Chilled Cucumber Kimchi Noodles
Chilled Cucumber Kimchi Noodles
Ingredients
For the Noodles & Toppings
- 1 pound somen noodles, or thin wheat noodles
- 1 English cucumber, julienned
- 1 1/2 cups kimchi, chopped
- 2 hard-boiled eggs, halved (optional)
- 1 tablespoon toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
For the Gochujang Sauce
- 1/4 cup gochujang, Korean chili paste
- 1 tablespoon gochugaru, Korean chili flakes, adjust to taste
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 1/2 tablespoons granulated sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons water
Instructions
- 1
Prepare the Gochujang Sauce: In a medium bowl, combine gochujang, gochugaru, rice vinegar, soy sauce, sesame oil, granulated sugar, minced garlic, grated ginger, and water. Whisk until well combined and smooth. Taste and adjust seasoning if needed (add more sugar for sweetness, more vinegar for tang, or more gochugaru for spice). Set aside.
⏱️ 5 min
- 2
Prepare Toppings: Julienne the English cucumber. Chop the kimchi into bite-sized pieces. If using hard-boiled eggs, peel and halve them. Thinly slice the green onions for garnish.
⏱️ 10 min
- 3
Cook Noodles: Bring a large pot of water to a rolling boil. Add somen noodles and cook according to package directions, typically 2-3 minutes, until al dente. Be careful not to overcook.
⏱️ 5 min
- 4
Chill Noodles: Immediately drain the cooked noodles in a colander and rinse thoroughly under cold running water to remove excess starch and cool them down. Continue rinsing and tossing until the noodles are completely cold. Drain very well, pressing out any excess water.
⏱️ 3 min
- 5
Assemble: In a large mixing bowl, combine the chilled noodles, julienned cucumber, and chopped kimchi. Pour the prepared gochujang sauce over the noodles and toss gently but thoroughly until all ingredients are evenly coated.
⏱️ 5 min
- 6
Serve: Divide the chilled noodles among four serving bowls. Garnish each bowl with hard-boiled egg halves (if using), a sprinkle of toasted sesame seeds, and sliced green onions. Serve immediately for best flavor and texture.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chilled Cucumber Kimchi Noodles
Ingredients
For the Noodles & Toppings
- 1 pound somen noodles, or thin wheat noodles
- 1 English cucumber, julienned
- 1 1/2 cups kimchi, chopped
- 2 hard-boiled eggs, halved (optional)
- 1 tablespoon toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
For the Gochujang Sauce
- 1/4 cup gochujang, Korean chili paste
- 1 tablespoon gochugaru, Korean chili flakes, adjust to taste
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 1/2 tablespoons granulated sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons water
Instructions
- 1
Prepare the Gochujang Sauce: In a medium bowl, combine gochujang, gochugaru, rice vinegar, soy sauce, sesame oil, granulated sugar, minced garlic, grated ginger, and water. Whisk until well combined and smooth. Taste and adjust seasoning if needed (add more sugar for sweetness, more vinegar for tang, or more gochugaru for spice). Set aside.
⏱️ 5 min - 2
Prepare Toppings: Julienne the English cucumber. Chop the kimchi into bite-sized pieces. If using hard-boiled eggs, peel and halve them. Thinly slice the green onions for garnish.
⏱️ 10 min - 3
Cook Noodles: Bring a large pot of water to a rolling boil. Add somen noodles and cook according to package directions, typically 2-3 minutes, until al dente. Be careful not to overcook.
⏱️ 5 min - 4
Chill Noodles: Immediately drain the cooked noodles in a colander and rinse thoroughly under cold running water to remove excess starch and cool them down. Continue rinsing and tossing until the noodles are completely cold. Drain very well, pressing out any excess water.
⏱️ 3 min - 5
Assemble: In a large mixing bowl, combine the chilled noodles, julienned cucumber, and chopped kimchi. Pour the prepared gochujang sauce over the noodles and toss gently but thoroughly until all ingredients are evenly coated.
⏱️ 5 min - 6
Serve: Divide the chilled noodles among four serving bowls. Garnish each bowl with hard-boiled egg halves (if using), a sprinkle of toasted sesame seeds, and sliced green onions. Serve immediately for best flavor and texture.
⏱️ 2 min