Korean Cold Buckwheat Noodles (Jaengban Guksu) | SAVEUR

Korean Cold Buckwheat Noodles (Jaengban Guksu)

Don't be fooled by the vegetable-heavy spread; this dish is sure to fill you up. A medley of thinly sliced vegetables is piled up with a mound of cold buckwheat noodles. They're dressed with a slurpable spicy and savory gochujang sauce that makes for a Korean take on a chef's salad.

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serves 2
30 minutes


12 Asian pear, peeled and cored, plus 12 cup thinly sliced
1 apple, peeled and cored, preferably Gala or Fuji
12 cup gochujang
4 tbsp. light corn syrup
2 tbsp. gochugaru, finely ground
2 tbsp. sugar
2 tbsp. soy sauce
1 tbsp. toasted sesame seeds
1 tbsp. mirin
1 tsp. black pepper
2 garlic cloves, minced
6 oz. dry buckwheat noodles
12 cup shredded red cabbage
12 cup thinly sliced cucumbers
12 cup thinly sliced carrots
12 cup thinly sliced red onions
12 cup thinly sliced mugwort leaves
12 cup perilla leaves, thinly sliced
14 cup mung bean sprouts
2 soft-boiled eggs


In a blender, puree the 12 Asian pear and apple until smooth then scrape into a bowl and stir in the gochujang, corn syrup, gochugaru, sugar, soy sauce, sesame seeds, mirin, pepper, and garlic.
In a large pot of boiling water, cook the noodles until al dente. Drain, transfer to a bowl of ice water, then drain and let dry on paper towels.
Divide the cold noodles between two plates then top with the cabbage, cucumbers, carrots, onions, both leaves, and bean sprouts. Drizzle each serving with 2 tablespoons of the sauce then top with a halved soft-boiled egg. Leftover sauce can be refrigerated for up to 1 week.