Cold Spicy Kimchi Noodles with Soft-Boiled Eggs

Can a recipe be both spicy and refreshing at the same time? Because that’s exactly what this one is.

Other than boiling the eggs and the noodles, this recipe requires no additional heat or cooking, so it’s a perfect dish to prepare on the hottest of summer days.

Granted, the ingredient list is a bit long and daunting, but the result is well worth the effort (just a note, we were able to easily find everything we needed between Whole Foods and an Asian market.)

Cold Spicy Kimchi Noodles with Soft-Boiled Eggs

Cold rice noodles are topped with a spicy sauce composed of kimchi (spicy fermented cabbage… a spicy sauerkraut, essentially), pepper paste, red miso, sugar, orange zest, and ginger (among other things, but those are the primary flavor elements that come through in the end), and then topped with an array of fresh ingredients like radish, cherry tomato, cucumber, and cilantro. The soft-boiled egg is a nice touch as well that makes the dish more substantial and filling on its own.

I’m not sure what I was expecting when Taylor first showed me this recipe… but it definitely wasn’t that. Maybe with all the spicy, heavy-sounding ingredients I was anticipating a strong and pungent sauce, almost like a hot chili oil or something that would top a hot dish like Kung Pao chicken.

But in reality, the sauce, while definitely spicy, is surprisingly light and fresh. The notes of orange and ginger give the sauce a brightness that is resoundingly un-oily. I mean, I feel strange calling a spicy noodle dish refreshing but there’s really no better word to describe it.

Cold Spicy Kimchi Noodles with Soft-Boiled Eggs

We followed the NY Times recipe almost exactly, and so there is no reason for me to reprint it here, though I am making a few notes/comments, for my own reference as much as yours (because this is one dish I’ll definitely prepare again and again).

A few notes:

– Next time I’d use slightly less ginger and orange zest, as those were the strongest flavors that came through in the sauce.

– I’d also refine my soft-boiled egg technique, as you can see mine were a bit overcooked. The recipe says to boil for 7 minutes, however I was always taught to bring the eggs up to boiling with the water, so that’s probably the reason ours are medium-boiled. Guessing he meant to add the eggs once the water was boiling, and then boil for 7 minutes. Further testing is required.

– We found the gochujang chili paste at our favorite Asian market, but if you can’t find it, something like sriracha should work just fine. Same for the gochugaru red pepper flakes, regular ones work just as well (but in a lesser quantity because they are generally much spicier). Unfortunately there really isn’t a substitute for the kimchi or red miso paste, you really need to track those ingredients down.

Cold Spicy Kimchi Noodles with Soft-Boiled Eggs

The good news is that once you’ve tracked down the ingredients you’ll have them on hand to make this recipe multiple times. I’m also intrigued by this Korean pepper paste… I think it will be a unique alternative to something like sriracha, and I’m excited to explore the possibilities.

Get the recipe at cooking.nytimes.com »

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5 Comments Leave a Comment »

  1. this sounds really tasty! (albeit i’m a sucker for kimchi things). at first i thought this was bibim naengmyun, a spicy korean cold noodle dish, but it’s slightly different (this one has miso, and bibim naengmyun actually doesn’t have kimchi but i forgot about that). you might like that one though because they’re sort of similar! i also really like that bibim naengmyun has buckwheat noodles, which are super chewy and firm.

  2. I think I’m in love. This summer has definitely been the summer of bowls for me and I’m about due for a new bowl to add to the rotation!

  3. As we are about to enter another heat wave this is the best dinner to have ready. Sounds delicious and your bowl looks so pretty.

  4. Just thought I’d add my two cents in. Gochujang (red pepper paste) and kimchi are the staples of a Korean supermarket/store. Not finding them in a Korean store is like not finding flour or eggs in a grocery store. Also, be careful when storing kimchi because even in the fridge it continues to ferment. Always push down on the kimchi before putting it back in the fridge so you squeeze out air and maximize space or else you will have a flood of kimchi water in the fridge. As a Korean I love kimchi, but I don’t like my entire fridge smelling like it.

  5. I am not the biggest fan of spicy, but my second half is. I’ll surprise him :D

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