Jaengban Guksu (Korean Cold Noodles and Vegetables)

June 25, 2012
 cold noodles with vegetables
 
This year, the summer solstice arrived with a record-breaking heat wave in the U.S. East Coast. It’s only June, and we had temperatures near 100 degrees last week. It’s cooled down a bit for the weekend, but we all know the hot days of summer are definitely here to stay. You’ve probably been thinking about cold salads lately! Well, we’ve had it on our minds! 
 
For Koreans, summer is time for cold noodles. There are so many varieties. Naengmyeon, kong guksu, bibim guksu, and dongchimi guksu to name a few. Each of these also has several variations. Some are made with cold broth, and others are typically dressed with a spicy sauce. Today, I made Jaengban guksu (쟁반 국수), which is a cold noodle dish served in a large platter with lots of fresh vegetables. Jaengban means a large platter/tray in Korean, and guksu means noodles. It’s usually for more than one serving and meant to be shared at the table. Each person takes a desired portion from the platter, just like taking a portion of salad from a salad bowl. It is a type of bibim guksu, so the noodles are mixed with a tangy spicy red chili pepper sauce before eating. 
 

cold noodles with vegetables

Buckwheat noodles are typical for this dish, but you can use any noodles. I used green tea noodles here. It’s common to add some cooked meat. If you have left over grilled chicken or beef, it will be a perfect addition to this dish. Shrimp would be a great addition as well. This noodle dish is also perfect as a pot luck dish or an accompanying dish to your Korean BBQ. Imagine sitting down at the table, with your family or friends, in front of this beautifully refreshing platter! It will be a nice conversation starter no matter whom you’re sharing it with! 

jaengban guksu

 

2 – 3 servings
Ingredients:
6 ounces buckwheat (memil guksu/soba) or green tea (nokcha) noodles (or somyeon/somen)
1 Korean cucumber (or Kirby/pickling cucumber), julienned
1 medium carrot, julienned
3 to 4 red cabbage leaves, julienned
3 to 4 Romaine lettuce leaves, thinly sliced
6 – 8 perilla leaves (kkaennip), thinly sliced
2 – 3 ounces Alfalfa and/or radish sprouts
1 boiled egg (optional)

(You can practically use any salad vegetables you like, including colorful bell peppers, onions, bean sprouts, watercress, and spring mix.)

Sauce:
3 tablespoons soy sauce  
2 – 3 teaspoons Korean red chili pepper flakes (gochugaru) (adjust to taste)
2 tablespoons sugar
3 tablespoons orange juice (or apple or any other fruit juice)
2 tablespoons vinegar (adjust to taste)
1 teaspoon hot mustard powder (gyeoja), mixed with 2 teaspoons water (optional)
1 teaspoon minced garlic
1 tablespoon sesame oil
1 tablespoon sesame seeds
pinch pepper

Mix all sauce ingredients and keep it cool in the fridge.





Prepare the vegetables and keep them cool in the fridge or in ice water (drain well before using). 

Bring a medium pot of water to a boil. Cook the noodles according to the package instructions (5 – 6 minutes). Drain quickly and shock in cold water to stop cooking. Drain and rinse in icy cold water until the noodles are very cold. Make two or three mounds. Place the mounds in a colander to drain. 


Place the noodles in the middle of a large platter, and arrange the cold vegetables nicely around the noodles. At the table, you can toss everything together with the sauce or let each person take his or her portion and then mix it with the sauce to taste. 

