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Korean Cold Buckwheat Noodles with Kimchi

Korean style Cold buckwheat noodles are topped with homemade gochujang sauce, young radish kimchi, and cucumber

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Course: Lunch
Cuisine: Korean

Ingredients

  • 4 individual packet buckwheat noodles
  • 1/2 English cucumber thinly sliced
  • 1 carrot peeled and thinly sliced
  • 2 seaweed sheets (gim) crumbled or sliced
  • 1 cup baby radish kimchee optional
  • 2 boiled eggs slice in half
For gochujang noodle sauce:
  • 5 tbsp Korean chili paste (gochujang)
  • 2 1/2 tbsp white vinegar
  • 2-3 tbsp light brown sugar
  • 2 tbsp carbonated drink such as Fresca, Sprite, 7-up, etc
  • 1 tsp sesame oil
  • 2 tsp sesame seeds
  • 1 tbsp corn syrup optional

Instructions

    Cup of Yum
  1. To make the gochujang noodle sauce, mix all the ingredients in a small mixing bowl and let it chill in the fridge.
  2. Meanwhile cook buckwheat noodles according to the package direction. After adding the noodles to the boiling water, pour 1/2 cup of cold water when the water boils up again. Repeat the process until the noodles are done. Rinse noodles with cold water and drain.
  3. Place noodles in the individual serving bowl and top with vegetables, drizzle with sauce, about 1 to 2 tablespoons per serving. Serve boiled eggs on the side.