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Jaengban Guksu (Platter of Cold Noodles and Vegetables)
5 from 15 votes

Jaengban Guksu (Platter of Cold Noodles and Vegetables)

Jaengban Guksu is a Korean dish featuring cold buckwheat noodles served with an assortment of crisp, fresh vegetables and a tangy, spicy sauce. The noodles are cooked and chilled, then arranged on a platter surrounded by julienned cucumber, carrot, red cabbage, romaine lettuce, perilla leaves, sprouts, and optional boiled egg slices. The dish offers a refreshing mix of textures and a flavorful balance of savory, sweet, spicy, and acidic elements.

Prep Time
20 mins
Cook Time
10 mins
Servings: 3
Course: Main Course
Cuisine: Asian, Korean

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

    Cup of Yum
  1. Mix all sauce ingredients and keep it cool in the fridge.
  2. Prepare the vegetables and keep them cool in the fridge or in ice water (drain well before using).
  3. 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.
  4. 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.
  5. You can practically use any salad vegetables you like, including colorful bell peppers, onions, bean sprouts, watercress, and spring mix.