Korean-style Duck Salad with Wide Brown Rice Noodles, Pickled Carrot & Gochujang Dressing

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	122Kcal	620Kcal
	511kJ	2594kJ
Fat	5.3g	27g
of which saturates	1.1g	5.5g
Carbohydrates	11g	56g
of which sugars	3.2g	16g
Protein	7.8g	39g
Salt	0.51g	2.6g
Fibre	1.3g	6.4g

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

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	122Kcal	620Kcal
	511kJ	2594kJ
Fat	5.3g	27g
of which saturates	1.1g	5.5g
Carbohydrates	11g	56g
of which sugars	3.2g	16g
Protein	7.8g	39g
Salt	0.51g	2.6g
Fibre	1.3g	6.4g

Back

High protein 6 plants Low sat fat

Korean-style Duck Salad with Wide Brown Rice Noodles, Pickled Carrot & Gochujang Dressing

Prep time: 15 mins

Total time: 30 mins

Cuisine: Korean

Food group: Poultry

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.

Cooking Instructions

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.

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