Janchi Guksu Salad (Korean noodle salad) recipe - ingredients, nutrition and when to eat it
Janchi guksu salad combines boiled thin wheat noodles with zucchini and vegetables, tossed in a dressing with savory anchovy broth.
Janchi guksu salad combines boiled thin wheat noodles with zucchini and vegetables, tossed in a dressing with savory anchovy broth. The soft noodles pair well with crisp vegetables and a light, pleasantly salty flavor. It makes a nice lunch when you want something light.
Salads & light · 20 minutes to cook
Tips: Rinse the noodles well in cold water so they don’t stick together and taste fresh.
Tips: Toss with the dressing just before serving to keep the vegetables crisp.
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Ingredients (1 serving)
- Boiled thin wheat noodles — 150 g
- Zucchini — 0.3 pc
- Leaf lettuce — 2 sheet
- Carrot — 20 g
- Crushed roasted seaweed — 1 Tbsp
- Dried anchovies — 5 g
- Soy sauce — 1 tsp
- Vinegar — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 2 Tbsp