Korean Sweet Potato Noodle and Cucumber Salad Recipe
This Korean-style salad combines springy sweet potato noodles, crunchy cucumber, and a sesame dressing – something between a cold noodle dish and a light lunch salad. In Korea, similar dishes are often served as banchan, small side dishes to rice and meat. It’s great for a lunchbox, as it keeps well and also tastes good slightly chilled.
This salad brings together Korean flavors in a light, refreshing form: chewy sweet potato noodles, crisp vegetables, and a fragrant sesame dressing. It works both as a side dish and as a standalone meal, and it keeps its texture and flavor even when made in advance.
Chef's tips
Rinse the noodles thoroughly in cold water after cooking – this stops the cooking process and keeps them pleasantly springy. Don’t skip salting and draining the cucumber; this simple step prevents the salad from becoming watery and keeps the dressing nicely concentrated. Taste the dressing before mixing and adjust the balance of soy sauce, vinegar, and sugar to your liking.
How to serve
Serve in small bowls as part of a Korean-style spread with rice, kimchi, and grilled meat or tofu. For a simple lunch, top the salad with a soft-boiled egg or extra sesame seeds. It also works well as a picnic dish, as it can be served at room temperature.
Ingredients
- sweet potato noodles Korean dangmyeon or other starch noodles - 150 g
- cucumber fresh, medium-sized - 1 piece
- carrot small - 1 piece
- red bell pepper - 0.5 piece
- chives chopped - 3 tablespoon
- soy sauce - 2 tablespoon
- rice vinegar - 1.5 tablespoon
- sesame oil - 1.5 tablespoon
- sugar - 1 teaspoon
- garlic grated or finely chopped - 1 clove
- toasted sesame seeds - 1 tablespoon
- salt for the cucumber - 0.25 teaspoon
Preparation
- Cook the sweet potato noodles according to the package instructions, usually 6–8 minutes in lightly salted water, until soft but springy. Drain and rinse with cold water to keep them from sticking together.
- Cut the cucumber in half lengthwise, scoop out the soft seedy center with a teaspoon (if it’s very watery), then slice into thin half-moons or matchsticks. Sprinkle the cucumber with salt, mix, and set aside for 10 minutes, then gently squeeze out the excess water.
- Peel the carrot and cut into thin matchsticks or grate on a coarse grater. Slice the bell pepper into thin strips and chop the chives.
- In a small bowl, mix the soy sauce, rice vinegar, sesame oil, sugar, and grated garlic until the sugar dissolves.
- In a large bowl, combine the noodles, cucumber, carrot, bell pepper, and chives. Pour the prepared dressing over everything.
- Gently toss the salad with your hands or tongs so the noodles are well coated with the dressing but don’t tear.
- Sprinkle the salad with toasted sesame seeds and let sit for 5–10 minutes for the flavors to meld. Serve at room temperature or slightly chilled.
Storage
Sałatkę przechowuj w szczelnym pojemniku w lodówce. Przed podaniem wyjmij na 15 minut, aby się ogrzała i delikatnie wymieszaj, bo sos może opaść na dno.
