Korean Cold Buckwheat Noodles (Jaengban Guksu)

  • Serves

    serves 2

  • Cook

    30 minutes


By Dan Holzman and Matt Rodbard

Published on December 23, 2015

A medley of thinly sliced vegetables dressed with a spicy gochujang sauce makes a simple Korean salad. Get the recipe for 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.


  • 12 Asian pear, peeled and cored, plus 1/2 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


Step 1

In a blender, puree the 1⁄2 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.

Step 2

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.

Step 3

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.

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