Korean Spicy Platter Noodles
Jaengban-guksu is a large-platter noodle dish where boiled somyeon and an abundant pile of raw vegetables are tossed together in a spicy-tangy sauce. Shredded cabbage, cucumber, carrot, and lettuce supply a variety of fresh, crunchy textures, while the dressing - gochujang blended with vinegar, sugar, and soy sauce - hits sweet, sour, and spicy notes in quick succession. Sesame oil and toasted sesame seeds weave a nutty undertone that tempers the dressing's sharpness. Traditionally served on a wide tray for communal mixing, it is a sociable summer dish meant to be shared.
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Instructions
- 1
Julienne cabbage, cucumber, carrot, and lettuce, soak briefly in cold water, then drain well.
- 2
Mix gochujang, vinegar, sugar, soy sauce, and sesame oil to make the dressing.
- 3
Boil somyeon for 3-4 minutes, rinse thoroughly in cold water, and drain completely.
- 4
In a large bowl, combine noodles and vegetables, then toss evenly with the dressing.
- 5
Plate on a wide platter and sprinkle sesame seeds on top.
- 6
Adjust with extra vinegar or gochujang if desired and serve immediately.
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