Cool and Refreshing Korean Rice Noodles (Naeng Ssalguksu)
Cool and Refreshing Korean Rice Noodles (Naeng Ssalguksu)
Discover the Delightful Charm of Korean-Style Cold Rice Noodles
Enjoy a refreshing and flavorful summer meal with this Korean-style cold rice noodle dish. It’s simple yet packed with deliciousness, perfect for those times when you crave something cool and satisfying.
Main Ingredients- Rice noodles 100g (choose fresh or dried, according to your preference)
- Cabbage 150g (shredded thinly)
- Cucumber 1/3 (seeds removed and thinly shredded)
- Store-bought cold noodle broth 150ml (chilled)
Special Sauce- Gochujang (Korean chili paste) 3 Tbsp (adds depth of flavor)
- Coarse chili powder 1 Tbsp (adjust for desired spiciness)
- Minced garlic 1 Tbsp (for a pungent aroma)
- Sugar 1 Tbsp (balances the flavors)
- Vinegar 1 Tbsp (adds a refreshing tang)
- Gochujang (Korean chili paste) 3 Tbsp (adds depth of flavor)
- Coarse chili powder 1 Tbsp (adjust for desired spiciness)
- Minced garlic 1 Tbsp (for a pungent aroma)
- Sugar 1 Tbsp (balances the flavors)
- Vinegar 1 Tbsp (adds a refreshing tang)
Cooking Instructions
Step 1
To achieve a chewy texture, soak the rice noodles in cold water for about 30 minutes. (If using dried noodles, refer to the package instructions for soaking time.)
Step 2
Thinly shred the washed cabbage. Maintaining a crisp texture is key.
Step 3
Trim the ends off the cucumber, cut it in half lengthwise, and use a spoon to gently scoop out the seeds. Then, shred it thinly, similar to the cabbage. This will add a crisp and refreshing element.
Step 4
In a bowl, combine the chilled store-bought cold noodle broth with gochujang, coarse chili powder, minced garlic, sugar, and vinegar. Whisk until well combined and smooth. Feel free to adjust the sugar and vinegar to suit your taste.
Step 5
Bring a pot of water to a rolling boil. Add the soaked rice noodles and blanch for about 1 minute. Be careful not to overcook; the goal is to retain a chewy texture.
Step 6
Immediately drain the blanched rice noodles and rinse them under cold running water to remove excess starch. Drain thoroughly. Rinsing with cold water helps the noodles become more firm and springy.
Step 7
Add the drained rice noodles to the prepared special sauce. Gently toss them to ensure the sauce evenly coats each strand, being careful not to break the noodles.
Step 8
Transfer the sauced rice noodles to a serving bowl. You can adjust the portion size according to your preference.
Step 9
Finally, generously top the noodles with the prepared shredded cabbage and cucumber. This adds a beautiful presentation and a delightful crunch. For an enhanced meal, consider adding a boiled egg or kimchi.
