Jaengban-guksu || Jumbo Sized Buckwheat Noodles, Korean Mixed Noodles, 大盘荞麦面, 大盤蕎麥麵, 大皿そば, 쟁반국수 4

Jaengban-guksu is a popular Korean dish characterized by its large serving size and colorful mix of ingredients. It’s a perfect dish for sharing with friends and family.

Key Ingredients:

• Noodles: Buckwheat noodles or wheat noodles
• Vegetables: Cucumbers, carrots, spinach, and bean sprouts
• Protein: Sliced beef or pork
• Egg: Hard-boiled egg
• Sauce: Spicy and sweet sauce made with gochujang (Korean chili paste), soy sauce, vinegar, sugar, and sesame oil

How to Make:

1. Cook the noodles: Boil the noodles in salted water until al dente. Rinse with cold water to stop the cooking process.
2. Prepare the vegetables: Slice the vegetables into bite-sized pieces.
3. Make the sauce: Combine gochujang, soy sauce, vinegar, sugar, and sesame oil in a bowl. Adjust the flavor to your preference.
4. Assemble the dish: Arrange the cooked noodles on a large plate. Top with the prepared vegetables, sliced meat, and a hard-boiled egg. Pour the sauce over the noodles and vegetables.
5. Serve: Serve immediately and enjoy!

Tips for a Delicious Jaengban-guksu:

• Choose the right noodles: Buckwheat noodles are a popular choice for their chewy texture and nutty flavor.
• Customize the toppings: Add your favorite vegetables and proteins to the dish.
• Adjust the sauce: Adjust the spiciness and sweetness of the sauce to your liking.
• Serve immediately: The dish is best enjoyed fresh.

Ingredients:

• 400g buckwheat noodles
• 300g brisket
• 1/2 onion
• 2 cloves garlic
• 4 shiitake mushrooms
• 100g enoki mushrooms
• 3 eggs
• 1 pear
• 6 green onions
• 2 red chili peppers
• Sugar to taste
• For the mushroom seasoning: 1/3 onion, 2 cloves garlic, sesame seeds, sesame oil, 1 teaspoon salt
• For the sauce: 5 tablespoons soy sauce, 4 cloves garlic, 1 green onion, 1 tablespoon sesame seeds, 2 teaspoons sesame oil, 2 teaspoons red pepper flakes, a pinch of black pepper

Preparation:

1. Cook the brisket: Boil the brisket with onion and garlic until tender. Slice thinly.
2. Prepare the mushrooms: Soak shiitake mushrooms in water, then slice. Blanch enoki mushrooms and tear into bite-sized pieces. Boil eggs until the yolk is set.
3. Prepare the vegetables: Cut the pear into 4cm long strips and soak in a light sugar solution. Cut green onions into similar lengths. Slice red chili peppers thinly, removing seeds. Slice the boiled eggs lengthwise.
4. Season the mushrooms: Combine sliced shiitake mushrooms, enoki mushrooms, minced onion, garlic, sesame seeds, sesame oil, and salt.
5. Make the sauce: Combine minced garlic, green onion, soy sauce, red pepper flakes, sesame oil, sesame seeds, and black pepper.
6. Cook the noodles: Boil buckwheat noodles until al dente. Rinse with cold water.
7. Assemble: Place the sauce in the center of a large platter. Arrange the noodles, sliced brisket, prepared vegetables, and boiled eggs around the sauce. Pour the broth from the boiled brisket over the dish.

Notes:

• Jaengban naengmyeon is a Korean cold noodle dish typically served in a large bowl or platter (hence the name “jaengban”, meaning “tray”).
• Brisket is a common protein used in this dish, but you can substitute it with other meats like beef, pork, or chicken.
• The sauce can be adjusted to your taste. For a sweeter sauce, add more sugar. For a spicier sauce, add more red pepper flakes.
• Additional toppings such as cucumber, radish, or kimchi can be added to the dish for extra flavor and texture.
• Broth: The broth from the boiled brisket can be used as a base for the dish, or you can use a store-bought beef broth.