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Korean Banquet Noodles is one of my favorite noodles. It's also known as Janchi Guksu in Korean. In English, 'Janchi' means party (or banquet) and Guksu translates to noodles – so you get ‘party noodles’.

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These noodles were traditionally eaten in Korea on weddings or other family celebrations like hwangap (60th birthday celebration). Nowadays, the noodles are ubiquitous and can be easily found in Seoul.

The noodles are made from wheat flour and cooked in a very light broth. Typically, Korean noodles use an anchovy-based stock base, but this recipe uses a simple soy sauce base instead. Try it out at home for a party of two!

When you eat this noodle, try sipping on the light broth first. This way, you know how the broth tastes before mixing in the topping sauce. Afterwards, gently mix-in the topping sauce with your noodles and take a second bite. See how the broth changes. I personally like to add some of the topping sauce with each bite!

Korean Banquet Noodles - Party of Two

One of my favorite Korean noodles. Traditionally eaten on special occasions like weddings. But who is going to wait for that? Whip-it-up at home for a party of two.

5 from 1 vote

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Course: Medium

Servings: people

Ingredients

Noodles & Broth

Thin wheat noodles - 200 grams Somyeon Noodles
Water - 4 cups
Zucchini - ½ a whole
Onion - ½ a whole
Carrot - ¼ a whole
Shiitake mushrooms - 3
Eggs - 2
Soy sauce - 2 Tablespoons
Soup soy sauce - 2 Tablespoons
Salt - ½ teaspoon

Topping Sauce

Scallions - 4 stalks
Cheongyang chili peppers - 1.5 peppers
Water - 2 Tablespoons
Soup soy sauce - 2 Tablespoons
Soy sauce - 2 Tablespoons
Gochugaru Korean red chili flakes - 1 Tablespoon
Sesame seeds - 1 Tablespoon
Sesame oil - 1 Tablespoon
Minced garlic - 1 teaspoon
Sugar - ½ teaspoon

Instructions

Make Topping Sauce

Cut the scallions into 1 cm pieces and slice the Cheongyang chili peppers into small pieces.
Place scallions and peppers into large mixing bowl. Then add minced garlic, red chili flakes, sugar, sesame seeds into bowl - give it a thorough mix. Then add soy sauce, soup soy sauce, water and sesame oil. Give a good mix.

Cook Noodles

Place water into a pot and bring it up to a boil. Once it is boiling, place in the thin wheat noodles.
Foam will begin to rise to the top - put a dash of cold water into the pot to bring the foam back down. Repeat this process about 5x and the noodles should be fully cooked through.
Pour out noodles into a sieve and place them under cold running water to stop the cooking process. Wash the noodles thoroughly and then squeeze out the excess water. Set aside and move onto broth.

Cooking Broth

Slice the onion, zucchini, carrot and mushrooms into long strips (julienne cuts).
Pull out a large pot and pour in water (4 cups), soy sauce (2 Tablespoons) and soup soy sauce (2 Tablespoons). Bring the pot up to a boil and add salt. Then pour in all of the vegetables and wait until the pot comes back up to a boil.
Let the vegetables boil for 1 minute (they should then be soft and fully cooked). After one minute, pour eggs in a circular motion into the soup (optional step). Turn off heat and you are ready to serve.
To serve, put a handful of the noodles into a bowl and pour soup on top of the noodles. Place a spoonful of topping sauce on top.