Instant Pot Janchi Guksu

instant pot korean janchi guksu noodles in broth

I made this in the Instant Pot because we wanted something really fast (like 5 minutes or less, haha!) but warm. I was thinking of doing a bibimgooksu, but because it was cold out, wanted broth. This came together really fast because I used my food processor to shred the veggies.


  • 1/2 lb of somyun/somen noodles
  • 5 cups of anchovy broth (this is a must!)
  • 1/2 cup of shredded zucchini
  • 1/2 cup of shredded carrot
  • 2 eggs, beaten
  • Korean toasted seaweed, cut into strips
  • green onions, sliced
  • salt and pepper to taste


  1. Set Pot to SAUTE, and adjust to HIGH. When water starts boiling, cook noodles for 3-4 minutes. Drain immediately and rinse with cold water. Set aside.
  2. Make anchovy stock with this recipe.
  3. Set Instant Pot to SAUTE again, add noodles and drained stock back into the pot. Add shredded zucchini, carrot and egg. Let cook for 2-3 minutes until the veggies soften and the egg cooks all the way through. Season with salt and pepper to taste.
  4. Serve topped with green onions and seaweed, and with a side of kimchi.


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