Jaengban Guksu (Korean Cold Noodles and Vegetables)

2 – 3 servings
Ingredients:
6 ounces buckwheat (memil guksu/soba) or green tea (nokcha) noodles (or somyeon/somen)
1 Korean cucumber (or Kirby/pickling cucumber), julienned
1 medium carrot, julienned
3 to 4 red cabbage leaves, julienned
3 to 4 Romaine lettuce leaves, thinly sliced
6 – 8 perilla leaves (kkaennip), thinly sliced
2 – 3 ounces Alfalfa and/or radish sprouts
1 boiled egg (optional)

(You can practically use any salad vegetables you like, including colorful bell peppers, onions, bean sprouts, watercress, and spring mix.)

Sauce:
3 tablespoons soy sauce  
2 – 3 teaspoons Korean red chili pepper flakes (gochugaru) (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
1 tablespoon sesame seeds
pinch pepper

Mix all sauce ingredients and keep it cool in the fridge.

Prepare the vegetables and keep them cool in the fridge or in ice water (drain well before using).

Bring a medium pot of water to a boil. Cook the noodles according to the package instructions (5 – 6 minutes). Drain quickly and shock in cold water to stop cooking. Drain and rinse in icy cold water until the noodles are very cold. Make two or three mounds. Place the mounds in a colander to drain. 




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. 

not mine.credit and owner: KOREAN BAPSANG