Ingredients with Measurements:
- 8 oz. sweet potato noodles
- 1 large sweet potato, peeled and cut into small cubes
- 1 small cucumber, julienned
- 1 small carrot, julienned
- 1/2 small red onion, thinly sliced
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted peanuts
- 1/4 cup sesame seeds
- 1/4 cup soy sauce
- 2 tbsp. rice vinegar
- 2 tbsp. honey
- 1 tbsp. sesame oil
- 1 tbsp. gochujang (Korean chili paste)
- 1 tbsp. grated ginger
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Colander
- Large pot
- Skillet
- Mixing spoon
- Serving platter
Step-by-step instructions:
1. Cook the sweet potato noodles according to the package instructions. Drain and rinse with cold water. Set aside.
2. In a skillet, heat up some oil over medium-high heat. Add the sweet potato cubes and cook until tender and lightly browned. Set aside.
3. In a large mixing bowl, combine the cooked sweet potato noodles, sweet potato cubes, cucumber, carrot, red onion, scallions, cilantro, and peanuts.
4. In a separate bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, gochujang, grated ginger, minced garlic, salt, and pepper.
5. Pour the dressing over the noodle mixture and toss until everything is well coated.
6. Transfer the noodle salad to a serving platter and sprinkle with sesame seeds.
7. Serve immediately or refrigerate until ready to serve.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 270
Fat: 10g
Carbohydrates: 40g
Protein: 6g
Fiber: 4g
Sugar: 12g
Sodium: 800mg
Substitutions for ingredients:
- Instead of sweet potato noodles, you can use regular wheat noodles or rice noodles.
- Instead of sweet potato, you can use butternut squash or pumpkin.
- Instead of peanuts, you can use cashews or almonds.
- Instead of gochujang, you can use sriracha or red pepper flakes.
Variations:
- Add some cooked shrimp or chicken for extra protein.
- Use different vegetables such as bell peppers, snow peas, or bean sprouts.
- Make it vegan by omitting the honey and using agave nectar instead.
Tips and tricks:
- Rinse the sweet potato noodles with cold water after cooking to prevent them from sticking together.
- Make the dressing ahead of time and store it in the refrigerator until ready to use.
- Toast the sesame seeds in a dry skillet over medium heat for a few minutes to enhance their flavor.
Storage instructions:
Store the noodle salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This dish is best served cold, but you can heat it up in the microwave or on the stovetop if desired.
Presentation ideas:
Arrange the noodle salad on a large platter and garnish with extra cilantro and peanuts.
Garnishes:
Chopped cilantro and roasted peanuts.
Pairings:
This dish pairs well with a light and refreshing white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve this noodle salad with some steamed edamame or a side of kimchi.
Troubleshooting advice:
If the dressing is too thick, add a splash of water to thin it out.
Food safety advice:
Make sure to thoroughly wash all vegetables before using them in the recipe.
Food history:
Jaengban Guksu is a Korean cold noodle dish that is typically served in the summertime. It is often made with buckwheat noodles, but this version uses sweet potato noodles for a unique twist.
Flavor profiles:
This dish is sweet, spicy, and savory all at once. The sweet potato adds a natural sweetness, while the gochujang provides a spicy kick. The soy sauce and sesame oil add a savory umami flavor.
Serving suggestions:
Serve this noodle salad as a light and refreshing lunch or as a side dish at a summer barbecue.
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Region: Korean