Korean Style Cold Noodles

Introduction

Refreshing, spicy, satisfying. Cold spicy noodles were probably one of my favorite dishes growing up as a kid, I know - a weird favorite food to have. My mom would always buy the pre-packaged kinds from the Korean grocery store, and I remember always craving it on the hottest days of the summer. I wanted to recreate these memories by making some Korean cold noodles at home from scratch. Not only is this recipe really easy to make, but the ingredients are also simple.

The trick is to not overcook the noodles so there’s still a bit of a bite to them after chilling. In case you’re wondering where I got all of these ingredients, you can find a lot of them in the Asian Foods isle at the grocery store! The one thing I purchased from the Asian market were the Korean pepper flakes, which you can try to substitute with cayenne pepper, chili de arbol, or any other chili flake/powder that you have access to.

Yield 2 Servings

Author Allison Garcia

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

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Korean Style Cold Noodles

This noodle bowl is a summer favorite when you're craving a comforting bowl of noodles when it's too hot outside for soup.

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Ingredients

Base

• 4-6 oz Buckwheat noodles

The Sauce

• 2 Tbsp Gochujang (spicy Korean pepper paste)
• 2 Tbsp Rice vinegar
• 2 tsp Maple syrup
• 1 Tbsp Gochucagaru (Korean pepper flakes)
• 1 Tbsp Sesame seed oil

Toppings

• 1 small Cucumber
• 1 Tbsp Shredded carrots
• 2 stalks of Scallions
• 2 Eggs
• 2 Tbsp Sesame seeds

Instructions

Noodles and Soft Boiled Egg

1. Boil water in a medium pot and cook noodles in pot for about 3-4 minutes. You may want to taste a noodle every minute to make sure they don’t overcook and get too soft
2. Once noodles are done, drain the pot and run noodles under cold water to cool and stop the cooking process. Then put into an bowl filled with ice water to chill
3. Bring another small pot to boil and place whole eggs into boiling water for 8-10 minutes
4. Drain water from bowl and rinse eggs with cold water to cool
5. Once cool peel eggs and set aside

Sauce and Vegetables

1. Slice cucumber lengthwise into thin pieces
2. Do the same with the carrots if you are using a whole carrot, shredded works as well
3. Thinly slice scallions, separating whites from green
4. Mix the vinegar, gochugaru, gochujang, maple syrup, sesame seed oil, and scallion whites together
5. Adjust sauce to preference, adding more maple syrup if too spicy or more vinegar to thin out consistency

Assembly

1. Place cold noodles in a bowl. Pour sauce over noodles
2. Layer sliced cucumber and shredded carrots over noodles
3. Garnish with scallions and sesame seeds
4. Enjoy!

Recommended Products

Cangshan N1 Knife Set

Soba Noodles

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https://www.allisonlovesfood.com/blog-archive/cold-noodles

noodles, korean, asian food, spicy, main

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Did you make this recipe?

Tag @allisongarcianutrition on instagram and hashtag it #koreancoldnoodles

Here’s some of the ingredients needed for this recipe (PS I got them all from my local American grocery store!)

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Hi There!

My name is Allison, and I’m a registered dietitian offering nutrition counseling for people looking to optimize their nutrition through a non-diet, intuitive eating approach — meaning I will NEVER have you counting calories or make you restrict foods or food groups. Instead, my goal is to help you feel confident in choosing foods and eating habits that help you feel your best. This includes being able to understand your hunger and fullness cues, giving yourself permission to eat foods you enjoy, and ditching toxic diet culture.

Whether you are managing chronic conditions such as high blood pressure or diabetes, or simply looking for guidance on how to break the cycle of dieting and build a better relationship with food, weight-neutral nutrition therapy can help you to make peace with food and have you live your best life!