Main ingredients 🥩
glass noodle cannedjinmi-chaeonioncucumbergreen onionperilla leafcarrotgreen chili peppergochujanggreen chili powdergrated onionvinegar
Lim Sung-geun's Glass Noodle Salad
A tangy, sweet, and spicy glass noodle salad made in just 5 minutes by tossing fresh vegetables and chewy jinmi-chae into a golden ratio secret sauce.
🙋 Recommended for
- ⭐ Those who want to make a perfect, fail-proof spicy-sweet snack or side dish without any risk of failure
- ⭐ People who need to serve a quick, impressive, and generous side dish within 5 minutes when guests arrive
Ingredients needed 🛒2 servings
- glass noodle canned 1 can (large)
- jinmi-chae 40g
- onion 1/2 head
- cucumber 1/2 medium
- green onion 1 stalk
- perilla leaf 7~8 leaves
- carrot a little
- green chili pepper 1~2
- gochujang 45g
- corn syrup 40g
- sugar 19g
- green chili powder 10g
- grated onion 15g
- white vinegar 7~9g
- soda 10~20g
- minced garlic 7g
- beef dashi 2g
- sesame oil 2 tablespoons
- toasted sesame seeds generously
Recipe 🍳
- In a bowl, mix together gochujang 45g, corn syrup 40g, sugar 19g, green chili powder 10g, grated onion 15g, vinegar 7~9g, soda 10~20g, minced garlic 7g, and beef dashi 2g to make the secret seasoning sauce.
- Drain the canned glass noodles through a sieve, removing all liquid completely. (Do not rinse under water—this would wash away the delicious flavor components.)
- After removing excess moisture, cut the glass noodles in half lengthwise until they are large enough to fill your mouth.
- Slice the onion and cucumber thickly, halve the green onion and slice diagonally. Cut the carrot and green chili peppers into appropriate sizes, and roughly chop the perilla leaves.
- In a large mixing bowl, combine the prepared glass noodles, 40g jinmi-chae, onion, cucumber, carrot, and green chili peppers. Add 2 tablespoons of sesame oil and lightly toss to coat evenly.
- Pour the prepared seasoning sauce over the mixture and gently fold everything together without crushing the vegetables.
- Finally, add the green onion and perilla leaves, gently tossing them as if brushing off dust to preserve their crispness. Sprinkle generously with toasted sesame seeds and serve on a plate.
- Mix the specified amounts of seasoning ingredients to create a savory, flavorful sauce.
- Do not rinse the canned glass noodles—drain only through a sieve and cut them in half without washing.
- Chop cucumbers, onions, green onions, and perilla leaves into large pieces.
- In a bowl, toss the glass noodles and jinmi-chae with sesame oil first to coat.
- Add the sauce and mix gently, then finish by adding green onion, perilla leaves, and toasted sesame seeds with a light toss.
Cooking tips 💡
- Do not rinse canned glass noodles with water—doing so removes their rich, natural flavor. Always use only the can liquid and discard it.
- Adding jinmi-chae, which has a texture similar to glass noodles, maximizes texture contrast and absorbs moisture, allowing the sauce to penetrate better and making the dish more substantial.
- Adding green onion and perilla leaves too early will cause bitterness and kill their freshness. Always add them at the very end and gently toss to maintain crispness.
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