Spicy cold Korean noodles

Name: Spicy cold Korean noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: 180 g Dry thin wheat noodles (somyeon); 180 g Cucumber; 80 g Carrot; 80 g Lettuce; 35 g Gochujang; 25 g Plain rice vinegar; 12 g Sugar; 15 g Soy sauce; 15 g Sesame oil; 8 g Sesame seeds; 5 g Garlic; 30 g Water

Thin wheat noodles with cucumber and a sweet-sharp chilli sauce.

Estimated total time: 20 minutes2 portionsAbout 510 kcal per portion

Spicy cold Korean noodles — representative dish photograph — Photo: JeongHO Suh (daecheonnet) · CC0 · Photo source. Representative dish photograph; ingredients, garnishes and presentation may differ. Resized and JPEG-compressed; displayed with responsive cropping.

Ingredients for 2 portions

180 g Dry thin wheat noodles (somyeon)
180 g Cucumber
80 g Carrot
80 g Lettuce
35 g Gochujang
25 g Plain rice vinegar
12 g Sugar
15 g Soy sauce
15 g Sesame oil
8 g Sesame seeds
5 g Garlic
30 g Water

Method

Put noodle water on to boil. Cut cucumber and carrot into fine matchsticks and shred the lettuce.
Mix gochujang, vinegar, sugar, soy sauce, crushed garlic and water in a large bowl.
Boil the thin noodles for their packet time, usually 3–5 minutes. Drain and rinse under cold running water, then drain thoroughly.
Toss noodles with sauce and sesame oil. Add vegetables and sesame seeds, divide into two bowls and serve immediately.

Choose plain somyeon and vegan gochujang. This version has no kimchi or egg; the representative photograph may show extra toppings. Timing is an editorial estimate for two portions, including the preparation described; larger batches can take longer. Not kitchen-tested by Schmackig.

비빔국수

Allergens and ingredient checks

Listed allergens: gluten, sesame, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe / dish reference

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