Cold Kimchi Noodles
Recipe GLPRfaf448773696f9
A refreshing Korean cold noodle dish featuring tangy, spicy kimchi tossed with tender wheat noodles, topped with crisp cucumber and creamy hard-boiled eggs. This vibrant bowl comes together quickly with bold, complex flavors from fermented kimchi, sesame oil, and gochujang. Perfect for a light summer meal or side dish.
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Ingredients
150g chopped kimchi, drained
4 tablespoons kimchi brine
2 tablespoons toasted sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon gochujang
2 teaspoons sugar
2 garlic cloves, minced
200g dried thin wheat noodles
½ cucumber, cut into thin matchsticks
2 large eggs, hard-boiled and halved
Directions
Bring a large pot of water to a boil. Add the dried noodles and cook according to the package instructions until tender. Drain the noodles in a colander, then rinse under cold running water until completely cool. Drain once more and set aside.
While the noodles cook, combine the chopped kimchi, kimchi brine, toasted sesame oil, toasted sesame seeds, gochujang, sugar, and minced garlic in a medium mixing bowl. Stir until all ingredients are evenly mixed and the gochujang is fully incorporated.
Add the cooled noodles to the kimchi sauce mixture. Using your hands or two forks, toss the noodles thoroughly, breaking up any clumps and ensuring every strand is coated with the sauce.
Divide the dressed noodles between two bowls. Top each bowl with half of the cucumber matchsticks and two halves of hard-boiled egg. Serve immediately and enjoy.
