Fish, East Asian
Janchi guksu (Korean noodle soup)
Janchi guksu is a Korean wheat noodle soup served in an anchovy broth, topped with zucchini, carrot, strips of egg omelet, and nori. This recipe serves 4, takes 30 minutes, is very easy, and costs about €3.20 per person. The key is steeping the broth with anchovies, then removing them to keep the flavor without any bitterness.
Janchi guksu is the Korean noodle bowl for celebration days, with its anchovy broth and colorful little toppings.
- Total time
- 30 min
- Difficulty
- Very easy
- Cost per person
- €3.20
- Calories per person
- 530 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Spring, Summer, Fall
- The kids
- They generally like it
Janchi guksu rests on a simple balance, a clear, savory anchovy broth that warms you up, thin noodles that slide down easily, and a crunchy topping arranged on top like a little mosaic. The zucchini and carrot, sautéed separately, keep their bright colors, the sliced omelet adds softness, and the crumbled nori brings a touch of the sea that rounds out the broth.
This dish works well on a weeknight, since it only takes 30 minutes and uses very simple steps, but it also makes an impression on Sunday if you arrange the toppings neatly in each bowl. Kids generally love the noodles and the omelet, and the broth stays mild, with no heat at all. Mon Chou shares this version so you can enjoy this comforting bowl at home, without any hard to find ingredients.
The ingredients
Pantry
- Thin wheat noodles (somen) 320 g
- Oil packed anchovy fillets 6
- Nori sheets 1
- Soy sauceoften in the pantry 3 tbsp
- Sesame seedsoften in the pantry 1 tbsp
- Neutral oiloften in the pantry 1 tbsp
Dairy
- Eggs 3
Fruits and vegetables
- Zucchini 1
- Carrots 1
- Garlic 2 cloves
- Scallions 2
Allergens Gluten, Eggs, Fish, Soy, Sesame
The step by step recipe
-
Heat 1.3 liters of water with the drained anchovies, the garlic, and half of the soy sauce, let it simmer, then remove the anchovies. 10 min
If you can't find dried anchovies, a few rinsed oil packed fillets work fine.
-
Cut the zucchini and carrot into thin matchsticks and sauté them separately for a few minutes. 5 min
Cooking each vegetable on its own keeps its color, which makes for a pretty topping.
-
Make a thin omelet with the eggs, then slice it into strips. 3 min
Cook it over low heat so it stays yellow with no bubbles.
-
Cook the noodles in boiling water, then rinse them under cold water. 3 min
Rinsing removes the starch, so the noodles don't stick together.
-
Divide the noodles among bowls and arrange the toppings on top.
Arrange each vegetable in its own little pile, like a picture.
-
Pour in the hot broth, season with soy sauce, crumbled nori, and sesame seeds.
A drizzle of sesame oil off the heat finishes it perfectly.
Our tips to get it right
- Prep all the toppings while the broth steeps, so everything is ready right when the noodles finish cooking.
- Drain the noodles well after rinsing them in cold water, otherwise they'll water down the hot broth in the bowl.
- Serve the broth piping hot at the very last moment, it's what warms up the whole bowl, including the already cooled noodles.
The variations
- Swap the oil packed anchovies for dried Korean anchovies if you can find them, the broth will taste closer to the original.
- For a vegetarian version, replace the anchovy broth with a kombu and dried shiitake mushroom broth.
- For kids in a hurry, serve just the noodles with a little broth and the egg, skip the nori and sesame seeds.
What to serve it with
- A few slices of kimchi on the side
- Green tea or cold water
- Crunchy radishes as a starter
Storage
Keep the broth, toppings, and noodles separate in the fridge in sealed containers, for up to 2 days. Don't freeze the cooked noodles, they turn mushy. Reheat only the broth over low heat, then assemble the bowls right before serving.
Questions about this dish
Can you use other noodles instead of somen?
Yes, thin rice noodles or wheat vermicelli work well too. Keep the cooking time short and always rinse with cold water so they don't stick together.
Can you make the broth ahead of time?
Yes, you can make the broth the day before and keep it in the fridge. Reheat it right before serving while you cook the fresh noodles.
How do you keep the omelet yellow and bubble free?
Cook it over low heat in a lightly oiled pan, without flipping it too soon. A gentle, slow cook avoids bubbles and keeps the color even.
Does the anchovy give the broth a strong flavor?
No, once removed after steeping, they leave behind a light, savory taste without any bitterness. That's what makes this broth mild enough even for kids.
How long does it take to make a janchi guksu?
Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.
How many calories are in a janchi guksu?
About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a janchi guksu cost?
About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, eggs, fish, soy, sesame. Always check the labels of the products you buy.
East Asian cuisines
See all
Meat 
Vegetarian Korean style potato pancakes with rice and kimchi
40 min Easy €1.30 / person
540 kcalcalculated by Kiloach
Vegetarian 
Meat Recipes with anchovies
See all
Fish 
Fish 
Fish 
Fish