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Jengban Guksu 쟁반국수

Jengban Guksu 쟁반국수

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Wow, is everyone excited about the holiday tomorrow (for those who live in the USA)? I am! Mainly because my hub doesn’t have to work tomorrow. Which means he gets to be with me and the kids. I love it when he’s home with me. Trying to take care of the kids and writing this blog at the same time isn’t very easy! As I type this, my one year old is desperately trying to get on my lap and oh boy… He just bit my thigh! Ah, a joy of motherhood, eh?

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I am happy to share with you all another great “Summer food” of Korea today. Not too long ago, I shared a very popular cold noodle dish called “Bibim Guksu” and this noodle dish is similar to that one, only it is served on a plate instead of a bowl. Also there is a few more fresh veggies added to the plate. The name of the dish is called “Jengban Guksu” which literally means “Plate noodles”.

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Jengban guksu is a lot of fun to make. I loved selecting all the different veggies to use for this noodle plate. I used cucumbers, carrots, lettuce, green onions, and some imitation crab. They were all so delicious mixed together. However, you can add other veggies or omit some of the veggies or crabs I used.

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Cook somen according to package instructions and immediately run cold water over it to cool down the noodles. It’s good to stir the noodles using chopsticks or by hand to cool down the noodles evenly.

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While the noodles are cooking, prepare all the veggies and crabs on a plate like this.

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Prepare the sauce by combining all the sauce ingredients in a bowl.

Place the noodles in the middle of the plate and pour desired amount of sauce over the noodles and serve with hard boiled eggs.

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Mix everything together and enjoy!

Jengban Guksu 쟁반국수
 
 

Ingredients
  • 1 bundle somen or soba, cooked according to package instructions
  • 1 egg, hardboiled, cut into quarters
  • ½ cucumber, peeled and cut into matchsticks
  • ½ carrot, peeled and cut into matchsticks
  • 2 individually wrapped imitation crabs, cut into matchsticks (or use normal crabs if you can’t get individually wrapped ones)
  • 3-4 lettuce leaves, shredded
  • 1 green onion, cut into 2 inch long pieces
  • For the Sauce: 2 tablespoons Gochujang (Korean red pepper paste)
  • 2 tablespoons Gochugaru (Korean red pepper flakes)
  • 2 tablespoons soy sauce
  • 4 teaspoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds

Instructions
  1. When the noodles are cooked, run cold water over the noodles to cool it down. Stir well using chopsticks or by hand to cool it evenly. Set aside.
  2. Prepare all the vegetables and crabs and place them in a circle on a plate, shown in the pictures above.
  3. Place the prepared noodles in the middle of the plate.
  4. In a bowl, prepare the sauce by mixing all the sauce ingredients together. Pour the sauce over the noodles. Garnish with hardboiled eggs.
  5. Mix them all up and enjoy!

 

   

9 Responses to “Jengban Guksu 쟁반국수”

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    1
    Chung-Ah | Damn Delicious — July 3, 2012 at 12:28 pm

    I absolutely love this! And great presentation!

    Btw, I’m so impressed that you get to post as often as you do when you have a 1-yr old!

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    2
    Sook — July 3, 2012 at 12:29 pm

    Thanks, Chung Ah! :-) I’ve been trying to post everyday. Since I just started my blog, I’d like to build more readership so I’ve been trying to make time to post everyday… Not easy, though but it’s fun! :)

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    Allison — July 3, 2012 at 7:35 pm

    Yum! This looks even fancier than bibim guksu or bibim naengmyon, and your helpful instructions make it sound simple to make. I LOVE this kind of spicy-yet-cold Korean noodle dish, and will try to remember to make your version sometime soon!

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    4
    kitchenriffs — July 3, 2012 at 8:07 pm

    Nice recipe! Not something I’ve made before, but I love all the flavors. And it’s pretty easy! I’m impressed that you’re trying to post every day – that’s a lot of work! But I’m glad I found you. Nice blog – I’ll be back.

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    Sook — July 4, 2012 at 11:35 am

    Thank you Allison and Kitchenriffs! Yes, please do come back for more! :)

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    TK — July 5, 2012 at 1:45 pm

    This looks amazing. Minimal cooking (great in hot weather) and maximum flavor.

    I’m really enjoying your blog, btw. I love Korean food, but it is difficult to get where I live. Your posts have inspired me to try cooking Korean food at home. :)

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    Sook — July 5, 2012 at 1:59 pm

    Hi TK! I am so glad that you stopped by at my blog. I used to be scared of cooking Korean at home before but now, more and more, I realize it’s not so bad. Just need the right ingredients sometimes but I realized that I can get most of the ingredients pretty easy around here! :)

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    Rachel — August 14, 2012 at 12:33 pm

    Thank you – I loved this recipe! I made mine w/the egg & also some tofu. Delicious and I love the spice.

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