Chilled Buckwheat Noodles with Mixed Vegetables (Jaengban Makguksu)
The Ultimate Summer Dish: Refreshing and Tangy Buckwheat Noodle Salad
Beat the summer heat with this vibrant and flavorful buckwheat noodle salad! A perfect recipe to stimulate your appetite with fresh vegetables and chewy noodles.
Main Ingredients- Buckwheat noodles (for 3 servings, approx. 300g)
- Cabbage: 100g
- Red cabbage: 70g
- Cucumber: 1/2 medium
- Carrot: 1/4 medium
- Lettuce leaves: 6-8 leaves
- Onion: 1/2 small
- Apple: 1/2 small
- Pickled radish wraps (Ssammu): 6 sheets
- Perilla leaves (Kkaennip): 7 leaves
Spicy & Tangy Sauce- Gochujang (Korean chili paste): 3 Tbsp
- Plum extract (for sweetness and depth): 2 Tbsp
- Sugar: 1 Tbsp (adjust to taste)
- Minced garlic: 0.5 Tbsp (adds fresh aroma)
- Soy sauce: 2 Tbsp (for savory flavor)
- Vinegar: 2-3 Tbsp (adjust tanginess)
- Oligodang (corn syrup or similar): 1 Tbsp (for gloss and mild sweetness)
- Sida (Korean soda or lemon-lime soda): 4 Tbsp (makes noodles chewier and adds crispness)
- Sesame oil: 1.5 Tbsp (for nutty fragrance)
- Sesame seeds: a pinch (for garnish and nutty flavor)
- Gochujang (Korean chili paste): 3 Tbsp
- Plum extract (for sweetness and depth): 2 Tbsp
- Sugar: 1 Tbsp (adjust to taste)
- Minced garlic: 0.5 Tbsp (adds fresh aroma)
- Soy sauce: 2 Tbsp (for savory flavor)
- Vinegar: 2-3 Tbsp (adjust tanginess)
- Oligodang (corn syrup or similar): 1 Tbsp (for gloss and mild sweetness)
- Sida (Korean soda or lemon-lime soda): 4 Tbsp (makes noodles chewier and adds crispness)
- Sesame oil: 1.5 Tbsp (for nutty fragrance)
- Sesame seeds: a pinch (for garnish and nutty flavor)
Cooking Instructions
Step 1
Begin by washing all your fresh vegetables thoroughly. Finely julienne the cabbage and red cabbage. Similarly, julienne the cucumber and carrot into thin strips. Tear the lettuce leaves and perilla leaves into bite-sized pieces. Thinly slice or julienne the onion and apple. Have the pickled radish wraps ready. These colorful vegetables will add wonderful texture and flavor to your noodle dish.
Step 2
Now, let’s prepare the delicious sauce! In a bowl, combine the gochujang, plum extract, sugar, minced garlic, soy sauce, vinegar, oligodang, sida, and sesame oil. Whisk everything together until smooth and well combined, ensuring there are no lumps. Taste the sauce and adjust the sweetness or tanginess to your preference. Finally, stir in the sesame seeds for an extra nutty aroma.
Step 3
It’s time to cook the buckwheat noodles. Bring a large pot of water to a rolling boil. Add the 3 servings of buckwheat noodles and cook according to the package instructions, typically for 4-5 minutes. Be careful not to overcook them. Once done, immediately rinse the noodles under cold running water to remove excess starch and drain them thoroughly in a colander. This step ensures the noodles are perfectly chewy and don’t clump together.
Step 4
Arrange the prepared vegetables attractively on a large platter or serving tray. Place the julienned cabbage, red cabbage, cucumber, carrot, onion, pickled radish wraps, and perilla leaves around the edge of the platter, creating a colorful border. Leave the center space open for the noodles. The vibrant mix of vegetables will make the dish look incredibly appetizing.
Step 5
Carefully gather the drained buckwheat noodles and shape them into a neat bundle or swirl in the center of the platter, on top of the vegetables. This placement makes the dish visually appealing and easy to mix.
Step 6
Finally, spoon the prepared spicy and tangy sauce generously over the buckwheat noodles. It’s a good idea to start with a moderate amount of sauce and add more as needed after tossing, to suit your personal taste. For an extra touch, you can add a boiled egg or some kimchi on the side. Enjoy your delicious and refreshing Jaengban Makguksu!
