Description
A refreshing and bold cold kimchi noodle dish made with chilled noodles, tangy spicy kimchi, crisp vegetables, and a rich soft boiled egg on top for the perfect balance of flavor and texture.
Ingredients
Scale
- 8 ounces somen or thin wheat noodles
- 1 cup chopped kimchi
- 2 tablespoons kimchi juice
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 small cucumber, thinly sliced
- 1 soft boiled egg, halved
- 1 teaspoon sesame seeds
Instructions
- Chill your serving bowl in the fridge for a few minutes.
- Mix the kimchi, kimchi juice, gochujang, soy sauce, sesame oil, and sugar to create the sauce.
- Cook the noodles until tender, then drain and rinse under cold water.
- Toss the chilled noodles with the sauce until fully coated.
- Refrigerate for five minutes to let the flavors deepen.
- Add cucumber slices, sesame seeds, and the soft boiled egg on top.
- Serve immediately while cold and refreshing.
Notes
- Rinse noodles thoroughly to remove starch and keep them bouncy.
- Use well fermented kimchi for the best depth of flavor.
- Add a pinch of sugar if the dish tastes too spicy or acidic.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 1100mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 90mg
Keywords: cold kimchi noodles, Korean noodles, spicy cold noodles, kimchi recipes, refreshing noodle bowl