Jaengban guksu (Korean cold spicy noodle platter)

Based on 7 ratings

Xueci Cheng

Associate Food Editor at Kitchen Stories

instagram.com/scharf.xueci/

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g soba noodles
cucumber
carrot
tomato
radishes
½ head iceberg lettuce
apples
onion
2 cloves garlic
1 tsp ginger
eggs
1 tsp Korean chili flakes
2 tbsp gochujang
2 tbsp rice vinegar
1 tbsp soy sauce
2 tsp sugar
salt
1 tbsp toasted sesame oil (for serving)
ice cubes (for serving)
sesame seed (for garnish)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot
  • sieve
  • food processor
  • fine sieve
  • bowl (small)

Nutrition per serving

Cal
453
Protein
18 g
Fat
8 g
Carb
85 g
  • Step 1/4

    Julienne cucumber and carrots. Slice tomato and shred iceberg lettuce into thin strips. Thinly slice the radishes. Halve and core the apples. Julienne half of the apples and set the other half aside for the sauce (you can put the apples in water to prevent browning). Peel onion, garlic and ginger.
    • cucumber
    • carrot
    • tomato
    • ½ head iceberg lettuce
    • radishes
    • apples
    • onion
    • 2 cloves garlic
    • 1 tsp ginger
    • cutting board
    • knife

    Julienne cucumber and carrots. Slice tomato and shred iceberg lettuce into thin strips. Thinly slice the radishes. Halve and core the apples. Julienne half of the apples and set the other half aside for the sauce (you can put the apples in water to prevent browning). Peel onion, garlic and ginger.

  • Step 2/4

    Cook soba noodles according to package instructions. Once the soba noodles are cooked, strain and rinse them with cold water until they are cool. Set aside. Boil the eggs for approx. 6 min. Remove them from the pot and let cool. Peel the eggs, then quarter or halve each.
    • 300 g soba noodles
    • eggs
    • pot
    • sieve

    Cook soba noodles according to package instructions. Once the soba noodles are cooked, strain and rinse them with cold water until they are cool. Set aside. Boil the eggs for approx. 6 min. Remove them from the pot and let cool. Peel the eggs, then quarter or halve each.

  • Step 3/4

    In a food processor, puree half of the apple, onion, garlic and ginger (add 2 tbsp water if it’s too dry). Strain through a fine sieve and collect the juice. Combine the juice with Korean chili flakes, gochujang, rice vinegar, soy sauce, and sugar. Season with salt. Mix to combine.
    • 1 tsp Korean chili flakes
    • 2 tbsp gochujang
    • 2 tbsp rice vinegar
    • 1 tbsp soy sauce
    • 2 tsp sugar
    • salt
    • food processor
    • fine sieve
    • bowl (small)

    In a food processor, puree half of the apple, onion, garlic and ginger (add 2 tbsp water if it’s too dry). Strain through a fine sieve and collect the juice. Combine the juice with Korean chili flakes, gochujang, rice vinegar, soy sauce, and sugar. Season with salt. Mix to combine.

  • Step 4/4

    Before serving, combine the sauce with some ice cubes. Place a nest of noodles in the middle of a big serving bowl or plate, and arrange the salad ingredients around the edge. Place eggs on top  and garnish with sesame seeds and a drizzle of toasted sesame oil. Serve with the spicy sauce, or pour it over the top. Enjoy!
    • ice cubes (for serving)
    • sesame seed (for garnish)
    • 1 tbsp toasted sesame oil (for serving)

    Before serving, combine the sauce with some ice cubes. Place a nest of noodles in the middle of a big serving bowl or plate, and arrange the salad ingredients around the edge. Place eggs on top and garnish with sesame seeds and a drizzle of toasted sesame oil. Serve with the spicy sauce, or pour it over the top. Enjoy!