Korean Cold Noodles with Vegetables (Jaengban Guksu/ 쟁반국수)

Korean Noodles

Korean Noodles 2

Korean Noodles 3

Adapted from KoreanBapsang

Ingredients -Serves 4-5

  • 300g Buckwheat Noodles
  • 1 Red Bell Pepper
  • 1/2 Chinese Cabbage
  • 3/4 Large carrot, shredded in food processor
  • Kimchi
  • Seaweed, Cut into thin strips
  • Boiled Egg (optional) –  I forgot about this

Note: You can use whatever vegetables you like – Suggestions: cucumber, perilla leaves, bean sprouts, red cabbage, fresh herbs like mint)

Sauce: (we doubled it for the portion of noodles above)

  • 1 tbsp Sesame Oil
  • 2 tsp Korean Red Chilli Pepper Flakes (Gochugaru)
  • 2 tbsp White Vinegar
  • 3 tbsp Orange juice
  • 2 tbsp Chinese Light Soy Sauce (3 tbsp kikkoman or Korean soy) Chinese Light Soy is saltier
  • 2 tbsp White sugar
  • 1 tsp minced garlic
  • sesame seeds (optional) – I didn’t have any, so I didn’t put it in
  • Pinch of Pepper (optional)

How to Make:

  1. Cook the noodles according to the package. Remember to immediately run the noodles under cold water for a minute and leave it aside with ice cubes.
  2. Chop cabbage and bell pepper into thin shreds. Place vegetables onto a place and put kimchi into the center.
  3. Prepare sauce by mixing all the ingredients together. Adjust according to taste.(When we made 3 portions of this the second time, we added 1 more tbsp white vinegar, orange juice and 2 tbsp sugar).
  4. Plate up the noodles ( I just used my hands to swirl the noodles). Garnish with seaweed. Serve together.


Zoe & Mia


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