Spicy Cold Knife Noodles with Kimchi
Hand-torn wheat noodles tossed in a fiery gochujang sauce with crisp vegetables and tangy kimchi—a Korean summer favorite that comes together in under 20 minutes. Served cold and tossed tableside for that signature bibim kalguksu mix.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 9g
Ingredients
- 300 g fresh wheat noodles (kalguksu or hand-cut)
- 3 tbsp gochujang (Korean red chili paste)
- 1 cup kimchi, chopped
- 1 medium cucumber, julienned
- ½ medium carrot, julienned
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add noodles and cook until just tender, ~4 minutes.
- 2
Drain noodles and rinse under ice-cold water until completely chilled, tossing gently.
- 3
Whisk gochujang, rice vinegar, sesame oil, and 2 tbsp water in a small bowl until smooth.
- 4
Divide chilled noodles between two bowls. Top with cucumber, carrot, and kimchi.
- 5
Pour sauce over the bowl and sprinkle with sesame seeds.
- 6
Toss vigorously with chopsticks or a fork until noodles and vegetables are evenly coated with sauce.
Tools you’ll need
- large pot
- wooden spoon or tongs
- colander
- small mixing bowl
- whisk
- chopsticks or fork
- two serving bowls
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