Ingredients with Measurements:
- 500g of thin wheat noodles
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/2 onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/2 cup of kimchi, chopped
- 1/4 cup of gochujang (Korean chili paste)
- 2 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, grated
- Salt and pepper to taste
- Sesame seeds and chopped green onions for garnish
Special equipment needed:
- Large pot for boiling noodles
- Colander for draining noodles
- Large mixing bowl for tossing noodles and vegetables
- Small mixing bowl for making the sauce
Step-by-step instructions:
1. Boil the noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
2. In a small mixing bowl, whisk together gochujang, soy sauce, rice vinegar, sugar, sesame oil, garlic, ginger, salt, and pepper to make the sauce.
3. In a large mixing bowl, combine the cooked noodles, cucumber, carrot, onion, red bell pepper, green bell pepper, and kimchi.
4. Pour the sauce over the noodle mixture and toss until everything is well coated.
5. Transfer the noodle salad to a large platter or individual plates.
6. Garnish with sesame seeds and chopped green onions.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 4g
Protein: 10g
Carbohydrates: 70g
Fiber: 5g
Sugar: 10g
Sodium: 800mg
Substitutions for ingredients:
- Thin wheat noodles can be substituted with soba noodles or spaghetti.
- Cucumber, carrot, onion, and bell peppers can be substituted with any vegetables of your choice.
- Kimchi can be substituted with pickled vegetables or sauerkraut.
Variations:
- Add cooked shrimp, chicken, or beef for added protein.
- Use different types of noodles for a different texture.
- Add sliced hard-boiled eggs for a more filling meal.
Tips and tricks:
- Rinse the noodles under cold water to prevent them from sticking together.
- Make the sauce ahead of time and store it in the refrigerator until ready to use.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the noodle salad on a large platter or individual plates.
Garnishes:
Garnish with sesame seeds and chopped green onions.
Pairings:
Pair with a cold beer or iced tea.
Suggested side dishes:
Serve with steamed rice or Korean side dishes such as kimchi, pickled vegetables, or fried tofu.
Troubleshooting advice:
- If the noodle salad is too dry, add more sauce.
- If the noodle salad is too spicy, add more vegetables or noodles to dilute the spiciness.
Food safety advice:
Make sure to wash all vegetables before using them.
Food history:
Jaengban guksu is a Korean noodle salad that originated in the city of Chuncheon in Gangwon Province.
Flavor profiles:
Spicy, tangy, and savory.
Serving suggestions:
Serve as a main dish or as a side dish.
Related Categories
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Region: Korean