Janchi-guksu (잔치국수) namely banquet noodles is Korean noodle consisted of wheat flour noodles in an anchovy broth and dasima (다시마) or kelp. Janchi-guksu is served with a sauce, mixed with sesame oil, ganjang, chili pepper powder and scallions. The additional gomyung (고명) is sliced egg jidan (계란 지단, egg garnishes), gim (seaweed sheet) and zhucchini on the top of the noodles, which are also found in other noodle dishes.
Janchi in the name is banquet in Korean language, or feast, because the noodles were served as festive occasions such as wedding or birthday party.
It is easily found in traditional markets in Korea, commonly recommended noodle dish for international people too. The anchovy broth seasoned with ganjang (soy sauce) and additional sauce explained the above, makes tastes of clean and fresh feelings milder than dwenjang (된장, soybean sauce) broth. Korean people call anchovy broth as myulchee broth (멸치 육수) which is also used for other soup-based dishes. Dasima (다시마) is also mixed to make the anchovy broth.
The noodles are made of wheat flour and thickness is normally thinner, compared with kalgooksu(칼국수) or udon noodles. The noodles are so-called somyun (소면) meaning white (素) small thick noodle (糆).
The records of janchi-guksu is dated back to Goryeo period. It is eaten in special occasions wheat was rare and expensive ingredient in Goryeo dynasty.
In today’s Korea, it is very cheap ingredient, restaurants made much profit from selling it and relatively cheaper price of janchi-guksu at traditional market, it is dishes with budget travellers too.