Easy Korean Cold Noodles with Gochujang Sauce
Chilled noodles tossed with a bold gochujang-soy sauce, finished with crisp cucumbers, scallions, and toasted sesame seeds. Ready in under 20 minutes, this no-cook assembly dish delivers spicy-tangy flavors perfect for warm weather meals.
Ingredients
- 8 oz thin or soba noodlesthin wheat noodles1:1gluten-freenoodle-type
soba adds nutty flavor
- 3 tbsp soy sauce
- 2 tbsp gochujang paste
- ¼ cup boiled water from noodles
- 2 tbsp white vinegar
- 3 cloves garlic, pressed
- 2 tsp sugar
- 4 scallions, finely chopped
- 1 cup cucumbers, cut into sticksradishes1:1vegetablecrisp
peppery instead of mild
- ¼ cup sesame seeds, roasted
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Combine soy sauce, gochujang paste, vinegar, pressed garlic, sugar, and sesame seeds in a large bowl and whisk together.
- 2
Prepare noodles according to package directions, then drain.
- 3
Run cold water over noodles until completely chilled.
- 4
Toss cold noodles with sauce, then add cucumbers and scallions.
- 5
Mix well and serve.
Tips
Use ice water or refrigerate noodles before serving for extra coldness.
Toast sesame seeds yourself for deeper flavor than pre-roasted.
Whisk sauce thoroughly to blend gochujang evenly.
Good to Know
Refrigerate leftovers in airtight container up to 2 days. Sauce and noodles separate best.
Make sauce up to 1 day ahead. Cook noodles and chill up to 4 hours ahead. Assemble just before serving to prevent sogginess.
Serve immediately after assembly while noodles are cold and vegetables are crisp. Accompany with extra gochujang or sriracha on the side.
Common Mistakes
Do not skip chilling noodles thoroughly to avoid warm, limp texture.
Do not add sauce until serving time to avoid soggy noodles.
Do not use room-temperature water for noodles to avoid losing the cold appeal.
Substitutions
Gluten-Free Swaps
soba adds nutty flavor
General Alternatives
peppery instead of mild