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Janchi guksu
''Janchi guksu'' is a Korean noodle dish consisting of wheat flour noodles in a light broth made from anchovy and sometimes also ''dasima'' (kombu). Beef broth may be substituted for the anchovy broth. It is served with a sauce made from sesame oil, ''ganjang'', and small amounts of chili pepper powder and scallions. Thinly sliced ''jidan'' (지단, fried egg), ''gim'' (laver), and zucchini are added on top of the dish as garnishes.〔 (Janchi guksu ) at Doosan Encyclopedia〕
== History ==
The name derives from the Korean word ''janchi'' (잔치, literally "feast" or "banquet"), because the noodle dish has been eaten for special occasions like wedding feasts, birthday parties, or ''hwangap'' (60th birthday celebration) throughout Korea. The word ''guksu'' means "noodles" in Korean, and noodles symbolise longevity - in life, in a marriage.
There are records of ''guksu'' dating back to the Goryeo period. In the book ''Dongguk Isangguk Jeonjip'' Book 6 (hangul:동국이상국전집 6, hanja:東國李相國全集) there is a mention of ''guksu'' in a line of poetry, and in the book ''Goryeo Dogyeong'' (hangul:고려도경, hanja:高麗圖經) written by an envoy from the Chinese Song Dynasty it is mentioned that ''guksu'' was eaten on special occasions as wheat was rare and expensive in Goryeo. 〔 (Guksu's meaning ), Tongil News 2010-05-20. Retrieved 2010-06-19〕 (The most common ingredients for noodles were buckwheat or starch.)〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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