Cold Gochujang Noodles
Cold Gochujang Noodles is a refreshing and spicy Korean dish, perfect for summer. The dish typically features chewy noodles (often somyeon or soba) coated in a spicy, tangy, and slightly sweet sauce made from gochujang (Korean fermented red chili paste), along with other ingredients.
Ingredients
- 3 Tbsp Gochujang
- 3 Tbsp Peanut Butter
- 3 Tbsp Soy Sauce
- 1 Tsp Salt
- 1 Tbsp Sesame Oil
- 1 Tbsp Chilli Oil (More or Less Depending on Your Spice Tolerance)
- One Bunch of Spring Onions
- 1 Cucumber
- 300g Kimchi
- 400g Noodles (I Used Flower Petal Noodles)
Step 1
Cook the noodles according to the package instructions, then rinse with cold water to cool them down. Smash the cucumber with a wooden spoon, chop it into small pieces, season generously with salt, and set aside.
Step 2
Finely chop the spring onions and roughly chop the kimchi.
Step 3
Whisk the peanut butter with 50ml of hot water until smooth. Then, whisk in the gochujang, soy sauce, salt, sesame oil, and chili oil.
Step 4
Rinse the excess salt off the cucumbers, drain them, and then add them to the sauce. Stir in the spring onions and half of the kimchi and mix well.
Step 5
Add the noodles and toss them with your hands to ensure they are evenly coated. If needed, add a few tablespoons of water to loosen the mixture. Serve with additional kimchi on top and enjoy.
