This Korean cold noodle bowl is summertime perfection. Noodles and crisp veggies tossed in a gochujang and sesame oil sauce that's perfectly spicy, and then topped with egg and kimchi.
- 1 1/2 bundles buckwheat soba noodles
- 1/2 English cucumber, grated large
- 1 carrot, peeled into ribbons
- 4-6 red lettuce leaves, sliced thin
- 2 eggs
- 1 Tbsp. oil
- 2 Tbsp. gochujang
- 1 1/2 Tbsp. sesame oil
- 2 tsp. soy sauce
- 2 tsp. mirin
- 2 tsp. rice vinegar
- 2 tsp. toasted sesame seeds
- Toppings: Kimchi, homemade if you can get your hands on it.
-
Cook the soba noodles according to package instructions, making sure to run under cold water and massage well, until cool.
-
Heat a well-oiled medium skillet over medium-low. Whip eggs well with a pinch of salt and pour into skillet. Resist the urge to touch the eggs, letting them cook fully. Once cooked throughout, remove from the pan and slice into thin ribbons.
-
In a large bowl combine the cucumber, carrot, lettuce, chilled noodles, and the sauce. Use your hands to toss the vegetables and noodles, coating everything fully in the sauce.
-
Dish out noodles into bowls and top with egg ribbons.
-
Serve with kimchi.
Feel free to substitute the vegetables in this dish for whatever you have on hand, or whatever is seasonal. Gochujang varies in spice, add more to taste for more of a kick. If you're unable to find homemade kimchi and you don't feel like or have the time to make a batch, Wildbrine Korean kimchi is my favorite storebought kimchi.