Janchi Guksu is a delicate Korean noodle soup featuring thin somen noodles, silky egg ribbons, and julienned vegetables in a gently seasoned broth. It's a quick, light dish that comes together in under 20 minutes and requires only basic ingredients.
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Preheat a skillet/pan over medium low heat. Add some cooking oil and spread it around the pan. Add the beaten eggs and cook it like an egg omelette. When both sides are cooked, transfer it to a cutting board. Gently fold / roll up the egg omelette and thinly slice it. Set it aside.
Wipe the pan (from step 1) with kitchen paper and add a small amount of cooking oil. Add the zucchini and a pinch of salt and stir until it’s lightly cooked (1 to 2 mins). Set it aside.
Add a small amount of cooking oil. Add the carrots and a pinch of salt and stir until it’s lightly cooked (1 to 2 mins). Set it aside.
Add the 1/2 Tbsp soy sauce and 1/2 tsp salt into the soup stock to season. Boil it over medium – medium high heat until you are ready to serve the noodles.
Boil the somen noodles in rapidly boiling water until it cooks (about 2 to 3 mins). Drain the water and run under cold water briefly.
Serve the noodles into a soup bowl (you may want to use tongs if the noodles are still hot) and garnish with the egg, zucchini, and carrots. Add the boiled stock (from step 4). Serve warm immediately. Add the seasoning sauce as needed.
Store cooked noodles, vegetables, and egg separately in airtight containers in the refrigerator for up to 2 days. Reheat broth gently on the stovetop and assemble fresh to prevent noodles from softening.
Cook the noodles, vegetables, and egg ahead and store separately in the refrigerator. Reheat the broth gently and assemble just before serving to keep noodles from becoming mushy.
Substitute with angel hair pasta, thin ramen noodles, or vermicelli. Cooking time may vary slightly depending on thickness.
Cook zucchini and carrots separately for 1 to 2 minutes each over medium heat until lightly cooked but still crisp—they should retain some texture and color.
Yes, gochugaru is optional. Omit it for a mild, savory soup or add it at the table for diners who prefer heat.
Let the cooked omelette cool slightly on a cutting board, gently roll it up, then slice thinly with a sharp knife. This creates thin ribbons that distribute evenly through the soup.
