Cold Kimchi Noodles

In a glass or small bowl, combine the kimchi, gochujang, corn syrup, sesame oil, oyster sauce, and vinegar.

Using kitchen shears, cut the kimchi and sauce ingredients directly in the glass until it forms a coarse, well-combined paste. Set aside.

Bring a pot of water to a boil. Add the thin wheat noodles and the eggs to cook simultaneously. Cook noodles according to package directions.

While the noodles cook, thinly julienne the cucumber for the topping.

Once cooked, drain the noodles and eggs into a colander.

Immediately rinse the noodles under cold running water to stop the cooking process and cool them down. Drain thoroughly.

Transfer the cooled noodles to a large serving bowl.

Pour the prepared kimchi sauce over the noodles.

Top with the julienned cucumber.

Peel the hard-boiled eggs, slice them in half, and add them to the bowl.

Garnish with sesame seeds and optional soy marinated onions.

Mix well and enjoy immediately.