 
Filed Under: Main Dish, Noodles and Rice, Recipes, Vegetables, Vegetarian dish 31 Comments

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Comments

  1. Chung-Ah | Damn Delicious says:
    June 25, 2012 at 4:20 am
    I love everything about this! It's perfect for the warm weather that we've been having.
    Reply
  2. Pola M says:
    June 25, 2012 at 4:39 am
    Looks delicious! So colorful and fresh! Perfect for summer!
    Reply
  3. Raymund says:
    June 25, 2012 at 8:25 am
    Wow thats a very colourful plate, love this one
    Reply
  4. bento mum says:
    June 25, 2012 at 4:55 am
    I'm making this tonight!
    Reply
  5. erica says:
    June 25, 2012 at 1:30 pm
    Ah, this looks absolutely delicious! I'm in Seoul right now and heading to Busan next week--wish I could find a place that served something as fresh and healthy-looking as this! (Would you happen to have any recommendations for Seoul or Busan?) Stay cool with all the hot weather!
    Reply
    • Hyosun Ro says:
      June 26, 2012 at 2:53 am
      You're in Seoul? How nice!You were there last summer too. I'm so envious of you. I can't remember the names of the places, but there are so many good ones everywhere. Just ask locals. Have you seen these? http://www.cnngo.com/seoul/eat/10-best-korean-restaurants-seoul-114014
      http://www.zenkimchi.com/FoodJournal/restaurant/10-days-in-seoul-a-food-guide/
      When you go to Busan, make sure to visit Jagalchi Shijang - a big street market with lots of seafood. You'll love it. Have a wonderful time!
      Reply
  6. Nami | Just One Cookbook says:
    June 25, 2012 at 5:15 pm
    Japanese and Korean (as well as other Asian cuisines) have so many similar dishes. We have similar dishes like this (but not spicy) and I always enjoyed eating in hot humid weather in Japan. Since I came to SF, summer is rather comfortable nice warm weather and never occurred to cook this. We need some heat here to enjoy more pool time. I'm at my son's swim camp now and it's freezing!
    Reply
  7. Sandra M. says:
    June 26, 2012 at 6:24 am
    We can defiantly feel the heat over here too. It has been crazy hot last few days! I love your idea! Not only that this looks fresh and healthy but delicious too! I love all the colors and your presentation..very appealing and beautiful!
    Reply
  8. Sofie Dittmann @thegermanfoodie says:
    June 26, 2012 at 2:13 pm
    Your photos are gorgeous, and I bet this tasted just as great as it looked.
    Reply
  9. Biren @ Roti n Rice says:
    June 26, 2012 at 11:58 pm
    This looks so delicious and refreshing as are all your food. Love the presentation!
    Reply
  10. Anna @ The Littlest Anchovy says:
    June 27, 2012 at 5:58 am
    That is just health on a plate right there! Such beautiful colours and I loved learning about the different Korean noodles out there.
    Reply
  11. katherine Martinelli says:
    June 27, 2012 at 1:56 pm
    I love cold noodles in the summer! This dish sounds just amazing.
    Reply
  12. Katerina says:
    June 27, 2012 at 4:53 pm
    Cold noodles sound like a great idea! This salad looks very rich in flavors and colors!
    Reply
  13. Charles says:
    June 27, 2012 at 8:09 pm
    I'll admit, the first time I had cold noodles in a Korean restaurant I did find them very bizarre, but I love them now. They're always so pretty when served and have a wonderful cooling, healthy taste too.

    I love your colourful photo, with everything so beautifully arranged too. Bet it was a fantastic meal :)
    Reply
  14. Sissi says:
    June 28, 2012 at 9:47 am
    What a beautiful, healthy dish! Perfect for the hot weather we are having now! I think that it looks so gorgeous, even those who hate vegetables (even some adults do!) couldn't resist it. Thank you for one more recipe I will try.
    Reply
  15. Dayna Kerr says:
    June 29, 2012 at 7:25 am
    gorgeous! wow this looks incredible.
    Reply
  16. Jessie says:
    June 29, 2012 at 7:33 pm
    Beautiful, fresh, and vibrant. I'd love to dig right in!!
    Reply
  17. Suchi says:
    July 3, 2012 at 9:24 am
    The salad looks stunning :-)
    Reply
  18. Kelly Siew says:
    July 4, 2012 at 12:29 pm
    Wow! That looks great! Thanks for sharing I'll do this with my cha soba next time.
    Reply
  19. Stephanie {Clockwork Lemon} says:
    July 9, 2012 at 6:14 pm
    Wow this looks amazing! Pinned it so that I can remember to try it out next weekend when the temperatures rise :)
    Reply
  20. Sook says:
    July 16, 2012 at 11:53 pm
    I am so glad I found your blog! I am Korean and also have a Korean food blog! SO excited to check back and see what you have! Yummy stuff! Do you have a facebook page by chance?
    Reply
  21. sosopie says:
    July 18, 2012 at 2:23 pm
    I've never heard of Jaengban guksu, but it looks delicious! I recently had bibim naengmyeon at a restaurant b/c I felt nostalgia for those hot summer days when my mom would make cold noodles. It was such a disappointment. :(

