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

By Rach Kim
September 28, 2015
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Author Notes: This is a perfect throw-together dish and customizable using your favorite vegetables.Rach Kim

Food52 Review: 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

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
  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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