Korean Rice Noodle Salad with Hard-Boiled Egg Recipe
This chilled salad combines delicate rice noodles, hard-boiled egg, and vegetables in a lightly spicy, sweet-and-sour dressing. In Korea, similar dishes often appear in summer as light lunches or sides for grilled dishes. The flavors are reminiscent of an Asian noodle salad, but with a distinct Korean character thanks to gochujang paste.
South Korea
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🍿
Snack
🎉
Party
🌶️
Medium spicy
Sweet
Sour
Salty
Spicy
Fresh
Umami
Prep Time
20 min
Cook Time
8 min
Total Time
28 min
Servings
3
Ingredients
- rice noodles - 150 g
- eggs - 3 piece
- cucumber - 0.5 piece
- carrot - 1 piece
- Chinese cabbage - 80 g
- gochujang - 1.5 tablespoon
- rice vinegar - 2 tablespoon
- soy sauce - 1.5 tablespoon
- sugar - 1 tablespoon
- sesame oil - 1 tablespoon
- garlic - 1 piece
- sesame seeds - 1 tablespoon
- salt - 0.25 teaspoon
Main Ingredient:
rice noodles
Preparation
- Place the eggs in a pot, cover with cold water, bring to a boil, then cook over low heat for 8–9 minutes. After cooking, transfer them to a bowl of cold water so they cool faster.
- Pour boiling water over the rice noodles in a large bowl, cover with a plate and set aside for 5–7 minutes, until softened. Then drain in a colander and rinse with cold water to keep them from sticking.
- Slice the cucumber into thin half-moons or grate into thin strips. Peel the carrot and grate on a coarse grater or cut into thin matchsticks. Slice the Chinese cabbage into thin strips.
- In a small bowl, make the dressing: mix the gochujang, rice vinegar, soy sauce, sugar, sesame oil, finely grated garlic and a pinch of salt. Stir until the sugar dissolves and the dressing is smooth.
- Peel the eggs and cut them into quarters or thick slices.
- In a large bowl, combine the rice noodles, cucumber, carrot and Chinese cabbage. Pour in the dressing and mix thoroughly with your hands or tongs until the noodles are evenly coated.
- Arrange the pieces of hard-boiled egg on top and sprinkle everything with toasted sesame seeds.
- Before serving, let the salad sit for 5–10 minutes so the noodles can absorb some of the dressing and the flavors meld together.
Storage
In fridge:
1 days
Freezing:
No
Sałatkę przechowuj w lodówce w zamkniętym pojemniku do 24 godzin. Makaron z czasem wchłania sos i może lekko zmięknąć, więc przed jedzeniem możesz dodać łyżkę wody lub odrobinę octu ryżowego.
Recipe submitted by
Marek, Site owner
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Updated:
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