Finding the ingredients
You can open unfamiliar ingredients directly from the list. Many Korean pantry basics are easiest to find in Asian grocery stores or online, while fresh ingredients can often be handled more flexibly.
Korean Festive Noodles (잔치국수)
Category: Korean Home Cooking🕒 30 mins🍽️ 2 servings
From my kitchen
How I cook this at home
I keep this recipe practical for everyday cooking: clear steps, linked ingredients, and small notes from my kitchen so you can make it realistically in Germany too.
My notes for this recipe
Korean Festive Noodles, or "Janchi Guksu," is a traditional dish served on joyful occasions in Korea. It's light, refreshing, and simple to prepare, with a rich broth and a side of soy sauce-based seasoning. Pair it with kimchi for an authentic Korean experience!
Quick tips
- Read the ingredients and steps once before you start.
- Prepare the sauce, vegetables, and toppings first so cooking feels calmer.
- Adjust the final flavor gently with soy sauce, salt, sugar, or sesame oil.
How I cook it
- 20:00
Make the Broth: In a pot, add 1.2L water, radish, kelp, onion, carrot, and zucchini. Boil over medium heat for 15–20 minutes.
Tip: Adding anchovy stock will enhance the depth of flavor.
Strain the broth to keep it clear.
Prepare the Egg: While the broth is boiling, crack an egg into the pot. Let it cook undisturbed for about 3 minutes for a clean and clear broth.
- 4:00
Cook the Noodles: Boil somyeon in a separate pot for 4–5 minutes. Rinse in cold water to remove excess starch and drain thoroughly.
Make the Seasoning Sauce: Mix soy sauce, chopped green onion, chili powder, minced garlic, and sesame seeds to prepare the sauce. Adjust the chili powder to taste.
Assemble and Serve: Place the cooked noodles in a bowl. Ladle 2–3 scoops of broth over the noodles. Add the seasoning sauce on the side or mix it in.
Small notes
Seasoning Sauce:
2 tbsp soy sauce
1.5 tbsp chopped green onion
1/4 tbsp chili powder
1/4 tbsp minced garlic
2/3 tbsp sesame seeds
Make the Broth: In a pot, add 1.2L water, radish, kelp, onion, carrot, and zucchini. Boil over medium heat for 15–20 minutes.
Tip: Adding anchovy stock will enhance the depth of flavor.
Strain the broth to keep it clear.
Prepare the Egg: While the broth is boiling, crack an egg into the pot. Let it cook undisturbed for about 3 minutes for a clean and clear broth.
Cook the Noodles: Boil somyeon in a separate pot for 4–5 minutes. Rinse in cold water to remove excess starch and drain thoroughly.
Make the Seasoning Sauce: Mix soy sauce, chopped green onion, chili powder, minced garlic, and sesame seeds to prepare the sauce. Adjust the chili powder to taste.
Assemble and Serve: Place the cooked noodles in a bowl. Ladle 2–3 scoops of broth over the noodles. Add the seasoning sauce on the side or mix it in.
Ingredients you can open and learn about
Small questions that often come up
Can beginners make this recipe?
Yes. Read through the steps once and prepare the ingredients first. That makes the recipe much easier to follow.
Where can I find Korean ingredients?
Asian grocery stores, Korean online shops, and larger supermarkets with an Asian section are usually the easiest places to start.