Korean Cold Noodles on a Tray, Jaengban Makguksu Recipe & Video

Hi guys!

Today I wanted to share one of my FAVORITE cold noodles that I make very often at home when my friends and family are coming over during spring & summer time!

It is called “Jaengban Makguksu”

Jaengban means tray and Makguksu means buckwheat noodles with spices.

It is one of the very popular Korean cold noodles with lots of veggies.

Makguksu can be served very simply if you have the sauce already made, which is I’m going to share with you today!

The sauce is the key for this dish, you can make on a try with a variety of veggies as Jaengban Makguksu or make a single portion with just noodles, roasted & seasoned dried seaweed (Gim), the sauce and egg.

My sauce is really, no kidding, one of the best makguksu sauce I’ve ever tasted in my life.

Trust me, I had so many makguksu in my life!!

The sauce can be stored in a fridge about 10 to 15 days, and the amount of the sauce in my recipe can make 6 to 10 servings. (depending on how much sauce you like and how much veggies you are using)

Hope you give this delicious recipe a try at home, perfect for spring & summer time!

Korean Cold Noodles on a Tray, Jaengban Makguksu

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• Author: Seonkyoung Longest
• Total Time: 28 mins
• Yield: 6 to 10 1x

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Description

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Ingredients

Units USM Scale 1x2x3x

For the Sauce (the sauce amount can make this recipe two times)

• 1/2 fuji apple, seeded, cut into chunks
• 4 oz onion, cut into chunks
• 2 oz cucumber, cut into chunks
• 3 to 4 cloves garlic
• 1/3 cup light soy sauce
• 1/2 cup beef stock
• 1/4 cup honey
• 1/3 cup gochugaru, Korean red pepper flakes
• 1 lemon (approximately 3 Tbsp lemon juice)

For the Vegetables (Prepare 1 lb total, you can substitute to veggies you prefer.)

• cucumber, julienne
• carrot, julienne
• lettuce, sliced
• red & yellow bell pepper, julienne
• radish, sliced
• regular cabbage or purple cabbage, sliced
• pea shoots
• 3 portions soba noodles
• 1 hard boiled egg, cut into halves
• 2 tsp sesame seeds
• 2 tsp sesame oil
• roasted peanuts, optional
• raisin or dried cranberry, optional

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Instructions

1. In a blender or hand blender, combine all ingredients for sauce. Blend well until very smooth. Place in a air tight container and let it sit in a fridge at least overnight to a couple of days.
   
   This is a must step, you can’t use this sauce right aways because flavors are a bit funky at this moment. After a day or two, all flavors of sauce will come together. So make this sauce a day or two ahead, patient is a key for this sauce!
   
2. When sauce is ready, prepare all veggies, around 1 lb. You can use any veggies you like. Arrange prepared veggies on edge of a large serving plate. Leave center as empty, so we can place noodles.
   
3. Cook soba noodles by following directions of package you are using. Drain, rinse under ice cold water and drain completely.
   
4. Place cooked soba noodles in middle of serving plate. Place hard boiled eggs, sprinkle some sesame seeds and drizzle some sesame oil. Sprinkle some roasted peanuts and raisin if you like!
   
5. Serve with sauce and pour right on top of noodles and mix well before dig in! Enjoy!
   

• Prep Time: 20 mins
• Cook Time: 8 mins

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