Rating: 5 stars
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This soba salad offers bracing heat that's most welcome on a hot day when the coldest beers are at hand. Tender buckwheat noodles and crispy strands of zucchini "noodles" soak up a pleasantly piquant dressing laced with both gochugaru and gochujang for a double hit of spicy Korean peppers mellowed by a touch of brown sugar. Perfect served chilled or at room temperature, it's an easy make-ahead dish for summer entertaining.

June 2022

Gallery

Credit: Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley

Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil over high. Add noodles, and cook according to package directions, being careful not to overcook. Drain and rinse with cold water until noodles are cool. Drain well.

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  • Whisk together gochujang, vinegar, gochugaru, brown sugar, sesame oil, salt, and garlic in a large bowl. Add noodles, zucchini, cabbage, carrots, and bell pepper; toss well to coat. Serve chilled or at room temperature.

Make Ahead

Salad can be prepared up to 1 day in advance and stored in an airtight container in refrigerator.

Note

Be sure to use real gochujang paste—the miso-thick, glossy-shiny paste sold in tubs in Asian markets. Gochujang sauce, sold in many grocery stores, is thinner and milder and doesn't have as deep a flavor.

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