Cold Spicy Kimchi Noodles Recipe (2024)

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heliotrophic

There are only two Korean spices listed - the pepper paste and pepper flakes. Why not substitute another pepper paste or pepper flake for them? There are too many kinds to list. If you don't like fish sauce, you could increase the miso a little bit to make sure it's got umami (a savory quality). (I like to cook, and I make these substitutions all the time.)

karen

I substituted sriracha for the gochujang paste and Aleppo pepper for the gochugaru flakes. This recipe is a keeper.
I opted for a firmer egg, but will definitely try a runny yolk next time. I imagine that the rich and creamy sauce-like quality would be amazing with the tartness of the dressing.

Sam

Don't feel boxed in by the add-ons. The sauce is the star of this recipe. Rather than chilling, I keep everything warm. Make the sauce, and combine it with any hot stir-fried veggie and noodle combo. Absolutely delicious!

Lots of dressing ingredients, but these are likely in your kitchen if you cook Asian. Substitute Sriracha or sambal olek for gochujang, and regular Italian red pepper flakes for gochugaru. I use orange juice instead of zest. Always comes out great!

Andrea

Are there substitutes for the Korean spices?

ET

Gochujang, gochugaru, fish sauce and red miso already live in my kitchen, so I had no problems assembling the ingredients for the sauce as written. I put everything in my food processor and gave it a few pulses to make a hom*ogeneous sauce. Immediately after blending, the brown sugar flavor was overwhelming to the point of being cloying, but it tasted much better after a few hours in the refrigerator. Next time I will cut the sugar down to one tablespoon or even less.

Jackie Tan

If you do not have and never used SEVEN ingredients from the list, it is clear that you have never tried any kind of Asian-style cooking. And yes, please just go find a recipe for pasta salad instead.

Hannah

I very loosely followed the recipe using what I had on hand, and it was delicious. Would definitely make it again.

For the sauce I didn't add red pepper flakes, brown sugar, kimchi juice (kimchi I had was pretty dry), or orange zest, and I used yellow miso instead of red. I also replaced the cucumber, tomatoes, radishes, and egg with some leftover grilled chicken and some edamame.

Cheers!

helia

Also, I've never added radishes, but I have added Korean radishes if it's on the sweeter side. Same with the tomatoes. I have never seen this done. You can add whatever fresh vegetables to the dish or none at all. Sliced cucumbers and a boiled eggs are traditional. I like adding shredded lettuce leaves - I prefer red oak lettuce for this.

Alex

Substituting anything for the gochugaru and gochujang will not work. It's like making carbonara without the egg and cheese.

Joon Song

For an even simpler way of making this recipe: chop up well-aged kimchi and add it to boiled noodles that you have rinsed thoroughly under cold water. Add some sesame oil. Add some sesame seed if you have it. Mix it all up. Garnish with a hard-boiled egg sliced in half. If it's not cold enough for your taste, add some ice. Super simple and doesn't require as many ingredients.

Absolutely no Sriracha

no substituting Gochujang for Sriracha! changes the flavour completely.

jim

I really liked this dish. I think I will add crushed peanuts as a garnish next time I make it.

helia

You don't need the kimchi juice. Quite often I squeeze the kimchi of all the juice and then chop it up. I don't like my bibim gooksoo too watery.

Paul

I made this last night with a few changes. I substituted aleppo pepper for gouhugaru and topped each bowl with a poached egg instead of half a boiled egg. The results were outstanding.

GF

I substituted sriracha for the gochujang paste and Aleppo pepper for the gochugaru flakes. This recipe is a keeper.
I opted for a firmer egg, but will definitely try a runny yolk next time. I imagine that the rich and creamy sauce-like quality would be amazing with the tartness of the dressing.

Trixie the whor*

Very tasty! Loved the idea of adding salmon. Or maybe cubed tofu?

Camille

I made this as written but omitted the serrano chili because I couldn’t find it and forgot to add the cilantro at the end. This recipe is so delicious and not very difficult to make. It’s the perfect cold summer meal!

