Cold & Spicy Korean Kimchi Noodles

200g rice noodles (soaked and cooked)
100g kimchi, finely chopped
Handful bean sprouts
½ cucumber, julienned
2 spring onions, finely sliced
Small handful coriander
1–2 soft boiled eggs
Sesame seeds

The Sauce
1 tablespoon gochujang
1 tablespoon rice vinegar
1 tablespoon mirin
1 teaspoon sesame oil
1 teaspoon sesame seeds

PREPARATION

1. Bring a pot of water to the boil and blanch the bean sprouts for a few seconds, then drain.
2. Soak the rice noodles in hot water for 6–7 minutes until soft, then rinse under cold water to create a chewy texture.
3. Prepare the vegetables by julienning the cucumber and slicing the spring onions.
4. Finely chop the kimchi, including its juices, and place into a large mixing bowl.
5. Add the cucumber, spring onions and blanched bean sprouts to the bowl.
6. In a separate bowl, mix gochujang, rice vinegar, mirin, sesame oil and sesame seeds to form the sauce.

COOKING

1. Add the cooked noodles to the vegetables and kimchi.
2. Pour over the sauce and toss thoroughly so everything is evenly coated.
3. Taste and adjust seasoning if needed, balancing spice and acidity.
4. Divide the noodles between serving bowls.
5. Top each bowl with a halved soft boiled egg.
6. Finish with coriander and extra sesame seeds before serving.

School of Wok Tips

• Rinsing noodles in cold water gives them a firmer, chewier texture.
• Use kimchi juices for extra depth of flavour.
• Adjust gochujang depending on your spice tolerance.
• Mix thoroughly to evenly coat every strand of noodle.

FAQs

Can I make this dish vegetarian?
Yes, simply ensure your kimchi is vegetarian-friendly.

What noodles work best?
Rice noodles or Korean-style wheat noodles both work well.

Is this dish very spicy?
It can be adjusted—use less gochujang for a milder version.