Korean Spicy Chilled Noodles with Gochujang and Kimchi

by cookingwithauntjuju.com

This classic Korean dish is a pasta salad of sorts, with bold contrasting flavors and textures. This recipes comes from Milk Street The New Rules Recipes That Will Change the Way You Cook (2019) by Christopher Kimball. Three ingredients perked my interest; gochujang, kimchi and a noodle I was not familiar with – somen noodles. My brother, who lives on the Big Island of Hawaii, introduced me to these quick-cooking thin and delicate Japanese noodles as they are common in Hawaii. Somen noodles are made from wheat flour dough that is oiled, then stretched several times. They are pale white, have a mild flavor and take only 2 minutes to cook!

Another favorite Korean salad!

This noodle dish is spicy with the kimchi and gochujang. The cucumbers add some crispness, the sesame seeds give a nutty flavor to the noodles, and green onions are always a nice addition.

Japanese somen noodles…

I recently posted Takeout-Style Sesame Noodles, another cold pasta salad.

Korean Spicy Chilled Noodles with Gochujang and Kimchi

  • 3-4 tbsp. gochujang
  • 2-1/2 tbsp. unseasoned rice vinegar, plus more as needed
  • 2 tbsp. reduced sodium soy sauce
  • 1-1/2 tbsp. white sugar (I used 1 tbsp. baking alternative sugar)
  • 1-1/2 tbsp. toasted sesame oil
  • 2 tbsp. sesame seeds, toasted and divided
  • 1 cup drained kimchi, thinly sliced, plus 2 tbsp. kimchi juice (save the leftover juice for another recipe)
  • 1/2 English cucumber
  • 4 scallions, thinly sliced on the diagonal
  • 8 oz. somen noodles
  • ice (optional)
  • kosher salt (optional – I didn’t add)

Bring a large pot of water to a boil. In a large bowl, whisk together the gochujang, vinegar, soy sauce, sugar, sesame oil, 1 tbsp. sesame seeds and the kimchi juice; set aside.

Thinly slice the cucumber on the diagonal. Stack several slices and cut lengthwise into matchsticks. Repeat with the remaining slices and set aside.

Add the noodles to the boiling water and cook, stirring frequently until tender, about 2 minutes. Drain in a colander and rinse the noodles under cold running water, tossing constantly until completely cool to the touch. Kimball uses ice to help cool the noodles but I didn’t feel it was necessary.

Add the noodles to the gochujang mixture, along with the kimchi. Toss, taste and season with salt and additional vinegar (optional). Transfer to a shallow bowl and mound the scallions and cucumbers on top. Sprinkle with the remaining 1 tbsp. sesame seeds. Toss together just before serving.

Recipe by cookingwithauntjuju.com 

The ingredients…

Cutting the kimchi with kitchen scissors… I find it’s easier than using a knife…

A perfect lunch with a kick!

Favorite cold Korean salad…

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