Spicy Cold Knife Noodles
Chewy, hand-torn noodles in a fiery gochujang sauce with crisp vegetables and a cooling runny egg. A TikTok-viral Korean cold noodle bowl that feels fancy but takes 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 14g
Ingredients
- 200 g all-purpose flour dough (or store-bought knife noodles)
- 3 tbsp gochujang (Korean red chili paste)
- 1 whole cucumber, julienned
- ½ whole carrot, julienned
- 2 whole eggs
- 1 tbsp sesame seeds
Instructions
- 1
Boil salted water in a large pot. Mix gochujang with 4 tbsp cold water, 1 tbsp soy sauce, 1 tsp sugar, and 1 minced garlic clove in a bowl.
- 2
If using fresh dough, tear into bite-sized pieces. Drop into boiling water and stir constantly until noodles float, about 3–4 minutes.
- 3
Drain noodles in a colander and immediately rinse under ice-cold running water until completely chilled, tossing with your hands.
- 4
Bring a separate small pot of water to a boil. Gently slide eggs into simmering water and cook 6 minutes for runny yolks, then ice bath.
- 5
Toss cold noodles with gochujang sauce in a large bowl until every strand is coated and slick.
- 6
Divide noodles between bowls. Top with cucumber, carrot, one soft-boiled egg per bowl, and a pinch of sesame seeds. Serve cold.
Tools you’ll need
- large pot
- small pot
- colander
- mixing bowl
- vegetable peeler or knife
- slotted spoon
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