Summer is the perfect time for cold noodles! Jengban guksu is a popular Korean cold noodle dish that features thinly sliced vegetables and a spicy, sweet sauce. This is also the perfect dish for practicing your knife skills. The majority of the time it takes to make this dish is cutting up the vegetables, so sharpen your knives!
Feel free to sub in any veggies you have left in your fridge. I absolutely love how colorful, flavorful and healthy this noodle dish is. I recommend letting the marinade rest in the fridge overnight, but it is okay to use after 30 minutes. Resting it overnight allows the bitterness of the gochugaru (Korean red pepper flakes) to subside. This dish is perfect for serving up for a crowd! Give it a try and let me know what you think in the comments down below!
Jaengban Guksu (Korean Spicy Cold Noodles)
Ingredients
- 1/4 Head Purple cabbage
- 1/2 Cucumber
- 1/2 Red bell pepper
- 1/4 Red onion
- 1/2 Carrot
- 1 Egg
- 1/2 cup Kimchi Chopped
- 9 oz Soba noodles Three bundles
- 1 Hard boiled egg Optional
Jaengban Guksu Sauce
- 1 Apple
- 1/4 Onion
- 5 cloves Garlic Minced
- 2 tbsp Soy sauce
- 2 tbsp Gochugaru
- 2 tbsp Rice wine vinegar
- 1 tbsp Sugar
- 1 tbsp Gochujang
- 1 tsp Sesame seeds
Instructions
- Peel apple. Cut onion and apple into small chunks. Add to blender and until well blended. Add to a bowl with remaining sauce ingredients and mix. Cover and refrigerate for at least 30 minutes, preferably overnight.
- Meanwhile, julienne carrots, cucumber, bell pepper. Thinly slice cabbage and onion. Add 1 egg to a bowl and beat, season with salt and pepper. Heat a small pan over medium heat and drizzle with olive oil. Add beat egg, moving pan to evenly spread the egg, and cook until top is almost cooked through, about 1-2 minutes. Flip and cook for 10 seconds and remove from pan. Thinly slice egg.
- Bring a large pot of water to a boil. Add soba noodles and cook for about 7-8 minutes. Drain and rinse thoroughly with cold water until noodles are cold.
- Add noodles and chopped kimchi to bowl with sauce and mix to coat. Arrange vegetables on the edge of a large plate, place noodles in a bundle in the middle. Drizzle with extra sauce and top with hard boiled egg if desired. Mix and enjoy!
