The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Korean-style Duck Salad with Wide Brown Rice Noodles, Pickled Carrot & Gochujang Dressing
Beat the heat with this refreshing take on bibimguksu, a cold Korean noodle salad, packed with the flavours you love. Crunchy pickled carrot, cucumber and cabbage tossed through a sticky gochujang dressing. Wide brown rice noodles soak up all the flavour.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 tsp sesame seeds (Sesame)
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 1 tbsp sesame oil (Sesame)
- 2 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 unwaxed lime
- 1 spring onion
- 1 savoy cabbage
- 1 midi cucumber
- 1 carrot
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 2 duck breasts
Nutritional Information
Calories: 620
Protein: 39g
Carbs: 56g
Fat: 27g
Ingredients
- 1 tsp sesame seeds (use half) (Sesame)
- 2 tbsp Asian paste (use half) (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 1 midi cucumber (use half)
- 1 tbsp sesame oil (use half) (Sesame)
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 1 unwaxed lime (use half)
- 1 savoy cabbage (use half)
- 1 carrot (use half)
- 2 tbsp gochujang paste (use half) (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 spring onion (use half)
- 1 duck breast
Nutritional Information
Calories: 620
Protein: 39g
Carbs: 56g
Fat: 27g
Korean-style Duck Salad with Wide Brown Rice Noodles, Pickled Carrot & Gochujang Dressing
Beat the heat with this refreshing take on bibimguksu, a cold Korean noodle salad, packed with the flavours you love. Crunchy pickled carrot, cucumber and cabbage tossed through a sticky gochujang dressing. Wide brown rice noodles soak up all the flavour.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a medium bowl, a small bowl, a grater & a sieve
Cook the duck
- Heat the large frying pan on medium-high heat. Season the duck with salt
- Once the pan is hot, add the duck and cook, skin-side down, for 4 mins, until crispy. Flip and cook for 2 mins
- Transfer to the lined baking tray, skin-side up, and bake for 21 mins, until cooked through, then leave to rest
Boil the noodles
- Add the noodles to the saucepan and boil for 6-7 mins, until cooked. Drain, then rinse under cold water and transfer to the large bowl
Prep the veg & gochujang dressing
- Coarsely grate the carrot (peel optional). Thinly slice the cucumber into 1/2cm half-moons. Thinly slice the cabbage and spring onion. Halve the lime
- Add the carrot to the medium bowl with the juice from half the lime and a pinch of salt. Set aside to pickle
- In the small bowl, combine the gochujang paste, sesame oil, juice from the remaining lime and 1 tbsp water (1/2 tbsp for 1 person). Set aside
Cabbage time
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the cabbage and Asian paste and cook for 1-2 mins, until softened. Add 1 tbsp water (1/2 tbsp for 1 person) and cook for 2-3 mins, until soft
Finish & plate up
- Thinly slice the duck against the grain. Add half the gochujang dressing to the noodles and toss to coat
- Share the noodles between bowls, with the duck, cucumber, cabbage, and pickled carrot alongside. Drizzle over the remaining dressing. Scatter the sesame seeds and spring onion on top
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