Noodles aren’t associated with ‘coldness’ in any sense of the vocabulary of noodles. Believe it or not, Koreans eat cold noodles in the summer to beat off the scorching summer heat. And guess what? It works like a charm!
But you don’t necessarily have to eat cold noodles just because you’re hot. You can eat cold noodles just because you feel like it. And who ever says ‘no’ to the offer of noodles anyway? If you’re noodle-crazy like me, you would never dare to reject that long stretch of carby-goodness. Let me show you how to make it.
- 250g soba noodles
- 1 cup kimchi (chopped)
- 1/2 cucumber (julienned)
- 2 tbsp gochujang (0r 1 1/2 if you want it less spicy)
- 2 tbsp sesame oil
- 1 tbsp sugar
- 3 tbsp pineapple juice (or substitute for 1 more tbsp sugar)
- 1 1/2 tbsp soy sauce
- 1/2 cup kimchi juice
- 1 tbsp vinegar
- 2 eggs (boiled)
- Boil your eggs how you prefer them.
- Julienne your cucumbers and set aside.
- Mix gochujang, soy sauce, sesame oil, chopped kimchi, sugar, pineapple juice, vinegar, and kimchi juice in a bowl to make the sauce.
- Cook soba noodles for 2 minutes. Drain it on a colander and wash with cold running water.* Do so as if you are washing clothes (but not too hard to prevent the noodles from breaking).
- Mix the noodles with your sauce and top it off with the cucumber and boiled eggs. Add sesame seed as a topping if you like it.
*This is an important step to giving your soba noodles its perfect chewy texture. If you overcook your noodles, it will be too soggy. And if you don’t shock it under cold water, it won’t retain its chewy texture.