A large platter of cold acorn noodle, seasonal vegetables, shredded chicken with red chili sauce. Serve with side dishes.
Jangban Guksu – Acorn Noodle with Vegetable
Jangban means ‘flat serving tray’, and guksu means ‘noodle’ in Korean. This noodle disk is always served on a large flat plate with lots of vegetables. Mix them just before eating. Mainly a summer dish, it is served in a portion big enough for two.
serving size: 2
- 3 ounces acorn noodles (or buckwheat noodles)
- 8 leaves green lettuces, thinly sliced
- 1 leaf red acre cabbage, thinly sliced
- 1/4 red bell pepper, thinly sliced
- 1/4 carrot, cut into thin strips
- 1/2 Japanese cucumber, peeled, seeded, cut in to thin strips
- 1/4 red onion, thinly sliced lengthwise
- 1/2 ounce chicken breast, boiled and shredded
- 2 egg yolks, made into jidan *
- 1 boiled egg, cut in half
- 1/8 cup radish sprouts
Arrange all the prepared ingredients (lettuce, red acre cabbage, red bell pepper, cucumber, carrot, red onion, chicken breast and egg yolk) on a large serving plate, and place the noodles on top. Put the boiled egg and radish sprouts on top of that, and serve with the mixing sauce on the side. Just before eating, pour on the mixing sause and mix the noodles with the other ingredients.
How to make jidan:
Put egg yolk and one tablespoon of water in a bowl and mix well. On a heated frying pan, pour the mix out and spread the egg as thinly as possible by tilting the pan. Turn down to low heat and let it cook without getting brown. When the egg is cooked, transfer it to a cutting board and use a knife to shred it.
spicy source for noodles:
- 1-1/2 tablespoons Korean hot pepper paste (gochujang)
- 1 tablespoon rice venegar
- 1 teaspoon granulated sugar
- 1 teaspoon Asian sesame oil
- 1 teaspoon sesame seeds, toasted
- 1 ounce Asian pear, cut in strips
mixing source
- 1 tablespoon soy source
- 1/2 tablespoon granulated sugar
- 1/2 tablespoon water
- 1 teaspoon mirin
- pinch of black pepper
- 1 teaspoon Asian sesame oil
- 1 tablespoon finely chopped scallions
For each source, combine all the ingredients and stir to mix. Make each source in a separate bowl and set aside
Noodles:
Cook the noodles in a deep pot of water. Add the noodles when the water is boiling and gently stir a few times while cooking (about 5 minutes or until tender). Drain by putting the noodles in a colander and rinse a few times in cold water. Drain when completely cooled. Put the noodles and the spicy source in a bowl and mix right away.