Korean Konjac Noodle Salad
Silgonyak-chae-muchim tosses 250 grams of blanched konjac noodles with julienned cucumber, carrot, and onion in a gochujang-based dressing spiked with vinegar, sugar, soy sauce, and garlic. Blanching the noodles for two minutes removes their faint alkaline smell and softens their rubbery chew to a pleasant springiness. The vegetables provide crisp contrast - cucumber adds a cool snap, carrot a mild sweetness, and onion a sharp bite. The dressing clings to the translucent noodles, turning them a vivid reddish hue. At only 95 calories per serving, this banchan relies on texture and bold seasoning rather than fat for its appeal. Chilling for 10 minutes before serving firms up the noodles and intensifies the tangy-spicy flavor profile.
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Instructions
- 1
Rinse konjac noodles, blanch in boiling water for 2 minutes, and drain well.
- 2
Julienne cucumber, carrot, and onion.
- 3
Mix gochujang, vinegar, sugar, soy sauce, and garlic into a dressing.
- 4
Add noodles and vegetables, then toss until evenly coated.
- 5
Finish with sesame oil and sesame seeds for aroma.
- 6
Chill for 10 minutes before serving cold.
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