Spicy Noodle Salad Platter (Jaengban Guksu)
Bright, spicy, and so refreshing — this colorful noodle salad platter (jaengban guksu) is perfect for sharing! A quick, flavor-packed Korean dish you’ll want to make all summer long.
Servings: 4
Ingredients
MAIN
- 50 g lettuce (butterhead or baby cos lettuce), (1.7 ounces), thinly sliced
- 5 g perilla leaves (0.17 ounces), thinly sliced
- 100 g cucumber , julienned
- 90 g carrot , julienned
- 100 g red cabbage (3.5 ounces), thinly sliced
- 2 boiled eggs , cut in half length ways
- 200 g soba noodles (buckwheat noodles),( 7 ounces)
SAUCE
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili powder or Korean chili flakes)
- 2 Tbsp raw sugar
- 1 Tbsp honey
- 3 Tbsp apple cider vinegar or rice wine vinegar
- 1 Tbsp soy sauce , regular (e.g. kikkoman)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1 tsp minced garlic
- 1/2 tsp hot mustard paste
Instructions
- Combine the sauce ingredients in a small bowl and mix well. Set aside.
- 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.
- Arrange the prepared vegetables on a large platter. Place the noodles in the middle and add the sauce, then top up with boiled eggs.
- Serve. To eat, mix them well with your hands (gloved) or use a pair of chopsticks or tongs.
Notes
- 1 Tbsp = 15 ml, 1 cup = 250 ml
- If you want to learn more about Korean ingredients, check my essential Korean ingredients list.