Jaengban Guksu (Platter of Cold Noodles and Vegetables)
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Servings
3
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Course
Main Course
Jaengban Guksu (Platter of Cold Noodles and Vegetables)
Description
This Jaengban Guksu recipe centers on chilled buckwheat noodles known for their slightly nutty flavor and firm texture when cold. The noodles are boiled, rinsed in icy water, and drained thoroughly to maintain coldness and chewiness. Around the noodles, various fresh vegetables such as julienned cucumber, carrot, red cabbage, sliced romaine, perilla leaves, and sprouts are artfully arranged, providing crispness and vibrant color.
The sauce combines soy sauce, gochugaru chili flakes, sugar, fruit juice, vinegar, mustard powder, garlic, sesame oil, sesame seeds, and black pepper. This mix delivers a complex profile integrating savory, sweet, tart, and spicy notes that complement the coolness of the noodles and freshness of the vegetables. At the table, diners can toss the components together with sauce or mix individually to taste.
The flexible vegetable choices allow personal variation, and the dish serves well as a light meal or side during warmer weather. The inclusion of perilla leaves adds a characteristic herbal note distinctive in Korean cuisine.
Ingredients
- 6 to 8 ounces buckwheat noodle aka memil guksu, soba, green tea noodles, somyeon, somen
- 1 cucumber small, julienned
- 1 carrot medium, julienned
- 3 to 4 red cabbage leaves, julienned
- 3 to 4 romaine lettuce leaves, thinly sliced
- 6 - 8 perilla leaves aka kkaennip, thinly sliced
- 2 - 3 ounces alfalfa sprouts
- 2 - 3 ounces radish sprouts
- 1 egg boiled, thinly sliced, optional
Sauce
- 3 tablespoons soy sauce
- 2 - 3 teaspoons gochugaru adjust to taste, Korean red chili pepper flakes
- 2 tablespoons sugar
- 3 tablespoons orange juice or apple or any other fruit juice
- 2 tablespoons vinegar adjust to taste
- 1 teaspoon mustard powder mixed with 2 teaspoons water (optional, hot, aka gyeoja
- 1 teaspoon garlic minced
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- pinch black pepper
Instructions
- Mix all sauce ingredients and keep it cool in the fridge.
- Prepare the vegetables and keep them cool in the fridge or in ice water (drain well before using).
- Bring a medium pot of water to a boil. Cook the noodles according to the package instructions (5 - 6 minutes). Drain quickly and shock in cold water to stop cooking. Drain and rinse in icy cold water until the noodles are very cold. Make two or three mounds. Place the mounds in a colander to drain.
- Place the noodles in the middle of a large platter, and arrange the cold vegetables nicely around the noodles. At the table, you can toss everything together with the sauce or let each person take his or her portion and then mix it with the sauce to taste.
- You can practically use any salad vegetables you like, including colorful bell peppers, onions, bean sprouts, watercress, and spring mix.
User Reviews
Overall Rating
5
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