Tangpyeongchae

Ingredients

Glass noodles

8 ounces

Sesame oil

3 tablespoons

Salt

1/2 teaspoon

Sugar

1 tablespoon

Rice vinegar

2 tablespoons

Soy sauce

3 tablespoons

Sesame seeds

2 tablespoons, toasted

Green onion

2, sliced

Radish

1 small, julienned

Carrot

1 medium, julienned

Cucumber

1 medium, julienned

Instructions

1. Cook the glass noodles according to the package instructions. Drain and rinse them under cold water to stop the cooking process and cool them down.
2. Julienne the cucumber, carrot, and radish into thin strips to ensure even texture and presentation.
3. Slice the green onions into small pieces, using both the white and green parts for added color and flavor.
4. In a large mixing bowl, combine the cooked glass noodles, julienned vegetables, and sliced green onions.
5. In a separate small bowl, whisk together the soy sauce, rice vinegar, sugar, salt, and sesame oil until the sugar dissolves, creating a flavorful dressing.
6. Pour the dressing over the noodle and vegetable mixture and toss well to ensure even coating of the dressing.
7. Garnish with toasted sesame seeds for a nutty finish.
8. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.