Adapted from Food 52’s Jaengban Guksu, this is a method rather than a recipe. Use any vegetables you have on hand. Double the recipe for two people or for tomorrow’s lunch. Extra sauce can be spooned over steamed vegetables later in the week.
- Serves: 1 person
- Category: Asian Inspired, Bowls, Dinner, Lunch
Ingredients
For the sauce
- 1/4 apple, grated
- 1 small garlic clove, minced
- 1 tsp. sesame seeds
- 1/2 tsp. sesame oil
- 1 pinch sugar
- 1 tbsp. unseasoned rice wine vinegar
- 1 1/2 tbsp. gochugang (Korean red paper paste)
For the bowl
- 1/4 apple, sliced
- 1 handful vegetables (I used bell peppers, carrots, and scallions)
- 1 handfuls shredded kale (or other green)
- 1 bundle soba noodles
- 1 tsp. grated ginger
Instructions
- Bring a large pot of water to the boil.
- Cook soba noodles according to package instructions, drain, and rinse in cold water to stop the cooking.
- While noodles are cooking, mix all sauce ingredients in a small bowl. Set aside.
- Reserve a bit of the kale or other greens and mix the rest with warm noodles and vegetables.
- Pour half of the sauce over noodles and vegetable mixture, and toss to coat.
- Transfer noodles to bowl or soup plate, Garnish with reserved greens.
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