Jaengban Guksu (Korean-style Soba Noodles with Spicy Dressing)

September 28, 2015
Photo by James Ransom
Author Notes

This is a perfect throw-together dish and customizable using your favorite vegetables. —Rach Kim

Test Kitchen Notes

First, the dressing: It's a lovely coral color, creamy, and it lives up to the "spicy" title. I'd like to try it with a variety of vegetables, or use it as the binding sauce for bibimbap. I made the salad with only one bundle of noodles, romaine lettuce, and a fridge-cleaning variety of vegetables—butternut squash, a potato, carrots—precooked; and peppers, onions, and an odd ear of corn. The apple lightens, freshens, and brightens everything else. Altogether a pleasure, and a new door opened to future variations. —The Editors

  • Prep time 30 minutes
  • Cook time 8 minutes
  • Serves 2
  • For the noodles:
  • 2 bundles soba noodles (Japanese buckwheat noodles)
  • 3 cups assorted greens (baby spinach, baby kale, spring mix, chopped romaine, etc.; whatever your preference)
  • 2 cups chopped variety of vegetables (carrots, red onion, cucumber, zucchini, bell peppers, mushrooms, all work well here)
  • 1/2 apple, sliced
  • For the sauce:
  • 1 1/2 tablespoons hot pepper paste (gochujang)
  • 1 teaspoon hot pepper flakes (gochugaru)
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 teaspoon minced garlic
  • 1/4 apple, grated
  • 1 teaspoon grated ginger
In This Recipe
  1. Cook the noodles in boiling water according to package instructions, then drain and rinse under cold water to stop the cooking process.
  2. Reserving a handful of greens, add the noodles, greens, vegetables, and apple to a large bowl.
  3. In a separate small bowl, mix together all of the sauce ingredients until well-combined. Pour the sauce over the noodles and vegetables and toss to coat.
  4. Scatter the reserved greens onto a platter and then pile the seasoned noodles and vegetables on top. Serve immediately.
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