This cold, light and refreshing Korean noodles recipe is easy to make, healthy and has a spicy kick from the sweet and sour gochujang sauce. This noodle bowl is a great meal to have during summer.
Fresh Raw Toppings
This Korean cold noodle bowl is topped with fresh raw vegetables. This gives it a nice fresh crunch and texture with the chewy noodles. Sometimes you’ll even see Asian pear pieces in a lot of the Korean cold noodle bowls. What is great about this recipe is you can add in whatever fresh toppings you’d like in your noodle bowl. Have leftover side dishes (banchan)? Assemble the banchan on top of this noodle bowl. Umm…yummy! We’d love to know what other toppings you’re adding into your bowl, so comment below, or mention/tag us on our Instagram page after you give this recipe a try.
One quick note – make sure to get the pickling cucumbers. Pickling cucumbers offer more of a crunchy texture than traditional cucumbers. Traditional cucumbers in this recipe can work, but they won’t give you that nice crunchy texture like a pickling cucumber will. So trust us, just get the pickling cucumbers variety when you grab ingredients at the store for this recipe.
The Noodles We Are Using For This Korean Spicy Cold Noodle Bowl
For this recipe, we’re using a round style noodle. It’s a round, white flour-based pasta and has a great texture for this cold noodle bowl. You could also use a buckwheat soba noodle pasta for this recipe, and it will be just as delicious. Simply cook the noodles according to the package directions. Then, once the noodles are cooked, rinse them with cold water to stop the cooking process and to chill them before assembling your noodle bowl.
We hope you enjoy this Korean Cold Noodles with Spicy Sweet and Sour Gochujang Sauce recipe!
Need a kimchi recipe?
- Easy Napa Cabbage Korean Kimchi – Cut-Up Kimchi
- Korean Winter Kimchi
- Korean White Kimchi (Baek Kimchi)
- 3 bundles round style noodles (about 4 servings of noodles according to the package)
- 2 medium-sized pickling cucumbers*
- ½ large-sized carrot (or 1 medium-sized)
- 1 cup Kimchi (sour/fermented)
- ½ tsp Fish sauce
- 2 Tbsp hot pepper paste (gochujang)
- 1 Tbsp white sugar
- 1 Tbsp white vinegar (or rice vinegar)
- 1 green onion, thinly sliced
- 1 Tbsp Toasted sesame seeds
- Cut the cucumbers and carrots into 2-3 inch long matchstick-like pieces.
- Slice the kimchi into very thin pieces.
- Cook the noodles according to the package.
- While the noodles are cooking, let's mix the spicy sweet and sour gochujang sauce. Mix the sugar, gochujang, fish sauce, and vinegar together well in a small bowl, and set aside for later.
- Once the noodles are cooked, drain into a colander, rinse with cold water and drain well.
- Now you can assemble your cold noodle bowl to your liking with the fresh vegetables, kimchi, spicy sauce mixture, green onions, and toasted sesame seeds.
- Serve and enjoy!
*Pickling cucumbers have a more crunchy texture and not as mushy as regular cucumbers. If you can find pickling cucumbers, we highly recommend using this variety for this recipe. If you can't find pickling cucumbers, regular cucumbers will work just fine.
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