Baek Jong-won's Half Vegetable Half Noodle Cold Noodles

Name: Baek Jong-won's Half Vegetable Half Noodle Cold Noodles
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: noodles for 2 servings; 1/2 zucchini; 1/3 carrot; 1 handful bean sprouts; 1/2 onion (for broth); 1 stalk green onion (for broth and garnish); 1~2 cheongyang chili peppers (for garnish); 1 cup soy sauce (for broth); 1/2 cup sugar (for broth); 1/3 cup mirin (for broth); 1.5L water (for broth); 1/3 cup vinegar (for broth); 1 tablespoon minced garlic (optional)

A refreshing cold noodle dish by Baek Jong-won, loaded with vegetables for a crunchy texture and deep vegetable broth flavor.

🙋 Recommended for

⭐ Those looking for a refreshing, sweet, and sour noodle dish to stimulate summer appetite.
⭐ Those who want a hearty meal with plenty of vegetables beyond simple soy sauce noodles.
⭐ Those who want to try Chef Baek Jong-won's foolproof multi-purpose broth recipe.

45 min Difficulty Easy Noodles & bunsik

Main ingredients 🥩

noodleszucchinicarrotbean sproutsoniongreen onioncheongyang chili peppersoy saucesugarmirinvinegarminced garlic

Tags 🏷️

Summer Special Loaded with Vegetables Sweet and Sour Refreshing

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

noodles for 2 servings
1/2 zucchini
1/3 carrot
1 handful bean sprouts
1/2 onion (for broth)
1 stalk green onion (for broth and garnish)
1~2 cheongyang chili peppers (for garnish)
1 cup soy sauce (for broth)
1/2 cup sugar (for broth)
1/3 cup mirin (for broth)
1.5L water (for broth)
1/3 cup vinegar (for broth)
1 tablespoon minced garlic (optional)

Recipe 🍳

In a pot, add 1.5L water, 1 cup soy sauce, 1/2 cup sugar, 1/3 cup mirin, and the onion and green onion for the broth. Heat over medium-high heat.
When it comes to a boil, reduce to medium heat and simmer for about 30 minutes to extract the flavors from the vegetables.
Strain the broth, discarding the solids. Let it cool completely, then mix in 1/3 cup vinegar to make the cold noodle broth.
Cut the zucchini and carrot into thin strips. Clean and rinse the bean sprouts.
Boil the noodles in a large pot of boiling water. Just before they are fully cooked, add the prepared zucchini, carrot, and bean sprouts, and blanch them together briefly.
Immediately drain the noodles and vegetables, then rinse them in ice water or cold water to remove starch and maintain crunchiness.
Place the drained noodles and vegetables in a bowl. Top with sliced cheongyang chili peppers and green onion. Pour the cold broth over and serve. Add minced garlic if desired.

Boil soy sauce, sugar, mirin, water, onion, and green onion for 30 minutes to make the broth.
Cool the broth, then mix in vinegar and chill.
Boil the noodles, then add the julienned zucchini, carrot, and bean sprouts at the end to blanch together.
Rinse the noodles and vegetables in cold water, drain, and place in a bowl.
Pour the cold broth over, and garnish with chili peppers, green onion, and minced garlic to taste.

Cooking tips 💡

For extra umami, add dried pollack or anchovies when making the broth. To remove fishiness, stir-fry them in a pan with a little more mirin before adding.
Adding a little minced garlic right before eating the finished noodles greatly enhances the flavor, so it's highly recommended.
After blanching, immediately rinse the noodles and vegetables in ice water to preserve the color of the vegetables and make the noodles chewy.

Shop ingredients on Coupang(Ad)

noodles zucchini carrot bean sprouts onion green onion cheongyang chili pepper soy sauce sugar mirin vinegar minced garlic

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