess starch.
- Add the vegetables to the broth and cook briefly.
- Assemble the noodles and broth in a bowl, then top with the seasoning sauce.
Pro Tips for The Best Korean Soup Noodles
- Do not make the broth too salty. Once the seasoning sauce is added, the flavor will balance perfectly.
- Rinse the noodles with cold water to keep them chewy and light.
- Adjust spiciness by controlling the amount of chili flakes or spicy peppers.
Beginner Mistakes
- Beginners often make the broth too salty. Since the seasoning sauce is added later, the broth should not be strongly seasoned. The broth itself should taste light and mild.
- Beginners also tend to overcook the noodles. Cook the noodles for about 3 minutes so they are neither too soft nor too firm. Tasting the noodles while cooking is the most accurate way to get the right texture.
Serving Suggestions
Janchi Noodles is delicious on its own, but it also pairs well with simple side dishes:
- Kimchi: Spicy and tangy kimchi balances the mild flavor of this Korean noodle.
- Pickled radish: A great option if kimchi feels too spicy.
- Roasted seaweed: Crumble seaweed over the noodles for extra flavor.
- Egg strips: Thin egg omelet strips add richness and protein.
Storage & Leftovers
Since Korean banquet noodle is a noodle dish, it is best enjoyed immediately after cooking. If left for too long, the noodles will absorb the broth and become soggy. However, the broth can be prepared in advance and stored in the refrigerator, then used the next day.
FAQ about Korean Janchi Noodles
More Easy Korean Noodle Recipes
If you enjoy this Korean soup noodle recipe, you may also like:
Kimchi Bibim Guksu
A spicy and sweet mixed noodle dish commonly eaten at home in Korea, especially in summer.
Kimchi Bibim Guksu: 10-Min Korean Spicy Cold Noodles
Ganjang Bibim Guksu
A soy sauce and sesame oil–based noodle dish for those who prefer non-spicy flavors.
Soy Sauce Korean Noodles (Ganjang Bibim Guksu)
Janchi Guksu (Light Korean Noodle Soup) – 15-Min Banquet Noodles
Equipment
Ingredients
- 700 ml Water
- 1 Seafood stock coin
- 1/2 tsp Anchovy dashida or skip
- 1 tbsp Tuna sauce can be replaced with Korean soup soy sauce (Guk Ganjang)
- 1/2 Small onion
- 1/5 Carrot
- 1/5 Zucchini
- 100 g Somyeon somen, thin wheat noodles
Seasoning Sauce
- 2 tbsp Soy sauce Korean Yangjo Ganjang
- 1/2 tsp Maesil Cheong Korean plum extract
- 1/2 tsp Minced garlic
- 1 tbsp Chopped green onion
- 1 tsp Sesame oil
- 1 tsp Sesame seeds
Instructions
- Julienne the carrot, zucchini, and onion.Finely chop the green onion.1/2 Small onion, 1/5 Carrot, 1/5 Zucchini, 1 tbsp Chopped green onion
- Mix all the seasoning sauce ingredients in advance and set aside.2 tbsp Soy sauce, 1/2 tsp Maesil Cheong, 1 tsp Sesame oil, 1 tsp Sesame seeds, 1/2 tsp Minced garlic
- Add 700 ml of water to a pot.Then add the onion, seafood stock coin, tuna extract, and anchovy dashida.Bring to a boil. Since the seasoning sauce will be added later, the broth should not be too salty.700 ml Water, 1 Seafood stock coin, 1 tbsp Tuna sauce, 1/2 tsp Anchovy dashida
- In another pot, bring water to a boil. Add the somyeon and cook for 3 minutes. And taste it to test the texture.100 g Somyeon
- Rinse the cooked noodles under cold water and set aside.
- Add the carrot, onion and zucchini to the boiling broth and cook for 2 minutes.1/5 Carrot, 1/5 Zucchini
- Place the cooked noodles in a bowl and pour the hot broth over them.
- Top with the seasoning sauce.
- Janchi Guksu (Korean Banquet Noodle)
