Jaengban Guksu (Cold Noodles and Vegetables)

Jaengban Guksu (Cold Noodles and Vegetables)

Jaengban Guksu (Cold Noodles and Vegetables)”

This Jaengban Guksu (Cold Noodles and Vegetables) dish is ideal for potlucks or as a side dish for your Korean barbecue. With your selection of vegetables and proteins, you can simply make this lovely dinner.

Jaengban guksu typically refers to multiple servings that are intended to be shared at the table. Similar to choosing a serving of lettuce from a salad bowl, each guest selects their preferred portion from the platter. 

A tangy, spicy sauce is added with the noodles before consumption since it is a form of bibim guksu. Although this recipe often uses buckwheat noodles, any noodles can be used. Here, I used green tea noodles.

Adding some cooked meat is customary. This recipe will taste fantastic with any leftover grilled chicken or beef. Additionally, shrimp would be a wonderful addition.

Easy Tteokbokki (Spicy Korean Rice Cakes)

This noodle dish is also excellent as a side dish for a Korean barbecue or as a dish to bring to a potluck. Imagine enjoying this gorgeously refreshing platter while seated at the table with your family or friends. No matter who you share it with, it will make for a pleasant conversation starter.


  • 6 to 8 ounces buckwheat 
  • 1 small cucumber
  • 1 medium carrot
  • 3 to 4 red cabbage leaves
  • 4 Romaine lettuce leaves
  • 8 perilla leaves (kkaennip), 
  • 3 ounces Alfalfa 
  • 1 boiled egg, thinly sliced – optional

Sauce Making:

  • 3 tablespoons soy sauce
  • 2 teaspoons gochugaru 
  • 2 tablespoons sugar
  • 3 tablespoons orange juice 
  • 2 tablespoons vinegar adjust to taste
  • 1 teaspoon hot mustard powder
  • One teaspoon minced garlic
  • 1 tablespoon sesame oil
  • One tablespoon sesame seeds
  • pinch pepper


  1. Combine all sauce ingredients, then refrigerate to keep it chilled.
  2. Get the vegetables ready and keep them chilled in the refrigerator or in ice water (drain well before using).
  3. water in a medium pot is brought to a boil.  Cooking will stop if you rapidly drain and shock in cold water. When the noodles are extremely cold, drain and rinse in icy water. Create a pair or three of mounds. The mounds should be put in a strainer to drain.
  4. On a sizable platter, place the noodles in the center and arrange the cold veggies in a pleasing pattern all around them. At the table, you may either toss everything with the sauce or let each individual take their own quantity before mixing it with the sauce to their preferred flavor.

    Korean Street Toast (Gilgeori Toast)

  5. You may essentially use whatever salad ingredient you choose, such as watercress, spring mix, watercress, colorful bell peppers, onions, and bean sprouts.


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