Korean Spicy Cold Noodles

Korean Spicy Cold Noodles


There are tons of recipes on how to make Spicy Cold Noodles out there, I’m simply sharing the version we use at home.  Don’t be afraid of modifying the measurements I shared below.  I recommend you try each and every ingredient you use as well as the sauces you make throughout the prep process. That’s how you can tell if you like it more or less spicy, more or less sweet, and you can adjust as you go.  I hope you enjoy the recipe below; it should yield about 2-3 portions!


  • 10 oz. Kimchi
  • 4-5 Tbsp Gochujang (fermented red chili paste)
  • 1 Tbsp Gochugaru (ground red pepper)
  • 3 Tbsp Maesil Syrup (3 Tbsp) 
  • 1-2 Tbsp Sugar
  • 1Tbsp Soy Sauce
  • ½ Tbsp Minced garlic


    • 2-3 portions of noodles
    • Water to cook the noodles
    • 2 tsp Vegetable oil
    • Pinch of salt


      • 2-3 Boiled eggs
      • 1 Persian Cucumber
      • 2-3 tsp Sesame seeds


        Prepare your sauce by chopping the kimchi and mixing it with all the listed ingredients, and put it aside. Don’t forget to taste it after mixing all the ingredients to see where you’d like to adjust

        To cook the noodles, bring a pot of water to boil, add some vegetable oil so the noodles don’t stick to each other, add a pinch of salt, and cook the noodles. When done cooking, strain it and rinse with iced water until cold

        Mix the cold noodles with the sauce, cut up 1/3 – ½ Persian cucumber for each plate, add 1 boiled egg (cut in half) per plate, sprinkle with sesame seeds, and voila! Done!

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