Jaengban Guksu (Platter of Cold Noodles and Vegetables)

Method4 steps · about 35 min

1. 1

   Step 1: If using mustard powder, first mix its 1 tsp with 2 tsp water. Mix the sauce soy sauce (3 tablespoons), gochugaru (2 - 3 teaspoons), sugar (2 tablespoons), fruit juice, vinegar (2 tablespoons), optional hydrated mustard, minced garlic (1 teaspoon), sesame oil (1 tablespoon), sesame seeds (1 tablespoon) and pepper. Keep the sauce chilled in the refrigerator.

   Uses 3 tablespoons soy sauce · 2 - 3 teaspoons gochugaru (Korean red chili pepper flakes) - ( 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

   
2. 2

   Step 2: Julienne the cucumber (1 small), carrot (1 medium) and red cabbage; thinly slice the romaine and perilla. Have the alfalfa or radish sprouts (2 - 3 ounces) ready and thinly slice the optional boiled egg (1). Keep the vegetables chilled in the refrigerator, or cool them in ice water and drain well before use.

   Uses 1 small cucumber, julienned · 1 medium carrot, julienned · 3–4 red cabbage leaves, julienned · 3–4 romaine lettuce leaves, thinly sliced · 6–8 perilla leaves, thinly sliced · 2 - 3 ounces Alfalfa and/or radish sprouts · 1 boiled egg, thinly sliced, optional · Ice water, optional to cool prepared vegetables; drain well

   
3. 3

   Step 3: Bring a medium pot of water to a boil. Cook the selected dry noodles (6–8 oz) according to their package instructions; about 5–6 minutes is a guide. Drain promptly and shock in cold water, then rinse in icy cold water until very cold. Form 2–3 mounds and leave in a colander to drain.

   Noodle guide: follow the selected package · 6 minUses 6–8 oz dry soba, green tea noodles or somyeon/somen · Water, as needed to cook noodles · Cold and icy water, as needed to cool and rinse noodles

4. 4

   Step 4: 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.

   Uses Cold drained cooked noodles · Chilled prepared vegetables and optional sliced boiled egg · Chilled prepared sauce