Spicy Cold Kimchi Noodles

Spicy Cold Kimchi Noodles

Prep time

8 mins

Cook time

12 mins

Total time

20 mins

 

Author: My Korean Kitchen

Recipe type: Noodles

Cuisine: Korean

Serves: 2

 

Ingredients

• 180g (6.3 ounces) somen noodles
• ½ cup (aged) Kimchi – cut into thumbnail pieces
• Bibim sauce (Mix these in a bowl)
  -2 Tbsp Gochujang
  -1 Tbsp rice vinegar
  -1 Tbsp honey
  -1 Tbsp raw sugar
  -1 Tbsp sesame oil
  -1 Tbsp roasted sesame seeds
  -1/3 medium (85g, 3 ounces) chilled Lebanese cucumber (or English cucumber) – rinsed, seed removed and julienned
  -1 hard boiled egg – halved to serve on top of the noodles

* 1 Tbsp= 15ml, 1 cup = 250ml

** If you’re unsure of the above Korean cooking ingredients, find out more about them from my other post “30 Essential Korean cooking ingredients“.

 

Instructions

1. Cook the somen noodles in rapidly boiling water until al dente. (Follow the directions from the package.) Drain the noodles and cool down under cold running water for about 1 minute. Stir the noodles with some tongs or your hand while it’s under the water. Drain the noodles well.
2. Put together the noodles, Kimchi (& Kimchi juice if any came out during the cutting) and bibim sauce in a large mixing bowl and mix them well with your hands. (Wear a food handling glove). Serve it in a bowl. Place the cucumber and egg on top of the noodles. Enjoy!