Korean Konjac Noodle Salad
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 11
About this dish
Konjac noodles, blanched for 2 minutes to lose their faint odor, keep a bouncy, almost rubbery chew that plays against crisp shreds of cucumber, carrot, and onion.
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The dressing is gochujang sharpened with vinegar and softened with a little sugar, soy sauce, and garlic, finished with sesame oil and toasted sesame seeds. Served cold after a short rest in the fridge, it works as a banchan or a light side, with the translucent strands stained red by the sauce.
Ingredients
Instructions
- 1
Rinse 250 g of konjac noodles under cold water, then blanch in vigorously boiling water for 2 minutes to remove their faint alkaline smell. Drain through a colander and press gently to squeeze out excess moisture.
- 2
Cut 100 g cucumber, 60 g carrot, and 50 g onion into thin julienne strips about 0.3 cm wide.
Keep the cuts uniform so each piece absorbs the dressing evenly and provides consistent crunch.
- 3
Combine 1.5 tbsp gochujang, 1 tbsp vinegar, 1 tsp sugar, 1 tsp soy sauce, and 0.5 tsp minced garlic in a mixing bowl and stir until the dressing is smooth and evenly blended.
- 4
Add the drained konjac noodles and julienned vegetables to the dressing and toss for about 30 seconds, turning steadily until every strand and piece is coated with the spicy-tangy sauce.
- 5
Drizzle 1 tsp sesame oil evenly over the salad to add a toasted, nutty fragrance, then scatter 1 tsp sesame seeds on top and fold them in lightly before serving.
- 6
Transfer the bowl to the refrigerator and chill for 10 minutes before serving cold.
The temperature firms up the springy noodle texture and intensifies the tangy heat of the gochujang dressing noticeably.
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