As a busy working mom, it can be so hard to find the time and energy to prepare nourishing meals during the week. Lately, the hot summer weather has made cooking seem even more exhausting. Still, I want my family to enjoy flavors from my Korean heritage. That’s why I was so delighted to discover this simple spicy cold noodle salad – it’s become our new favorite hot weather lifesaver!
Growing up, my grandmother would often make us a variation of this dish on sweltering afternoons. Those memories motivated me to try recreating it myself. While my first attempt lacked the complex balance of sweet, nutty, and spicy flavors I remembered, I kept tweaking. Now, with a combination of chewy sweet potato glass noodles, crunchy veggies, spicy gochujang, and a bright vinegar dressing, each bite transports me back to those carefree summers. Even my picky eater kids devour this salad!
I love sharing this taste of my childhood, especially as writing for Food and Meal has reignited my passion for cooking. This spicy noodle dish comes together in minutes, making it doable even when I feel drained after work. Bright, nourishing and full of flavor, it’s the perfect antidote to a hot day.
Korean Spicy Cold Noodles Recipe
Korean Spicy Cold Noodles Recipe
Equipment
Ingredients
- 4 bundles thin wheat flour noodles (somyeon), cooked according to package directions
- 3 tablespoons gochujang
- 1/2 tablespoon rice vinegar
- 2 teaspoons honey
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1/2 tablespoon gochugaru
- 1 tablespoon toasted sesame oil
- 1/2 tablespoon sesame seeds
- 1/4 cup chopped lettuce, for garnish
- 1 cucumber, seeded and cut into matchsticks, for garnish
- 1 hard-boiled egg, quartered lengthwise, for garnish
- 2 scallions, chopped, for garnish (optional)
Instructions
- Rinse the cooked noodles in cold water to stop the cooking. Drain them well in a colander and shake out any water. Set aside.
- To make the sauce, in a small bowl, stir together the gochujang, vinegar, honey, garlic, soy sauce, gochugaru, sesame oil, and sesame seeds. Mix well.
- In a large bowl, mix the sauce mixture with the cold noodles, tossing to coat completely.
- Serve the seasoned noodles in 2 bowls, garnished with lettuce, cucumber, egg, and chopped scallion, if using.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Korean Spicy Cold Noodles Cooking Tips
When I first tried the recipe, I was too timid with the spicy gochujang paste and didn’t add enough. The salad came out bland and boring. After talking with my mom, I realized I needed to be bolder with the heat to liven things up! Now I mix a generous spoonful into the tangy vinegar dressing, allowing the sweet and nutty notes to shine as well.
Getting the noodles right took some trial and error too. I learned that soaking the sweet potato glass noodles in cold water makes them too soggy and mushy. Instead, I quickly rinse them under warm water until they are just pliable but still have that satisfying chewy bite. And letting the salad chill for at least 30 minutes allows the noodles to soak up all the bright flavors.
Making little tweaks as I continue cooking this summery Korean dish has helped me gain confidence in the kitchen. Seeing my family devour every last bite, especially on scorching hot days, fills me with pride and happiness.
Serving Suggestions for Korean Spicy Cold Noodles
- For a refreshing protein boost, top the spicy cold noodles with sashimi, soy ginger tuna satay, or soft tofu stew. The contrast of flavors and textures takes this salad to the next level!
- For extra crunch and texture, add some quick kimchi pickles, daikon radish salad, or shredded carrots on top.
- For a fun fusion twist, spoon the noodles over rice and top with kalmi kebabs, dragon rolls, or chicken katsu curry. The sweet and spicy flavors pair perfectly.
- For a vegan power bowl, serve the noodles over quinoa with tofu hot pot, miso eggplant, and cashew milk. Nourishing whole foods that still pack tons of flavor.
- For a decadent brunch, top the salad with poached dashi eggs, bacon, and an orange miso dressing drizzle. Brunch just got an upgrade!
FAQs on Korean Spicy Cold Noodles
- Is eating bean sprouts good for you? Yes, bean sprouts are a nutritious addition to your diet. They are low in calories, rich in vitamins, minerals, and antioxidants, making them a healthy choice.
- What does Kongnamul taste like? Kongnamul, or bean sprouts in Korean cuisine, have a mild and slightly nutty flavor. They absorb the taste of the dishes they are cooked in, making them versatile for various culinary creations.
- What’s the best way to cook bean sprouts? The best way to cook bean sprouts is to blanch or stir-fry them briefly. This preserves their crunchiness while enhancing their flavor. Avoid overcooking to maintain their freshness.
- Can I substitute the buckwheat noodles?
While buckwheat noodles are ideal for their texture and taste, you can use soba noodles or thin spaghetti as a substitute. However, the experience might vary slightly. - Is there a vegetarian version of the sauce?
Absolutely! Swap out the fish sauce or anchovy base with soy sauce or a vegetarian umami sauce. - How spicy is this dish?
It has a noticeable kick, but the beauty is in its adaptability. Adjust the Gochujang (red chili paste) according to your spice tolerance. - How do I store leftovers?
Place any leftover noodles and sauce separately in airtight containers. They can be refrigerated for up to 2 days. Mix them when you’re ready to eat again. - Can I add proteins like chicken or tofu?
Of course! Grilled chicken, thinly sliced beef, or pan-seared tofu can be wonderful additions. Add them as toppings before serving.
Conclusion
I hope this spicy cold noodle salad will become one of your go-to hot weather recipes, just like it is for my family. The complex flavors and variety of textures make it so craveable, while still being light and refreshing enough for a sweltering day.
As I continue developing recipes and writing for Food and Meal, I want to share more dishes from my heritage that offer a taste of home along with nourishment. Playing with new flavor combinations and learning from my mistakes in the kitchen has helped me gain confidence to experiment more. My next attempt will be recreating my mom’s kimchi stew!
If you try this spicy cold noodle salad, I’d love to hear your tweaks and serving suggestions in the comments below. The Food and Meal community has given me so much inspiration. I hope sharing a small taste of my Korean childhood can spark more culinary creativity as well. Stay cool, nourished and joyful!
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.