Jaengban guksu, (cold noodles with vegetables)

 

Jaengban guksu is a cold noodle dish served in a large platter with lots of

fresh vegetables. It’s usually for more than one person and is meant to be shared at the table. Jaengban guksu is a type of bibim guksu, which typically is mixed with a tangy and spicy red chili pepper sauce. I used green tea noodles here, but you can use any noodles you want.

Also, it’s versatile, so you can use almost any salad vegetables you like, such as bell peppers, onions, bean sprouts and spinach. If you have leftover grilled meat or shrimp, it would be a perfect addition to this dish. Imagine sitting down at the table with your family and friends in front of this beautifully refreshing platter! It will be a nice conversation starter no matter whom you’re sharing it with!

2-3 servings

Ingredients:

● 180 grams buckwheat (memil guksu/soba) or green tea (nokcha) noodles

● 1 Korean cucumber (or Kirby/pickling cucumber), julienned

● 1 medium carrot, julienned

● 3 to 4 red cabbage leaves, julienned

● 3 to 4 Romaine lettuce leaves, thinly sliced

● 6-8 perilla leaves (kkaennip), thinly sliced

● 60 grams Alfalfa and/or radish sprouts

● 1 boiled egg (optional)

Sauce:

● 3 tablespoons soy sauce

● 2-3 teaspoons Korean red chili pepper flakes (gochugaru) (adjust to taste)

● 2 tablespoons sugar

● 3 tablespoons orange juice (or apple or any other fruit juice)

● 2 tablespoons vinegar (adjust to taste)

● 1 teaspoon hot mustard powder (gyeoja), mixed with 2 teaspoons water (optional)

● 1 teaspoon minced garlic

● 1 tablespoon sesame oil

● 1 tablespoon sesame seeds

● Pinch pepper

Mix all sauce ingredients well, and keep the sauce 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 so they 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 nicely arrange the cold vegetables 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.

See more recipes at www.koreanbapsang.com

By Ro Hyo-sun