Janchi guksu means ‘banquet dish’ and traditionally it’s prepared for special occasions. But every day can be a holiday when you’ve got a big bowl of festive noodles to warm the body and soul.






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  • 1 zucchini (courgette)
  • 1 tsp salt, plus extra for sautéing
  • 60 ml (2 fl oz/¼ cup) vegetable oil
  • 1 bunch English spinach, rinsed and cut into 5 cm (2 in) lengths
  • 2 eggs, beaten
  • anchovy and kelp stock (Dashima myeolchi yuksu) (recipe here)
  • 450 g (1 lb) thin wheat flour noodles (somyeon)
  • 1 tsp toasted sesame seeds
  • spicy soy and spring onion sauce (recipe here)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Sitting time: 10 minutes

  1. Cut the zucchini in half lengthways, then cut each half on an angle into thin 3-mm (⅛-in) slices. Combine the sliced zucchini and salt in a bowl, mix well, and set aside for 10 minutes. Use your hands to squeeze out as much liquid as possible from the zucchini.
  2. Heat 1 tablespoon vegetable oil in a frying pan over medium heat and sauté the zucchini for 1–2 minutes, until softened. Transfer to a plate.
  3. Heat another tablespoon of oil in the same frying pan and cook the spinach for 1 minute, until softened. Season to taste with salt and stir-fry for another minute, then transfer to the plate with the zucchini.
  4. Heat the remaining oil in the same frying pan, add the beaten egg, then swirl the pan around to spread the egg into a thin layer. Fry for 2 minutes, then flip the omelette over and fry for another minute or until lightly golden. Transfer the omelette to a chopping board and cut into thin strips. Transfer to the plate with the spinach and zucchini.
  5. Bring the anchovy and kelp stock to a simmer over low heat, ready for serving.
  6. Prepare a large bowl of iced water and set aside.
  7. Bring a large saucepan of water to the boil over high heat and cook the wheat flour noodles according to the packet instructions. Drain, then immediately refresh in the iced water to stop the cooking process. Leave to chill for 2–3 minutes. Briefly stir the noodles around in the water to loosen them up, then drain.
  8. Divide the noodles among four serving bowls. Pour ladles of hot stock into each bowl, then top the noodles with the zucchini, spinach and egg. Garnish with sesame seeds and serve with spicy soy and spring onion sauce on the side.


Recipe and images from Little Korea: Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99