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Cold Buckwheat Noodles with Chili Sauce

Cold Buckwheat Noodles w/ Spicy Chili Sauce

Holly Ford
Cold buckwheat noodles topped with young radish kimchi, cucumber and spicy chili sauce.
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Prep Time 20 mins
Cook Time 10 mins
Total Time 35 mins
Course Lunch, Noodles
Cuisine Korean
Servings 4


  • 4 individual packet buckwheat noodles
  • 1/2 English cucumber thinly sliced
  • 1 carrot peeled and thinly sliced
  • 2 seaweed sheets (gim) crumbled or sliced
  • 1 cup baby radish kimchee optional
  • 2 boiled eggs slice in half

For the sauce:

  • 5 Tbsp Korean chili paste (gochujang)
  • 2 1/2 Tbsp white vinegar
  • 2-3 Tbsp light brown sugar
  • 2 Tbsp carbonated drink such as Fresca, Sprite, 7-up, etc
  • 1 tsp sesame oil
  • 2 tsp sesame seeds
  • 1 Tbsp corn syrup optional


  • Make the sauce and let it chill in the fridge.
  • Meanwhile cook buckwheat noodles according to the package direction. (After you add the noodles to the boiling water, pour 1/2 cup of cold water when the water boils up again. Repeat the process until the noodles are done) Rinse noodles with cold water and drain.
  • Place noodles in the individual serving bowl and top with vegetables, drizzle with sauce, about 1-1 1/2 Tbsp per serving, and mix well. Serve boiled eggs on the side.


Serving: 4g
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