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Janchi guksu(잔치국수) Warm Noddle Soup | Crash Landing on You (사랑의 불시착)

Crash Landing on You (사랑의 불시착) 2019 - 2020: A South Korean television written by Park Ji-eun, directed by Lee Jeong-hyo and starring Hyun Bin, Son Ye-jin, Kim Jung-hyun and Seo Ji-hye. It is about a South Korean chaebol heiress who, while paragliding in Seoul, South Korea, is swept up in a sudden storm, crash-lands in the North Korean portion of the DMZ, and meets a captain or an army officer in the Korean People's Army who decides he will help her hide. Over time, they fall in love, despite the divide and dispute between their respective countries.

"Evan if I have to worry about losing you every day, I want to have you in my life. Even if it breaks my heart because it's a dream that can't come true, I'd like to sincerely dream of the future" - Captain Ri, Episode 14

You will find Janchi guksu (잔치국수) in CLOY, Episode 2 where Hyun Bin (Lee Jeonghyeok) cook the simple yet elegantly prepared noolde soup (everything from scratch!) for Son Ye-Jin (Yoon Se-Ri). It was serve in a small bowl with minimal toppings (carrots, zucchini and egg garnish). As a sign of gratitude, Son Ye-Jin (Yoon Se-Ri) then offer the first bite to Hyun Bin (Lee Jeonghyeok) but he refused 😂

Janchi guksu (잔치국수) : The name is derives from the Korean word janchi (잔치, literally "feast" or "banquet"), because this noodle dish has been eaten for special occasions like wedding feasts, birthday parties, or hwangap (60th birthday celebration) throughout Korea. This dish consisting of wheat flour noodles in a light broth made from anchovy and sometimes also dasima. Beef broth may be substituted for the anchovy broth. It is served with a sauce usually made from sesame oil, ganjang and small amounts of chili pepper powder and scallions.


  • 300g wheat noodle (store-bought)

It would be better if you can me it from scratch just like Hyun Bin (Lee Jeonghyeok) did!


  • 1L water

  • Dried anchovies

  • 2 pcs dried kelp

  • 2 TBS soy sauce

  • Salt to taste


  • 1/3 zucchini (julienne cut)

  • 1/3 carrot (julienne cut)

  • 3 - 4 eggs

  • Salt to taste

  • Some kimchi (optional for side dish)


  • 1 - 2 TBS soy sauce

  • 1/2 TSP garlic powder

  • 1/2 TBS sesame oil

  • 1 TSP sesame seeds

  • 1 TBS red pepper powder

  • 3 TBS chopped green onion


  1. Bring broth ingredients (water, dried anchovies and kelp) to a boil in a cooking pot. Once boiling, lower the heat to low and take out the kelp. Add in soy sauce and salt to taste. Done! Set aside.

2. Stir-fry julienne zucchini and carrots separately and add in some salt to taste. Set aside. Beat the eggs and add in some salt. Pour it on a pan and fry it in a thin sheet (jidan). Cool the jidan completely and then julienne it (cut into long thin strips). Set aside. Toppings is done!

3. Add the store-bough wheat noodle in a boiling water and let it cook for a good 10 minutes. Once done, rinse the noodles in a cold water and drain it. Done!

4. For the sauce is pretty simple. Mix all the sauce ingredients together in a bowl (soy sauce, garlic powder, sesame oil, sesame seeds, red pepper powder and green onion). That's it!

To serve, place the noodle in a bowl and add in toppings on top followed by the delicious broth. Done! Serve it while it's warm! I also love to eat it with some kimchi ❤️

You can omit the sauce if you prefer to enjoy clear and refreshing broth. This dish is super simple and comforting. The best part about this dish is you can choose to have it serve both hot or icy-cold in summer 🤤 Find someone like Captain Ri to make this dish for you from scratch!

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