    Is the difference between this and bibim guksu the type of noodle or the amount of vegetables used?
    Reply
  22. Fern @ To Food With Love says:
    July 18, 2012 at 10:43 pm
    This looks so good Hyosun, and especially that sauce...it sounds delicious I can't wait to make it!
    Reply
  23. xnikkix says:
    July 28, 2012 at 2:34 am
    I made this tonight for dinner and it was REALLY delicious. I love how it's so simple and quick but tasty and healthy. I followed the sauce almost to a T but didn't have dried mustard so I just used the regular hot mustard we get from Chinese fast food. As for vegetables I used carrots, lettuce, baby spinach, cucumbers, carrots, and mint/thai basil leaves because that's what I had at home. YUM! I've made a few recipes and I have to say that everything has been easy and excellent. Thank you so much for sharing.
    Reply
  24. c-zarm house says:
    February 14, 2013 at 6:32 am
    My sister and I made this for lunch today, and I have to say it was AMAZING :) I was doubtful at first because there was orange juice, but I was wrong. Thank you for the recipe! It was simple and easy enough for two 17 years old girls to make for a quick lunch!
    Reply
  25. Stephanie {Clockwork Lemon} says:
    August 28, 2013 at 3:06 pm
    I've had this on my to-make list forever, and we finally had it for dinner last night. It was so easy and so so good! I was also skeptical of the orange juice in the sauce, but now that I've tried it I wouldn't change a thing. We cut up zucchini, carrots, lettuce, green onion, and radishes and used soba noodles. Plus I stirfried a little chicken to toss in there as well.
    Reply
    • Hyosun Ro says:
      August 30, 2013 at 4:20 am
      That's awesome, Stephanie! I love the sweetness the orange juice adds to this sauce. Nowadays, it's very common for Korean home cooks to use fruit juices in their cooking. Actually, Korean plum (maesil) juice is very popular as a flavoring ingredient in various dishes, but it's not widely available in America. Orange juice works just as well in this sauce.

      Great to see you again! Thanks for taking the time to write me.
      Reply
  26. Nicole says:
    May 4, 2015 at 1:52 am
    Do you have recommendations for a non-spicy sauce that I can serve with these noodles for my kids? I love your blog btw!
    Reply
    • Hyosun says:
      May 4, 2015 at 8:10 am
      Simply omit the red chili pepper flakes and substitute dijon mustard for hot mustard. It will still be delicious! A combination of soy sauce, sugar and sesame oil is typically what Korean moms use as a sauce for noodles or rice for their little children. Hope this helps. And thank you so much for the love!
      Reply
  27. Zoe and Mia Lau says:
    September 15, 2017 at 9:55 am
    Thank you for this beautiful recipe! My sister and I make this a lot. We have finally posted it on our blog. Love that its gluten-free, vegan and vegetarian. We serve it with all kinds of vegetables and people always ask us for the recipe. Here it is: https://sprinkleofvanillasugar.wordpress.com/2017/09/15/chilled-korean-soba-noodles-gf-vegan-vegetarian/
    Reply
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