My Korean KitchenSpicy Noodle Salad Platter (Jaengban Guksu)
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Ingredients
Serves 4- 1 tsp minced garlic
- 100 g cucumber (, julienned)
- 100 g red cabbage ((3.5 ounces), thinly sliced)
- 3 Tbsp apple cider vinegar (or rice wine vinegar)
- 50 g lettuce ((butterhead or baby cos lettuce), (1.7 ounces), thinly sliced)
- 90 g carrot (, julienned)
- 2 boiled eggs (, cut in half length ways)
- 1 Tbsp honey
- 1 Tbsp soy sauce (, regular (e.g. kikkoman))
- 1/2 tsp hot mustard paste
- 2 Tbsp raw sugar
- 200 g soba noodles ((buckwheat noodles),( 7 ounces))
- 1 Tbsp sesame oil
- 1 Tbsp gochugaru ((Korean chili powder or Korean chili flakes))
- 1 Tbsp sesame seeds
- 2 Tbsp gochujang ((Korean chili paste))
- 5 g perilla leaves ((0.17 ounces), thinly sliced)
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Steps
- Step 1
Combine the sauce ingredients in a small bowl and mix well. Set aside.
- Step 2
Boil some water in a pot over medium high heat. Once boiling, add the noodles and boil for the time instructed on the package. When the noodles are cooked, drain and run some cold water over them to cool them down. Drain.
- Step 3
Arrange the prepared vegetables on a large platter. Place the noodles in the middle and add the sauce, then top up with boiled eggs.
- Step 4
Serve. To eat, mix them well with your hands (gloved) or use a pair of chopsticks or tongs.
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Combine the sauce ingredients in a small bowl and mix well. Set aside.
Source: My Korean Kitchen
