In March 2026, Jin, Jimin and V of BTS stepped into the Vogue kitchen to make BTS janchi guksu and misugaru. The noodles looked simple: a clear broth, thin wheat noodles, vegetables and a soy-based seasoning sauce. But the name carries much more meaning than “noodle soup.”
Janchi-guksu (잔치국수) literally means “banquet noodles” or “party noodles.” It is the kind of warm, light bowl Koreans associate with weddings, family celebrations and an easy meal at home. If the Vogue video made you wonder what the dish tastes like—or what to buy outside Korea—this guide is for you.
Quick answer: Janchi-guksu is made with thin wheat noodles in a clear, savory broth, usually topped with egg, zucchini, carrot, seaweed and a spoonful of seasoned soy sauce. It is gentler and less spicy than many Korean dishes. BTS served it with misugaru, a nutty drink made from roasted grain powder.
Editorial note: K-Food Explained is not affiliated with BTS, Vogue or their representatives. This is an independent Korean food guide based on the publicly released Vogue feature and Korean food sources linked below.
What Did BTS Cook with Vogue?
In Vogue’s Now Serving video, Jin took the lead while Jimin and V worked beside him. They made two Korean favorites:
- Janchi-guksu: warm Korean “party noodles” in broth
- Misugaru: a drink made by mixing roasted multigrain powder with water or milk and a sweetener
Vogue describes janchi-guksu as one of Jin’s favorite dishes to cook at home. The members also talked about craving kimchi stew and pork belly while touring. Jin preferred the noodle seasoning sauce on the sweet side, while the misugaru led to a playful sugar-versus-honey debate.
Read Vogue’s accompanying BTS food feature →
What Is Janchi-Guksu?
Janchi-guksu is a Korean noodle soup made with somyeon, very thin wheat noodles that cook in only a few minutes. The noodles are placed in a bowl and covered with a clear broth. A traditional broth often uses dried anchovies and kelp, although beef, vegetable and mushroom versions also exist.
The bowl is usually finished with neat strips of cooked egg and vegetables such as zucchini and carrot. Roasted seaweed, scallions and kimchi may appear on top or beside it. A separate yangnyeomjang—seasoned soy sauce with scallion, garlic, sesame and sometimes gochugaru—lets each person make the broth saltier, sweeter or spicier.
There is no single required topping arrangement. Some bowls are colorful and carefully layered; others are deliberately plain. The essential character is thin noodles in a light, clean-tasting broth rather than a heavy sauce.
Why Are They Called “Party Noodles”?
Janchi means a feast or celebration, and guksu means noodles. Long noodles have traditionally carried wishes for longevity and a long-lasting marriage, which is why noodle dishes became closely connected with weddings and other major gatherings.
The connection became so familiar that asking an unmarried person, “When are we going to eat guksu?” could be understood as asking when they planned to marry. That does not mean janchi-guksu is reserved for formal occasions today. It is also an inexpensive everyday lunch, a market meal and a comforting bowl people make at home.
The Korea Tourism Organization describes banquet noodles as thin noodles served in a rich anchovy, large-eyed herring and kelp broth, topped with scallions and egg strips. See the official VISITKOREA description →
What Does Janchi-Guksu Taste Like?
The first impression is warm, savory and gentle. Anchovy and kelp give the broth umami without making it thick. Somyeon noodles are soft and smooth, while egg and lightly cooked vegetables add small changes in sweetness and texture.
If you add only a little seasoning sauce, the bowl stays delicate. Add more and it becomes saltier, more garlicky and slightly spicy. Kimchi on the side gives you acidity and heat between mouthfuls.
- Spice level: usually mild; gochugaru is optional
- Texture: soft, slippery noodles with tender vegetables
- Broth: clear and savory rather than creamy or oily
- Best comparison: lighter than ramyeon and thinner than kalguksu
A Practical BTS-Inspired Janchi-Guksu Bowl
Vogue’s video is a cooking feature, not a complete measured recipe. The shopping list below is a practical two-bowl version based on the dish shown in the video and standard Korean preparations. It is not presented as Jin’s exact private recipe.
For two bowls
- 7 ounces (200 g) Korean somyeon or Japanese somen noodles
- 5 cups anchovy-and-kelp broth
- 1/2 small zucchini, cut into thin strips
- 1/3 small carrot, cut into thin strips
- 1 egg, cooked as a thin omelet and sliced
- 1 sheet roasted seaweed, cut or crushed
- Chopped scallion, sesame seeds and kimchi for serving
Simple seasoning sauce
- 3 tablespoons soy sauce
- 1 scallion, finely chopped
- 1 small garlic clove, minced
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds
- 1/2 teaspoon gochugaru, optional
- 1/2 teaspoon sugar or honey, optional; add a little more if you like Jin’s sweeter direction
How to put it together
- Warm and season the broth. Add soup soy sauce or salt gradually. Keep it lighter than you think because the topping sauce adds more salt later.