KB

Delicious as written, plus some pickled shiitakes I had in the fridge. A perfect, assertive, bright but not overwhelming amount of spice for our taste. Make sure your rice noodles are well separated early on in the cooking process; they have a tendency to stick together, and the ones that do can end up undercooked.

Lauren

Didn't have limes but still tasted great. Would make it again!

Sidrah

Returning to this recipe more than thrice in a month and a half.... I can attest it is also great with sliced cabbage in place of the noodles!

Guacadile

Don’t use Siracha sauce use gochujang, but if you must use Siracha, add it to hoisin sauce with a drop of liquid smoke. That would approximate the flavor of gochujang but not perfectly.

hannah

Delicious! We had bok choy and carrots on hand so added those instead of the tomatoes. Topped with some crushed peanuts as well. Other than that, followed the recipe exactly and it was perfection. New go-to summer meal!!

totoyacorolla

I live in a rural area so had to substitute some of the ingredients. Reminder to those who scoff at people asking about substitutions—many rural areas do not have quality Korean ingredients and everyone deserves to indulge in new flavors and recipes. I added edamame on the side, and a couple varieties of peppers and radishes from the garden. Very nice summer dish and my husband liked it too!

FoodandWhining

Grating garlic can be hit or miss, depending on how sharp your Microplane (or equivalent) is. I keep a container of peeled garlic in the freezer. When a recipe calls for garlic, I take out a clove and make “garlic snow”.

Sidrah

Delicious!! I needed some fermented help with tummy troubles and was hoping for a no cook (kills all the helpful stuff) kim chee and this delivered BIG. I thought it might be too sweet but once the flavors melded it was delicious. Fried an egg because I could wait for soft boiled. This one is a keeper!

Michael

This is a Korean dish so I recommend going to the trouble of finding the Korean ingredients to really experience the dish in all its glory.

Harley

Perfect dinner in the midst of a heatwave! Don't be afraid of the Korean ingredients, there are tons of great recipes on NYT Cooking (and out in the world) that can help you use them up! The chopped kimchi in the sauce makes it feel almost like a bright salsa or tomato sauce in texture which I loved. I didn't feel like this was overly spicy at all. I sautéed some shiitake mushrooms, let them cool for a few minutes, and added them on top with my egg/etc and it was delicious.

SJ

I made this, nothing to write home about. I found the orange zest a little overwhelming, might suggest reducing by half.

Miike

This looks delicious, but I don't usually have any miso. Is there something I could use as a substitute? Or would I be OK to just leave it out?

Nadia S

I needed a little more protein so I cooked some ground turkey and added the dressing to it at the end of cooking. FAN-TASTIC. Also added snow peas/sugar snap peas, the sweetness was a nice contrast.

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Cold Spicy Kimchi Noodles Recipe (2024)

FAQs

Can you eat kimchi soup cold? ›

Kimchi-Radish Cold Noodle Soup or Dongchimi Guksu is a refreshing way to finish up your white kimchi and pickled radish! It's easy to make and pairs perfectly with Korean BBQ on a hot summer day!

Is Korean cold noodles spicy? ›

It's spicy, sweet, tangy, and sooo refreshing during the summer. “Bibim” means mixed and “Naengmyeon” means cold noodles. Naengmyeon originated in North Korea.

Are kimchi noodles healthy? ›

Yes, this fermented cabbage-based dish is reputed to be one of the healthiest dishes in the world. Add to this delicious instant noodles, real pieces of Chinese cabbage, a little garlic and chilli, and you have a tasty dish with a lot of character!

Why do Koreans like cold noodles? ›

During a hot summer, many Koreans crave the noodle dish 'naengmyeon,' with its deep buckwheat scent and chilled soup. Naengmyeon was actually originally eaten during cold winters, however there are few things better than a cold bowl of naengmyeon to fight the summer heat.

