Jaengban Guksu (Cold Buckwheat Noodle Platter)
A cold noodle platter where the sweet-and-tangy sauce is the star. Chewy buckwheat noodles and crisp vegetables come together in one refreshing dish.
Ingredients
Main
- Buckwheat noodles2 servings
- Onion50g
- Carrot50g
- Lettuce6 leaves
- Cabbage50g
- Crushed peanutsto taste
- Iceas needed
Sauce
- Red pepper flakes3.5 tbsp
- Soy sauce4 tbsp
- Vinegar3.5 tbsp
- Sugar2.5 tbsp
- Mild mustard1/2 tbsp
- Omija syrup (or plum syrup)1 tbsp
- Minced garlic1/2 tbsp
- Sesame saltto taste
Directions
- 1
Prepare the vegetables of your choice and julienne them all into thin strips.
- 2
Mix 3.5 tbsp red pepper flakes, 4 tbsp soy sauce, 3.5 tbsp vinegar, 2.5 tbsp sugar, 1/2 tbsp mild mustard, 1 tbsp omija (or plum) syrup, 1/2 tbsp minced garlic, and sesame salt into a sauce.
- 3
Boil the buckwheat noodles for about 4 minutes, adding half a cup of cold water once or twice for chewier noodles. Rinse in cold water, dip briefly in ice water, then drain well.
- 4
Place the noodles in a bowl and arrange the colorful vegetables around them.
- 5
Pour over the sweet-and-tangy sauce and sprinkle with crushed peanuts. A boiled egg on top makes it even better.
Tips
Adding cold water while boiling gives the noodles a springy bite. Making the sauce ahead and resting it in the fridge deepens the flavor.