Janchi Guksu (잔치국수) Korean Wedding Soup With Collagen

Janchi Guksu (잔치국수) Korean Wedding Soup With Collagen

Janchi Guksu Collagen (Korean Wedding Noodles)

“Janchi” means feast — these delicate wheat noodles symbolize long life and happiness, often served at weddings and celebrations. This Janchi Guksu Collagen Soup keeps the broth clean, golden, and comforting while adding hydrolyzed collagen for glow-from-within benefits. It’s weeknight-easy, but celebration-worthy — a modern twist on a Korean classic.

Time: 20 minutes
Serves: 2 bowls
Collagen: ~5–10 g per bowl (depending on collagen add-in)

ingredients

Broth

  • 3 cups water

  • 1 tbsp Crushed Tonic Korean Fish Stock (collagen broth base)

  • 1 tsp soy sauce or guk ganjang (to taste)

  • 1 garlic clove, lightly crushed

  • 1 scallion (white + green), cut into 2–3 pieces

  • Pinch sugar (optional, rounds flavor)

  • Sea salt, to taste

  • A few drops toasted sesame oil, to finish

Noodles & toppings

  • 180–200 g somyeon (thin wheat noodles; “somen” also works)

  • 1 egg, beaten (for jidan thin omelet strips)

  • ½ small cucumber, julienned (or zucchini, briefly salted)

  • A few strips roasted seaweed (gim)

  • 1 tsp toasted sesame seeds

  • Optional: kimchi, blanched spinach or carrot, torn perilla leaves

Collagen finish (choose one)

directions

  1. Make the broth (5–7 min)
    Bring water to a simmer. Whisk in Korean Fish Stock until dissolved. Add garlic, scallion, soy, and optional pinch of sugar; simmer for 5 minutes. Taste and season with salt. Remove garlic and scallion for a clear broth.

  2. Cook the noodles (3–4 min)
    Boil somyeon in plenty of water per package directions until tender. Rinse under cold water to remove starch, then drain well. Portion into two warm bowls.

  3. Make quick jidan (2 min)
    Lightly oil a pan. Pour in beaten egg, swirl thin, and cook just until set. Cool, roll, and slice into fine ribbons.

  4. Collagen finish (1 min)
    Lower the broth heat. Whisk collagen with a ladle of hot broth until fully dissolved and silky, then stir back into the pot. (Collagen is heat-stable at normal cooking temps — adding it at the end preserves the clean taste.)

  5. Assemble
    Pour hot broth over noodles. Top with jidan, cucumber, gim, sesame seeds, and any optional toppings like kimchi or greens. Finish with a few drops of toasted sesame oil and serve immediately.

why add collagen to janchi guksu

  • Seamless blend: hydrolyzed peptides dissolve completely — no taste, no texture change.

  • Daily dose: a nourishing way to reach ~5 g+ collagen with a real meal.

  • Tradition meets function: a celebratory Korean staple upgraded for modern wellness.

make it yours

  • Extra clear + light: skip soy sauce and season only with salt for a pale, elegant broth.

  • Spicy spoon: serve with gochugaru + soy sauce + vinegar for table seasoning.

  • Vegetable-forward: add blanched spinach, carrot ribbons, or zucchini strips.

  • Gluten-free: swap somyeon for thin rice noodles (texture will differ slightly).

faq

Does collagen change the taste?
No — it’s flavorless and keeps the broth clean and balanced.

Can I make it vegetarian?
Yes. Use a mild vegetable broth instead of fish stock, and add Pure Bovine Collagen (since marine collagen is fish-based).

Will heat destroy collagen?
No. Collagen is heat-stable up to typical simmering temps. We just add it at the end for best results.

Meal prep tips?
Store broth and noodles separately. Reheat broth to a simmer, then pour over freshly rinsed noodles and stir in collagen before serving.

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