Are Korean cold noodles hard to chew? ›

Mul-naengmyeon 물냉면

The cold broth is tangy, savory, and a little sweet and the noodles are soft but chewy at the same time.

Is it OK to eat cold kimchi? ›

Kimchi can be eaten basically however you want. You can eat it cold straight from the container. You can use it as an ingredient in soups, noodles, Korean pancakes, and fried rice. You can even chop it up small, sautee it in butter and add it to things like hotdogs, quesadillas, or grilled cheese.

How to eat kimchi for gut health? ›

Here are just a few ways you might like to try kimchi:
  1. kimchi fried rice.
  2. kimchi dumplings (steamed or pan-fried)
  3. kimchi “jjigae” stew (with beef)
  4. spicy soft tofu stew.
  5. kimchi pancakes.
  6. kimchi with tofu (often eaten as a snack with a drink)
  7. kimchi with noodles (hot or cold)
  8. kimchi pasta.
Mar 18, 2024

Can you eat kimchi every day? ›

Overall, eating up to three servings of kimchi daily was associated with an 11% lower odds for obesity, compared to folks who ate less than one serving daily, Shin's group found.

What noodles is used for Korean cold noodles? ›

Literally translated into cold noodles, naengmyeon is a cold noodle dish of thin, chewy noodles that are made with buckwheat and potato or sweet potato starch. There are two main types of naengmyeon dishes depending on how it's prepared – mul naengmyeon (물냉면) and bibim naengmyeon (비빔냉면).

Why are Korean noodles so chewy? ›

Jjolmyeon (Korean: 쫄면) is either a type of Korean noodle with a very chewy texture made from wheat flour and starch, or a cold and spicy dish bibim-jjolmyeon (비빔쫄면) made with the noodles and vegetables.

Why do Koreans eat spicy noodles? ›

This is because it's not just any spice. Korean food is well-known for the spicy and tangy flavours that come from preservation and fermentation. It has been said that Koreans appreciate the cathartic feeling when eating spicy food (the release of that punchy kick!)

Why is my urine yellow after eating noodles? ›

It might be jarring to see, but it's nothing to worry about. Your body excretes the riboflavin it doesn't need through urine, which is why excess amounts, either consumed in food or through taking supplements, could make your pee look bright yellow.

What goes well with kimchi noodles? ›

The main ingredients, as you've probably guessed, are: kimchi, ramen noodles and soup broth. You can also add: nori, tofu, mushrooms and spring onions, to further excite your taste buds. And if that isn't delicious enough, you can add a halved boiled egg on the top (most importantly: make sure the yolk remains gooey).

Can I put kimchi in ramen? ›

This kimchi ramen noodle stew is so delicious, and filled with so much flavor. This soup is made with deep flavors of garlic, ginger, gochujang, and kimchi. It's all made in one pot and comes together in no time.

Are you supposed to cut naengmyeon? ›

Traditionally, one is not supposed to cut naengmyeon noodles, as they represent longevity, but usually noodle shops offer to cut them for you, or a pair of scissors so you can snip them yourself — a prudent move considering these will be the chewiest flocks of noodles you'll ever come across in your life.

How do you eat cold dipping noodles? ›

How to Eat Tsukemen Dipping Ramen Noodles?
  1. Grab a small amount of noodles. Pick up a few noodles with your chopsticks. ...
  2. Dip the noodles. ...
  3. Slurp the noodles. ...
  4. Add your preferred toppings. ...
  5. Finish with dashi broth.
Mar 6, 2023

How do you eat hot Korean noodles? ›

If the spiciness becomes too intense, you can try adding a dollop of sour cream or a spoonful of peanut butter to the noodles. These ingredients can help mellow out the heat and add a creamy element to the dish.

How to eat cold ramen? ›

Dip the noodles in your broth.

Tsukemen is typically served with cold noodles, so dunking your noodles completely into the broth will heat them up and give you more flavor. If you want to primarily taste the noodles, only dip them a tiny bit.

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