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Flavorful Korean Cold Noodles Recipe with Easy Spicy Gochugaru Sauce

Korean cold noodles - featured image
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A refreshing and spicy Korean cold noodle dish featuring chewy noodles and a balanced gochugaru chili flake sauce with sweet, tangy, and nutty flavors. Perfect for warm weather and quick meals.

Ingredients

Scale
  • 1/2 pound (225g) Korean wheat noodles or somyeon (thin wheat noodles)
  • Ice cubes (for chilling noodles)
  • 2 tablespoons gochugaru (Korean red chili flakes)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger (optional)
  • 1 cucumber, julienned
  • 2 green onions, thinly sliced
  • 1 hard-boiled egg, halved (optional)
  • Toasted sesame seeds
  • Optional: shredded cooked chicken or tofu for protein

Instructions

  1. Bring a large pot of water to a rolling boil. Add the Korean wheat noodles (about 225g or 1/2 pound). Cook according to package instructions, usually 3-4 minutes, until just tender but still chewy. Avoid overcooking.
  2. Immediately drain noodles in a colander and rinse under cold running water to stop cooking. Transfer noodles to a large bowl filled with ice water (or add ice cubes) to cool completely.
  3. In a small bowl, whisk together 2 tablespoons gochugaru, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon honey, 1 teaspoon minced garlic, and 1 teaspoon grated ginger. Adjust sweetness or spice to taste.
  4. Once chilled, drain noodles thoroughly to avoid watery sauce. Transfer to a serving bowl.
  5. Pour the spicy gochugaru sauce over the cold noodles. Toss gently but thoroughly to coat every strand evenly.
  6. Top noodles with julienned cucumber, sliced green onions, halved hard-boiled egg, and a sprinkle of toasted sesame seeds. Add shredded chicken or tofu if desired.
  7. Serve immediately while noodles are cool and sauce is vibrant. Refrigerate leftovers covered for up to one day, stirring with a splash of cold water or sesame oil before serving.

Notes

Reserve some noodle cooking water to loosen the sauce if it becomes too thick. Avoid overcooking noodles to maintain chewy texture. Use toasted sesame oil for best flavor. Adjust gochugaru amount to control spice level. Refrigerate leftovers up to 24 hours; stir before serving.

Nutrition

Keywords: Korean cold noodles, gochugaru sauce, spicy noodles, summer recipe, easy Korean recipe, cold noodle salad

Find it online: https://tempotaste.com/flavorful-korean-cold-noodles-recipe-with-easy-spicy-gochugaru-sauce/