Dish

Janchi guksu

Banquet Noodles

Janchi guksu is a dish that is typically served at weddings and other special occasions in Korea. The noodles are typically served in a clear broth made with anchovy and kelp, and are topped with vegetables such as sliced cucumber and radish. The dish is often served cold, making it a refreshing option for hot summer days.

Asian cuisine› East Asian cuisine› Korean cuisine

Noodle Dish

Origins and history

Janchi guksu is a dish that is typically served at weddings and other special occasions in Korea. The dish has evolved over time to include local ingredients and flavors. In some regions of Korea, the broth is made with beef or chicken instead of anchovy and kelp.

Dietary considerations

Contains gluten and fish. Can be made vegetarian by omitting the anchovy broth.

Variations

There are many variations of Janchi guksu, including a spicy version that is made with chili paste, and a seafood version that is made with shrimp and squid.

Presentation and garnishing

Janchi guksu is typically served in a bowl, garnished with chopped scallions and cilantro. Chili paste and sesame oil can also be used as condiments.

Tips & Tricks

To achieve the perfect texture for the noodles, cook them in boiling water for a few minutes before serving. This will prevent them from becoming too soft and mushy.