- Cook the toppings. Lightly sauté the zucchini and carrot. Cook the egg in a thin sheet, cool it and cut it into strips.
- Mix the seasoning sauce. Combine everything in a small bowl and taste. It should be concentrated because diners add only a spoonful at a time.
- Boil the noodles according to the package. Somyeon cooks quickly, often in about three minutes. Stir so it does not clump.
- Rinse the cooked noodles thoroughly in cold water. This removes surface starch and stops the thin noodles from becoming gummy. Drain well.
- Assemble immediately. Divide the noodles between bowls, pour over hot broth and arrange the toppings. Add seasoning sauce at the table.
For a more traditional measured recipe, The Korea Herald’s janchi-guksu guide includes an anchovy-and-kelp broth, beef, egg, zucchini, carrot and a separate seasoning sauce. Read the Korea Herald recipe →
Shopping Outside Korea: What to Look For
Somyeon noodles
Look for somyeon, somen or “thin wheat noodles.” Korean and Japanese products both work for this bowl, although salt levels and cooking times vary. Do not substitute thick udon if you want the light texture seen in the BTS video.
Anchovy broth
Korean markets sell dried soup anchovies, kelp and convenient broth packets or coins. If the nearest Korean market is far away, start with my guide to buying Korean ingredients online in the USA. A kelp-and-dried-shiitake broth is the easiest vegetarian alternative.
Soup soy sauce
Korean soup soy sauce is salty but light in color, so it seasons clear broth without turning it dark. Regular soy sauce works in an emergency; use less, then finish with salt. If the package is only in Korean, my Korean food label guide will help you find ingredients and allergen statements.
What Is the Misugaru BTS Drank?
Misugaru (미숫가루), also written misutgaru, is a powder made from roasted grains, beans and sometimes seeds. It has a nutty, toasted flavor that can remind first-time drinkers of cereal milk, roasted barley or a lightly sweet grain shake.
The exact mixture is not standardized. One package may contain rice, barley and soybeans; another may include black beans, millet, Job’s tears, sesame or peanuts. That is why two brands can taste quite different.
To drink it, whisk or shake the powder with cold water or milk and add honey or sugar to taste. Start with two tablespoons of powder per cup, then adjust. A sealed bottle or protein shaker is easier than trying to dissolve the fine powder with a spoon.
Allergy warning: Check every misugaru label. Depending on the blend, it may contain wheat, barley, soy, sesame, peanuts or other allergens. Somyeon is also normally wheat-based, and a traditional janchi-guksu broth contains fish.
Janchi-Guksu vs. Other Korean Noodles
| Dish | Noodle and broth | Main difference |
|---|---|---|
| Janchi-guksu | Thin wheat noodles in clear broth | Light, mild and linked with celebrations |
| Kalguksu | Thicker knife-cut wheat noodles in broth | Chewier and usually more substantial |
| Bibim-guksu | Thin noodles mixed with spicy sauce | Usually cold and much spicier |
| Ramyeon | Curly instant noodles in seasoned soup | Stronger, saltier and more processed |
| Makguksu | Buckwheat-based noodles, often served cold | Nuttier flavor and a different noodle texture |
If you want a chewy, spicy Korean dish rather than a mild noodle soup, try my tteokbokki recipe and ingredient guide. For the BTS bowl, however, keep the broth clean and let the toppings stay simple.
Frequently Asked Questions
Did all seven BTS members cook janchi-guksu in the Vogue video?
No. The cooking segment features Jin, Jimin and V. They introduce themselves as BTS and prepare janchi-guksu and misugaru together.
Is janchi-guksu spicy?
Usually not. The basic broth is mild. The optional seasoned soy sauce may contain gochugaru or fresh chili, so you control the heat at the table.
Can I make janchi-guksu vegetarian?
Yes. Replace the anchovy broth with kelp and dried shiitake broth. Check kimchi and sauce labels too, because some contain fish sauce or seafood.
Are somyeon and somen the same?
They are closely related thin wheat noodles, and Japanese somen is a practical substitute for Korean somyeon. Follow the package time because thickness and salt content vary by brand.
Is misugaru gluten-free?
Not automatically. Some blends contain barley or wheat, and cross-contact is possible. Buy only a product specifically labeled gluten-free if you need to avoid gluten for medical reasons.
My recommendation: Make the noodles mild the first time and keep the seasoning sauce beside the bowl. That lets you taste the anchovy-and-kelp broth before deciding how salty, sweet or spicy you want it. Then shake a small glass of misugaru to understand why the two made such a comfortable Korean meal in the BTS video.
