Cold kimchi noodles
At a Glance
- Prep
- 30 minutes
- Cook
- 10 minutes
- Total
- 40 minutes
- Servings
- Serves 2
Categories
- Light meals & snacks
- Main Course
- Noodle Salad
- Korean
- Boiling
- Easy
- Light meals & snacks
Dietary
- Low lactose
- Vegetarian
Allergens
- Eggs
- Sesame
- Wheat
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition is approximate based on the ingredient list. Please verify for dietary or medical needs.
Inspired by the Korean classic bibim-guksu, this quick and easy dish features cold noodles tossed in a sweet, spicy and tangy sauce, loaded with gut-nourishing kimchi. Topped with cucumber and a boiled egg, it makes for a tasty, refreshing meal.
Hands-Free Mode Off
Equipment
Medium mixing bowl, saucepan, colander, knife, chopping board
Ingredients
- 150g/5½oz kimchi, chopped (drained weight)
- 4 tbsp kimchi brine
- 2 tbsp toasted sesame oil
- 1 tbsp sesame seeds, toasted
- 1 tbsp gochujang
- 2 tsp sugar (any type)
- 2 garlic cloves, crushed
- 200g/7oz dried noodles (thin wheat noodles work best)
- ½ cucumber, cut into thin matchsticks
- 2 hard-boiled eggs, halved
Instructions
In a medium mixing bowl, combine the kimchi, kimchi brine, toasted sesame oil, toasted sesame seeds, gochujang, sugar and garlic. Set aside.
Cook the noodles according to the packet instructions. Drain, rinse with cold water until cool to the touch, then drain again.
Add the noodles to the kimchi sauce and toss well to coat, ensuring everything is well combined. Don’t be afraid to use your hands!
Divide the noodles between two bowls and top with the cucumber and boiled eggs, then serve and enjoy.
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