Cold Buckwheat Noodles with Kimchi and Eggs

Easy Spicy Cold Buckwheat Noodles with Kimchi and Eggs Recipe

Cold, Refreshing, and Spicy

There’s something about cold noodles that brings me right back to the sweltering summers of my childhood. Growing up, my family had a tradition: whenever the temperature soared, we’d gather in the kitchen to whip up something refreshing. My mom would often make cold noodle salads, each one a little different from the last, depending on what ingredients we had on hand. But no matter the variations, those chilled bowls always seemed to cool us down, both body and soul.

Years later, during a particularly hot summer, I found myself craving that familiar comfort but with a twist. I was deep into exploring Korean cuisine at the time, and my fridge was stocked with all the essentials: kimchi, gochujang, and, of course, somen noodles. I decided to experiment, combining my love for cold noodles with the bold, vibrant flavors of Korea. The result? This Cold Buckwheat Noodles with Kimchi and Eggs.

Making Cold Buckwheat Noodles with Kimchi and Eggs

The first time I made it, I remember being amazed by how perfectly the tangy kimchi paired with the chewy noodles, all brought together by a spicy-sweet bibim sauce. It was everything I wanted on a hot day—refreshing, satisfying, and just the right amount of kick. Now, this dish has become a staple in my summer rotation, a go-to for when I need something quick, easy, and packed with flavor.

Whenever I prepare this Cold Buckwheat Noodles with Kimchi and Eggs, I’m reminded of those summer days with my family, gathered around the kitchen table, laughing and sharing stories as we slurped down our noodles. It’s a dish that feels both new and nostalgic, a bridge between my past and the culinary journey I’m on today. And the best part? It’s incredibly simple to make, so I can enjoy those familiar flavors whenever the mood strikes—no matter where I am or how hot it gets.

Chef’s Notes – Cold Buckwheat Noodles with Kimchi and Eggs

• Customize the Spice Level: Adjust the amount of gochujang based on your spice tolerance. For a milder dish, start with less and add more gradually.
• Add Extra Crunch: To add more texture to the dish, consider adding shredded carrots, thinly sliced radishes, or bell peppers along with the cucumber.
• Enhance the Flavor: For a deeper, more complex flavor, let the noodles sit in the sauce for a few minutes before serving. This allows the noodles to absorb more of the bibim sauce.
• Serve Immediately: This Cold Buckwheat Noodles with Kimchi and Eggs is best served cold and fresh. To maintain the crispness of the cucumber and the texture of the noodles, prepare and serve it right away. Serve this with a side of our Korean Shrimp Toast or this classic Honey Asian Fried Chicken.
• Garnish with Herbs: Add a sprinkle of chopped fresh herbs like cilantro or mint to give the dish an extra layer of freshness.

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Spicy Kimchi Chilled Noodles

0.0 from 0 votes

Course: Main CourseCuisine: KoreanDifficulty: Easy

Servings

4

bowls

Prep time

10

minutes

Cooking time

10

minutes

Calories

511

kcal

Total time

20

minutes

Dive into the world of Korean cuisine with these Spicy Kimchi Chilled Noodles! This dish is incredibly simple to prepare and absolutely irresistible. Perfect for a quick lunch or dinner, these noodles pack a punch of flavor with tangy kimchi and a spicy bibim sauce. Get ready to impress your taste buds with this delightful and refreshing meal!

Ingredients

• Main Ingredients

• 7 ounces somen noodles

• 1/2 cup fermented kimchi, chopped into small pieces

• cucumber (Lebanese or English), chilled, deseeded, and julienned

• 2 hard-boiled eggs, halved for garnish

• Bibim Sauce

• 2 tablespoons Korean chili paste (gochujang)

• 1 tablespoon rice wine vinegar

• 1 tablespoon honey

• 1 tablespoon granulated sugar

• 1 tablespoon sesame oil

• 1 tablespoon toasted sesame seeds

Directions

• Cooking Noodles – Boil the somen noodles in a pot of rapidly boiling water until they reach an al dente texture (about 4-5 minutes). Drain and rinse under cold running water for about 1 minute to cool them down completely.
• Preparing Ingredients – While the noodles are cooling, chop the kimchi into small pieces and julienne the cucumber after removing the seeds.
• Mixing Sauce – In a mixing bowl, combine the gochujang, rice vinegar, honey, granulated sugar, sesame oil, and toasted sesame seeds. Stir until well blended.
• Combining Ingredients – In a large mixing bowl, toss the cooled noodles with the chopped kimchi (including any juice from the kimchi) and the prepared bibim sauce. Mix thoroughly using your hands or tongs.
• Serving – Divide the noodle mixture into serving bowls. Top each bowl with julienned cucumber and halved hard-boiled eggs. Serve immediately and enjoy!

Equipment

• chef’s knife
• cutting board
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 511kcal
• Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 93mg
• Sodium: 1200mg
• Potassium: 300mg
• Carbohydrates: 80g
• Fiber: 3g
• Sugar: 10g
• Protein: 12g
• Vitamin A: 500IU
• Vitamin C: 15mg
• Calcium: 60mg
• Iron: 2mg

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