Cold Kimchi Noodles

Name: Cold Kimchi Noodles with Gochujang Sauce
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 cup kimchi; 1 tbsp gochujang (Korean red pepper paste); 1 tbsp corn syrup; 1 tbsp sesame oil; 1 tbsp oyster sauce; 1 tsp rice vinegar; 4 oz thin wheat noodles (somen); 2 large eggs; 1/4 English cucumber; 1 tsp sesame seeds, for garnish; 2 tbsp soy marinated onions, for garnish

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Cold Kimchi Noodles is a quick Korean dish combining thin wheat noodles with a savory-spicy kimchi-gochujang sauce, topped with crisp cucumber and hard-boiled eggs for a satisfying, refreshing meal ready in under 15 minutes.

🌍Korean 🏷️Cold noodles 🏷️Kimchi 🏷️Noodles 🏷️Spicy

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Total

17 min

Servings

Recipe Source

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From TikTok · by logagm

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Ingredients

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1 cup kimchi
1 tbsp gochujang (Korean red pepper paste)
1 tbsp corn syrup
1 tbsp sesame oil
1 tbsp oyster sauce
1 tsp rice vinegar
4 oz thin wheat noodles (somen)
2 large eggs
1/4 English cucumber
1 tsp sesame seeds, for garnishoptional
2 tbsp soy marinated onions, for garnishoptional

11 Ingredients

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Instructions

1
In a glass or small bowl, combine the kimchi, gochujang, corn syrup, sesame oil, oyster sauce, and vinegar.
2
Using kitchen shears, cut the kimchi and sauce ingredients directly in the glass until it forms a coarse, well-combined paste. Set aside.
3
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.
4
While the noodles cook, thinly julienne the cucumber for the topping.
5
Once cooked, drain the noodles and eggs into a colander.
6
Immediately rinse the noodles under cold running water to stop the cooking process and cool them down. Drain thoroughly.
7
Transfer the cooled noodles to a large serving bowl.
8
Pour the prepared kimchi sauce over the noodles.
9
Top with the julienned cucumber.
10
Peel the hard-boiled eggs, slice them in half, and add them to the bowl.
11
Garnish with sesame seeds and optional soy marinated onions.
12
Mix well and enjoy immediately.

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Tips & Notes

Pro tips

Chill the noodles in ice water immediately after cooking to stop them from softening and ensure a firm, springy texture.
Make the sauce 5–10 minutes before serving so flavors meld; mix well to ensure even distribution of gochujang and sesame oil.
Cook eggs to soft-boil (6–7 minutes) for a creamy yolk that enriches the sauce when broken into the noodles.
Prepare toppings (cucumber, sesame seeds) just before assembly to keep them crisp and prevent sogginess.

Substitutions

Kimchi → equal amount finely chopped napa cabbage mixed with 1 tsp chili flakes and 1 tsp vinegar (fresh cabbage base)
Gochujang → Korean red chili powder (gochugaru) at 2 tsp, mixed with 1 tsp sugar and 1 tsp water (drier, less savory)
Oyster sauce → soy sauce at 1.5 tsp (lighter umami, less sweet)
Sesame oil → neutral oil mixed with 1/2 tsp toasted sesame oil (preserves aroma, reduces richness)

Storage & make-ahead

Store sauce separately from cooked noodles in airtight containers for up to 3 days refrigerated. Toss noodles with sauce just before serving; reheat noodles gently in boiling water if preferred warm, but serve sauce cold.