Cold noodle salad

Cold noodle salad

Jaengban guksu

From
K is for Korean
Serves
4

Ingredients

Quantity Ingredient
150g soba noodles
2 tablespoons sesame oil
3 eggs
1 carrot, cut into thin strips
1/4 white cabbage, finely shredded
1/2 cucumber, deseeded and cut into thin strips
1/4 red cabbage, finely shredded
50g sprouted seeds
3 tablespoons soy sauce
1 garlic clove, grated
2 tablespoons vinegar
1 tablespoon gochujang
1 tablespoon gochugaru
1 teaspoon sesame seeds
1 teaspoon caster sugar

Method

  1. Bring a large pan of salted water to the boil and cook the soba noodles for 5 minutes (or according to the packet instructions). Remove with tongs, drain in a colander and rinse in cold water, then mix with 1 tablespoon sesame oil in a bowl. Boil the eggs in the same pan for 10 minutes.
  2. Meanwhile make the dressing by whisking the soy sauce, garlic, vinegar, gochujang, gochugaru, sesame seeds, sugar and remaining sesame oil in a bowl. Adjust the seasoning with soy sauce and vinegar, adding a little water to loosen the dressing.
  3. Remove the cooked eggs to a bowl of cold water, and leave for 5 minutes before peeling and slicing in half. Arrange the vegetables around a platter with the noodles in the middle. Top with the halved eggs and serve the dressing alongside.
Tags:
Korean
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