Janchi Guksu (잔치국수) Korean Wedding Soup With Collagen

Janchi Guksu Collagen (Korean Wedding Noodles)

“Janchi” means feast—these delicate wheat noodles are served at Korean celebrations for long life and good fortune. We keep the broth clean and elegant, then add a collagen boost so you get glow-from-within benefits without changing the classic flavor. It’s weeknight-easy, special-occasion worthy.

Time: 20 minutes
Serves: 2 bowls
Collagen: ~5–10 g per bowl (depending on 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

• 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: a spoon of well-fermented kimchi, blanched spinach or carrot, torn perilla leaves

Collagen finish (choose one)

• 1 scoop Crushed Tonic Pure Marine or Pure Bovine collagen, whisked into hot broth

• (Or) ½ scoop per bowl, whisked with a ladle of hot broth and stirred in individually

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 5 minutes. Taste and season with salt. Remove garlic/scallion for a clean look.

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

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

4. Collagen finish (1 min)
   Lower the broth heat. In a small cup, whisk collagen with a ladle of hot broth until smooth, then stir back into the pot. (Collagen is heat-stable at typical cooking temps; adding at the end keeps flavor pristine.)

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

why add collagen to janchi guksu

• Seamless: hydrolyzed peptides dissolve cleanly—no grit, no taste change.

• Daily dose: an easy way to reach ~5 g+ per day with a real meal.

• Tradition + function: a celebratory Korean classic with modern beauty benefits.

make it yours

• Extra clear & light: skip soy; season only with salt for a pale golden broth.

• Spicy spoon: serve with a side of gochugaru + soy + vinegar for table seasoning.

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

• Gluten note: somyeon is wheat; use thin rice noodles if you need a gluten-free swap (texture will differ).

faq

Does collagen change the taste?
No—when whisked properly, it’s neutral and keeps the broth clean.

Can I make it vegetarian?
Use a light veggie broth instead of fish stock; then stir in Pure Bovine collagen (note: marine collagen is fish-based).

Will heat destroy collagen?
No. Typical simmering is fine. We add it at the end for the purest flavor.

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

shop the products

• Korean Fish Stock (collagen broth)

• Pure Marine Collagen

• Pure Bovine Collagen
  (Link each item to its product page for internal SEO and conversions.)