KOREAN HOME COOKING
Cabbage Pine Nut Noodles (양배추잣국수)
양배추잣국수 · Yangbaechu Jat-guksu
Chilled pine nut, sunflower seed, and sesame broth surrounds fine wheat noodles and ribbons of lightly sautéed cabbage.
WHY THIS DISH MATTERS
A little cultural context
This modern noodle bowl borrows the luxurious creaminess of jat-guksu, Korean pine nut noodles, while folding in everyday cabbage for sweetness and lightness.
INGREDIENTS
What you'll need
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COOKING WEBTOON
Cook it panel by panel
A quick visual memory guide for the whole recipe.
1Toast the nuts
5 minutesToast pine nuts, sunflower seeds, and sesame in a dry saucepan over medium-low for 4 to 5 minutes, stirring constantly, until fragrant but not dark.
- 2
Simmer
5 minutesAdd 3 cups water. Once it boils, cook for exactly 5 minutes, then cool for 10 minutes.
- 3
Blend and chill
30 minutesBlend the nuts with 2 cups of their cooking water, salt, honey, and lemon until completely smooth. Add remaining cooking water to reach a pourable consistency and chill for at least 30 minutes.
- 4
Prepare the cabbage
7 minutesShred cabbage as finely as the noodles, salt lightly for 5 minutes, squeeze dry, then stir-fry with sesame oil for 90 seconds. Cool.
- 5
Cook the noodles
4 minutesBoil somyeon according to the package, usually 3 to 4 minutes. Rinse repeatedly under cold water and drain very well.
- 6
Assemble cold
Combine equal volumes of noodles and cabbage in chilled bowls. Add shrimp and egg ribbons and pour the cold pine nut broth around them.
AI-assisted illustration. Follow the written recipe below for exact measurements, doneness, and food-safety details.
DIRECTIONS
How to make it
- 01
Toast the nuts · 5 minutes
Toast pine nuts, sunflower seeds, and sesame in a dry saucepan over medium-low for 4 to 5 minutes, stirring constantly, until fragrant but not dark.
- 02
Simmer · 5 minutes
Add 3 cups water. Once it boils, cook for exactly 5 minutes, then cool for 10 minutes.
- 03
Blend and chill · 30 minutes
Blend the nuts with 2 cups of their cooking water, salt, honey, and lemon until completely smooth. Add remaining cooking water to reach a pourable consistency and chill for at least 30 minutes.
- 04
Prepare the cabbage · 7 minutes
Shred cabbage as finely as the noodles, salt lightly for 5 minutes, squeeze dry, then stir-fry with sesame oil for 90 seconds. Cool.
- 05
Cook the noodles · 4 minutes
Boil somyeon according to the package, usually 3 to 4 minutes. Rinse repeatedly under cold water and drain very well.
- 06
Assemble cold
Combine equal volumes of noodles and cabbage in chilled bowls. Add shrimp and egg ribbons and pour the cold pine nut broth around them.
SHOP & SUBSTITUTE
Cook it anywhere
Ingredient swaps
Pine nutsUse blanched almonds or unsalted cashews; keep the sunflower seeds for depth.
SomyeonUse thin Japanese somen or angel-hair pasta.
Korean pantry guide
Very fine Korean wheat noodles served in both hot and cold broths.
Search: Korean somyeon thin wheat noodlesServe it with
- Fresh kimchi
- Cucumber muchim
- Grilled chicken or fish
Spice level
Not spicy. Offer sliced green chile on the side.
Store & reheat
Keep broth, noodles, and cabbage separate for up to 2 days. Stir the broth before serving; do not freeze.