Monday, September 26, 2011

Spicy Cold Noodles on Platter (Jengban Mak Guksu)

Sorry for the absence of posts. There were a few distractions these past couple weeks but we are back!
It's technically not summer anymore and this recipe might be too late for some of you living up north..but we decided to share anyway.

In Korea when it is really hot and muggy in the summer your appetite goes away and it's hard to think about eating anything. That's when we eat a dish like this. It's cold, sweet and spicy and will bring you and your taste buds back to life on a hot afternoon.

Ingredients for 2 portions:
- 2 portions of Korean white noodles (package says Somyun, or you can substitute with the buckwheat noodles often used for cold Japanese soba)
- Cucumber, carrots, cabbage, sesame leaves, mugwort cut into matchstick size (you can use pretty much any veggies you like that are sitting in your fridge)
- 2 hardboiled eggs, sliced
- Sauce: 4T red chili paste, 3T rice vinegar, 1T sugar, 1/2 t plum extract, 1 T minced garlic, 1/2 t red chili powder(only if you really like it spicy), 1t lemon juice, 1 t sesame seeds
- 1 T sesame oil
- 2 T shredded dried seasoned seaweed for garnish

1. Mix all the sauce ingredients and set aside.

2. Add the noodles to a pot of boiling water. When it comes back to a boil add one cup of cold water. When it comes back to boil again the noodles should be done.

3. Rinse with cold water and drain.

4. Arrange the sliced veggies and eggs around a large platter. Place the noodles in the center and pour the sauce on top. Garnish with seaweed. This is how it should be presented at the table. (This is when everyone will start salivating!)

5. Add the sesame oil and mix everything together with chopsticks.
6. Serve into individual bowls.


It was a pretty big platter of noodles, but apparently not big enough. Went really well with the leftover rose wine that Jeana had.

15 comments:

Ludid said...

you've just prepared one of my favorites. yet, i have realized that i can't have a favorite korean meal. they are all just so delicious.

Anonymous said...

Curious what that middle bottle is in the first photo? Looks like "cham soon"? Is that another ingredient? Thanks! This looks yummy.

Bo said...

@Anonymous We thought we were going to use rice wine but ended up not using it. You can try adding a spoon to the sauce and see if it adds more flavor..

ruthie@thetwicebitten said...

Oohhh, this looks super good, Do you think this would work with rice instead of the noodles?

Peggy said...

Ah, this looks so good, so beautifully photographed. I'll have to make this TODAY! How come I've never had this?! What is mugwort in Korean? Is it the greens in the top of the bowl (12 o'clock position) in the first picture?

Jiyoonie said...

this looks sooo good.

Bo said...

@ruthie@thetwicebitten I think it would be delicious with rice.

Bo said...

@Peggy
Yes, you can find it in Korean grocery stores. It's very fragrant and adds a certain Korean rustic flavor. But you can substitute with other veggies.

Collections said...

oooo I love these.

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Oliverde said...

YUM! I will be making this asap. Thank you for posting it with step by step pics.
PS: I once had a chopped salad in a Korean restaurant in NJ. It was lots of stuff, finely chopped and tossed together served in a bowl. Alas, I do not remember the name. It had seafood. Would you by any chance know anything about this dish? If so, just a name would really help me out!

Tracyj said...

Gorgeous blog! So happy to have stumbled upon it, don't have a lot of experience with Korean food but can't wait to try your recipes!

betty said...

Can I have some? It looks really good!

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Anonymous said...

love love love this blog! can't wait to make this.

Closet Cupcake said...

Yay! I eat something very similar at a Korean place a few months ago, and I've been meaning to find the recipe ever since.

christina said...

This recipe was delishhh
I blogged mine here.
Thank you! LOVE the blog.