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Korean Noodles Soup

  • Author: Seonkyoung Longest
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x


Guksu means Noodles in Korean. This classic Korean noodle soup recipe is the most common and popular noodle soup recipe in Korea, we call Janchi Guksu.



For the Soup

  • 2 pieces 5”x5” dried kelp, dasima/kombu
  • 8 cups water
  • 10 large dried anchovies (approximately 1/2 cup), removed head and insides  https://amzn.to/30Z1NJc
  • 2 tsp black peppercorns
  • 1 bulb garlic, cut into half
  • 3 green onions
  • 1/2 yellow or white onion
  • 2 tbsp fish sauce or light soy sauce (light in color)
  • 1/8 tsp salt

For the Toppings and Noodles

  • 1/2 small zucchini, julienne
  • 1 tsp cooking oil
  • 2 eggs, beaten with pinch of salt
  • 4 portions of somyeon, somen or angel hair pasta

For the Sauce

  • 2 green onions, chopped
  • 1 green or red chili, chopped (optional)
  • 2 tbsp soy sauce
  • 1 tbsp maesilaek Korean plum extract or apple juice
  • 1 tsp gochugaru, or red pepper flakes optional
  • pinch of sesame seeds
  • 1/2 tsp sesame oil


  1. In a large pot, combine dried kelp and water. Cover, let it sit for 30 minutes to 1 hour.
  2. Remove the kelp from the water and add rest of the ingredients for the soup. Place dried anchovies and black pepper corn in a small tea bag and then add into the pot. You don’t have to put them into the bag, because we will strain the broth anyways, but I just like to do this way. Add garlic, green onion and onion into the pot as well.
  3. Cover, bring the soup to boil, reduce heat to medium and simmer for 20 minutes.
  4. Meanwhile soup is boiling, make the toppings. Heat a pan over high heat, add 1 tbsp water. Water should boil immediately then add julienne zucchini. Stir fry until soften and water’s evaporated, about 1 minute. Set the cooked zucchini aside and wipe the pan with paper towel.
  5. Heat now-clean pan over medium heat. Add cooking oil and swipe with paper towel so the pan is coated evenly with the oil. Pour the beaten egg and swirl to spread evenly on the pan. when the egg is cooked more than half way and settle, about 1 minute. Carefully flip it over. Cook until egg omelet is fully cooked, about 1 more minute. Transfer to a cutting board, gently roll the egg omelet and then cut them into long thin strips. Set aside.
  6. Mix all ingredient for the sauce and set aside.
  7. Turn off the heat for the soup and remove all the solid ingredients using a fine skimmer. Season the soup with fish sauce salt. Keep it warm.
  8. Cook noodles by following the directions of the package your are using. Rinse under cold water with rubbing action. Drain.
  9. In a serving bowl, place cooked noodles and pour the soup (approximately 2 cups per serving). Top with egg omelet and zucchini. Serve with the sauce on the side so everyone can add the sauce to their taste. Enjoy!


You can cut and eat the kelp as a salad, I like dipping cho-chugujang, Korean sweet and sour chili sauce as snack.