Janchi Guksu (Traditional Feast Noodles)

Despite its name being Feast Noodles, this dish is rather simple, it’s usually thin wheat noodles in warm anchovy broth. It has a clean, light and yet fulling taste, which I find is perfect for a bad hangover. I spent nearly an hour to prepare this dish while fighting my hangover, which means I needed it that bad. The neat broth, healthy toppings, soft and chewy noodles, everything just rinses off your body and makes you full again.

Traditionally, you would need 5 different colors of toppings, but the essence of this dish is the simplicity so feel free to use whatever’s left in your fridge. I used 3 toppings, zucchini, pyogo mushrooms, and egg but you can also use onions, carrots, gim or even kimchi. My mom used to add a bit of ground beef sautéed with soy sauce. You would have to sauté everything individually and although it may seem like a lot of work, the toppings can come handy as you can fix yourself a quick Bibimbap with the leftovers next day. I love to get two meals out of one!

INGREDIENTS (2 servings)

200g thin wheat noodles (twice of 2 Euro diameter)
5 cups of Korean soup broth (use only kelp)
1/2 Tbsp soy sauce (or 1 Tbsp soup soy sauce)
salt and pepper to taste
1/4 zucchini or courgette, julienned
5 pyogo(shiitake) mushrooms, sliced
1 tsp soy sauce
1 egg
vegetable oil
1 Tbsp soy sauce
1/2 tsp gochugaru
1/2 tsp garlic, minced
1/2 tsp green onions, finely chopped
1/8 tsp sesame oil
toasted sesame seeds


Gently beat 1 egg with a pinch of salt. Put the julienned zucchini into a bowl and add 2 pinches of salt. Mix well and set a side.

Put a non-stick pan on to heat. Add a tiny bit of oil and use a paper towel to wipe out the excess, only leaving thin film of oil.

When the pan is at medium heat pour the egg and swirl the pan around so it spreads out thinly, about 1-2mm. Lower the heat and cover a lid for 2 minutes. Once both sides are cooked, carefully remove the thin layer of egg and set aside. After it cools down, fold few times and cut into thin strips.

Bring the same pan on medium heat and sauté the mushrooms. Add 1 tsp of soy sauce, if you’re using fresh ones add a splash of water. When the moisture is gone, remove and set aside.

Wipe out the pan with paper towel, and add a touch of oil. Add the zucchini (without the liquid) and sauté slightly. Remove and set aside.

Add all of sauce ingredients in a small bowl and mix well. If it looks too thick, add a splash of water.


Put a big pot of water on high heat. When it starts to boil add the noodles and cook for 3 to 4 minutes.

Drain the noodles using a sieve and rinse thoroughly with cold water. When it’s cooled let drain.

Bring the broth to boil. Add 1/2 Tbsp soy sauce and a pinch of salt (or 1 Tbsp soup soy sauce).

Divide the noodles into two bowls. Pour a ladle of boiling broth to the bowl to warm up the noodles. Pour back the broth into the pot and turn off heat.

Put the toppings on top of the noodles and pour the broth to one side. Add black pepper and serve immediately with the sauce.


• It can be tricky to make the Jidan, Korean egg garnish. The key is to use a non-stick pan, never put it on high heat, and use a chopstick to pick up by putting it under the middle of egg sheet.
Soup soy sauce is lighter, saltier and usually has more depth in flavor compared to a regular soy sauce. If you’re serious about Korean cooking I strongly recommend of getting one!
• If you’re using regular soy sauce, don’t add too much to the broth because it’ll make the soup too dark. Add 1/2 Tbsp of anchovy sauce or a pinch salt instead. But either way you want to keep the broth under seasoned so people can add the sauce according to their taste.
• When the pot starts to bubble up after putting in the noodles, add a half cup of cold water. It’s a trick to make the noodles more chewy!

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