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, finely sliced
  • 1/2 Chinese Cabbage, finely sliced
  • 3/4 Large carrot, julienned
  • Kimchi, finely chopped
  • Seaweed
  • Note: You can use whatever vegetables you like – Suggestions: cucumber, zucchini, bean sprouts, egg, fresh herbs


  • 4 tsp Korean Red Chilli Pepper Flakes (Gochugaru)
  • 4 tbsp Lemon juice
  • 6-7 tbsp Orange juice, freshly squeezed
  • 4 tbsp Chinese Light Soy Sauce (or 5 tbsp kikkoman or Korean soy) Chinese Light Soy is saltier
  • 5 tbsp liquid sweetener e.g. honey/agave nectar)
  • 2 tsp minced garlic
  • 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 submerged in ice water.
  2. Prepare sauce by mixing all the ingredients together. Taste and adjust seasoning. 
  3. Plate up the noodles and vegetables. Garnish with seaweed. Serve together.


Zoe & Mia

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