Janchi Guksu (Korean Warm Noodle Soup)
When you want something warm, light, and comforting—but don’t want to run to the store—janchi guksu is the answer. This Korean noodle soup (often called banquet noodles) is typically served on special occasions, but it’s also perfect as a simple weeknight meal.
This version is my “use-what-you-have” bowl: thin noodles + a clean, savory broth + whatever vegetables are hanging out in the fridge. Bonus: instead of stir-frying toppings, we simmer them right in the broth for an even easier, lighter finish.
What is Janchi Guksu?
Janchi guksu is a traditional Korean noodle dish typically served at celebrations and special occasions. The name literally translates to "feast noodles," reflecting its importance in Korean culture. While often associated with elaborate preparations, this version keeps things simple and accessible, focusing on fresh, readily available ingredients.
Why You’ll Love This Fridge-Veggie Janchi Guksu
- Fast and convenient: minimal prep, no separate stir-fry pan needed
- Light but satisfying: clean broth, lots of vegetables, comforting noodles
- Flexible: works with almost any vegetables you need to use up
Ingredients (Flexible, Use What You Have)
Noodles
- Somyeon (thin wheat noodles) or other thin noodles
Broth
- Liquid broth/stock (anchovy-kelp, chicken, vegetable—anything works)
- Yeondu seasoning (Korean umami seasoning sauce)
- Optional: soy sauce and/or salt to adjust
Vegetables (thinly sliced/julienned)
- Cabbage (or napa cabbage)
- Carrot
- Mushrooms (any kind)
- Zucchini
- Optional add-ins: onion, green onion, spinach, bean sprouts
Flavor boosters
- Minced garlic (for that savory depth)
Optional topping
- Egg garnish (traditionally thin egg strips or a light omelet), but totally skippable
How to Make Janchi Guksu with Leftover Vegetables
1) Build a quick, savory broth
In a pot, combine your liquid broth/stock with Yeondu seasoning. Bring it to a gentle simmer and taste as you go. You’re aiming for a clean, lightly savory flavor—comforting, not heavy.
2) Slice the vegetables thin
Cut cabbage, carrot, mushrooms, and zucchini into thin strips. Thin cuts cook quickly and feel great with delicate noodles.
3) Simmer vegetables right in the broth
Add the sliced vegetables to the simmering broth and cook until just tender. Stir in minced garlic near the end so it stays fragrant and doesn’t turn bitter.
4) Cook the noodles
Boil noodles in a separate pot according to package directions, then rinse briefly (helps keep the soup clear and prevents over-starchy broth).
5) Assemble and serve
Place noodles in a bowl, ladle hot broth and vegetables over the top, and finish with any toppings you like. That’s it—simple, cozy, and very fridge-friendly.
A Small Tip: Simmering vs. Stir-Frying Toppings
Traditionally, janchi guksu toppings are often stir-fried first. I usually do that too—but honestly, simmering vegetables directly in the broth has advantages:
- The soup stays lighter
- Vegetables turn out soft and clean-tasting
- Most importantly: it’s easier (and fewer dishes)
And about the eggs: I skipped the hassle of frying them this time, and it still tasted fantastic—sometimes “less effort” really is the secret ingredient.
This simplified janchi guksu proves that delicious, traditional meals don't require elaborate preparations or special ingredients. By using what's already in your fridge and focusing on fresh, simple cooking methods, you can create a nourishing bowl of noodles that's perfect for any day of the week. Whether you're new to Korean cuisine or a seasoned home cook, this recipe offers a wonderful way to enjoy the comforting flavors of janchi guksu with minimal effort.
The next time you're looking for a warm, satisfying meal that's both easy to prepare and kind to your budget, give this vegetable janchi guksu a try. Your taste buds (and your refrigerator) will thank you! 🤗
