Janchi guksu — warm Korean noodle soup
Thin noodles in a clear anchovy-kelp broth, topped with soft zucchini, carrot and egg ribbons. This gentle, non-spicy soup is easy to make with an ordinary pot and frying pan.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Dry thin wheat noodles (somyeon) is unavailable
- Use instead
- Angel hair pasta (capellini)
- Substitute quantity
- ½ of a 400 g packReference quantity: 200 g
Use half of a 400 g pack of dry angel hair pasta. Cook according to that packet, usually 3–5 minutes, then rinse cold and drain as described in this recipe. It has a firmer bite than somyeon; this is a pasta variation. Avoid thick spaghetti and noodles already packed with soup seasoning.
-
Essential
Use the small 180 ml paper cup described in the household measurement guide. A large mug is not the same size.
-
Substitute available
If Dried large anchovies is unavailable
- Use instead
- Instant anchovy stock powder
- Substitute quantity
- 1 small teaspoonReference quantity: about 3 g
Omit the dried anchovies. Add 1 small teaspoon powder to the same 6 paper cups water after removing the kelp. Skip the extra anchovy simmer and start with only ½ level eating spoon soup soy sauce because stock powder may be salty.
-
Optional
Omit the kelp from the stock if unavailable. Keep the anchovies and water amounts unchanged; the broth will be slightly lighter.
-
Optional
Omit the zucchini from the cutting and vegetable cooking step if unavailable. Carrot and egg can remain as toppings; the soup quantity stays the same.
-
Optional
Omit the carrot from the vegetable topping step if unavailable. It adds color and sweetness but is not essential.
-
Optional
Omit the egg and its omelet step if unavailable. Use all the cooking oil for the vegetables instead of splitting it. The soup will have less protein but still works.
-
Substitute available
If Neutral cooking oil is unavailable
- Use instead
- Sunflower oil
- Substitute quantity
- 1 small teaspoonReference quantity: 5 ml
Use the same small teaspoon amount at the same cooking step.
-
Substitute available
If Soup soy sauce is unavailable
- Use instead
- Regular soy sauce
- Substitute quantity
- 1 level eating spoonReference quantity: 15 ml
Use the same spoon amount in the hot broth. The color will be darker and saltiness may differ; taste before adding any more.
-
Optional
Omit the garlic from the broth seasoning step for a gentler aroma. The stock and other quantities stay the same.
-
Optional
Omit the spring onion at the finishing step if unavailable. It adds fresh aroma, but the dish still works without it.
-
Optional
Omit the seaweed topping if unavailable. The noodle soup will have less toasted sea aroma; no other adjustment is needed.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
-
Step 1
Make the clear stock. Remove the heads and dark guts from 6 large dried anchovies. Wipe 1 palm-size piece of kelp with a damp cloth. Put them in a pot with 6 small paper cups water. Bring just to a gentle simmer; simmer for 5 minutes, then remove the kelp. Simmer the anchovies for another 8 minutes, then strain them out. Keep the clear stock covered on very low heat. Avoid a hard rolling boil.
-
Step 2
Prepare and soften the vegetables. Cut ¼ zucchini and ¼ small carrot into thin matchsticks. Slice 1 spring onion and set it aside for the broth. Heat ½ small teaspoon oil in a nonstick pan over medium-low heat. Cook the zucchini and carrot for 2–3 minutes, stirring, until just tender. Transfer to a clean plate; keep their colors separate if you like.
-
Step 3
Make the egg ribbons. Beat 1 egg in a bowl. Wipe the same nonstick pan and add the remaining ½ small teaspoon oil. Pour in the egg and tilt the pan to make a thin sheet. Cook over low heat for 1–2 minutes until the top is nearly set, then turn carefully and cook for another 30 seconds, until fully set. Move to a clean board, cool slightly and cut into thin strips. Skip this step if omitting the egg.
-
Step 4
Boil and rinse the noodles separately. Bring a separate large pot of plain water to a boil. Add ½ of a 400 g pack of dry thin wheat noodles and stir to separate the strands. Cook according to the packet, usually 3–4 minutes, until tender with no hard center. Lower the heat if the foam rises. Drain, rinse under cold running water until cool, then gently rub the strands to remove surface starch and drain well.
-
Step 5
Season the stock and warm the noodles. Bring the clear stock back to a gentle simmer. Add 1 level eating spoon soup soy sauce, the optional ½ small teaspoon minced garlic and the sliced spring onion. Simmer for 1 minute and taste a cooled spoonful. If too salty, add a little hot water. Put each noodle portion in a heatproof strainer and dip into the hot broth for 15–20 seconds to warm it, then transfer into 2 deep serving bowls.
-
Step 6
Assemble and serve immediately. Divide the warm broth between the noodle bowls. Put the zucchini, carrot and egg ribbons on top. Cut ½ sheet of plain roasted seaweed into thin strips and add if using. Let the hot soup cool to a comfortable eating temperature, especially for children. The basic soup is mild and contains no chili.
Finished dish
A level eating spoon is about 15 ml, a small teaspoon about 5 ml, and the small paper cup used here about 180 ml. Use the same spoon or cup throughout; ordinary cutlery and cups vary in size. If using anchovy stock powder, omit dried anchovies from the first step. Simmer the kelp gently for 5 minutes and remove it, then add 1 small teaspoon stock powder. Skip the additional 8-minute anchovy simmer. At the seasoning step, begin with only ½ level eating spoon soup soy sauce and taste before adding more. Cook noodles close to serving time. If making ahead, refrigerate cooked noodles, broth and toppings separately so the noodles do not soak up all the soup. Refrigerate within 2 hours, use within 3–4 days and reheat leftovers thoroughly. The dish contains wheat and may contain fish, soy or egg depending on your choices.