Soba noodles tossed with kimchi, cucumbers and Korean style gochujang sauce then topped with fresh mint. This Korean style kimchi soba noodle is simple, delicious, and perfect for a weeknight dinner.
Happy Sunday!
It’s been such a nice weekend with clear skies and warm weather. I’ve been trying to savor it as much as I can because living where I live, the clear skies don’t often stay for too long. And I’m excited because tonight, my sisters and I are attending the annual CUESA Summer Bash. Over 40 restaurants, bars, and wineries will be present to serve food and drinks using farmer’s market produce. It was amazing last year, and we definitely wanted to attend the event tonight.
But in the mean time, can we talk about this Korean style kimchi soba noodles?
I’m kinda obsessed with it at the moment. Maybe it’s because it’s so packed full of flavor using simple, easy to find ingredients. I love that there are cucumbers and mint leaves to give the dish a refreshing taste. The egg added a little protein. The kimchi, well, the kimchi and the gochujang sauce (Korean chili paste) is what makes this dish soo amazing.
I’m actually a huge fan of Korean food. I love that it’s spicy and so full of flavor. From Korean BBQ to all those amazing side dishes, they’re all so drool worthy. And one of my favorite cuisines.
This noodle bowl is definitely not an authentic Korean dish. But it is simple and perfect enough to satisfy all of my Korean food cravings. Because it happens pretty often. I’m almost always in the mood for Korean food, honestly. Lol
So if I can have this soba noodle bowl on a weeknight, I’d be perfectly satisfied and happy. I hope you’ll enjoy this as much as I do.
Cook the soba noodles according to the directions on the package, about 6-8 minutes, until the noodles are soft to your liking. Drain the noodles and run through cold water. Set aside for now.
In a small skillet, add gochujang, granulated, sugar, soy sauce, minced garlic, sesame oil, and sesame seed. Cook over low heat for a couple minutes until all the ingredients are well incorporated.
In a small pot, heat water until it comes to a boil. Gently add eggs and cook for about 7 minutes for medium boiled eggs. Cook longer, up to 10 minutes, for hard boiled eggs. Remove the eggs from the water and soak in cold water before peeling.
To assemble the bowl, toss the soba noodles with sliced cucumbers and chopped kimchi. Divide between two bowls. Add torn mint leaves and eggs. Drizzle gochujang sauce over the bowl.
Serve the Korean style kimchi soba noodles cold.
Enjoy!
- 2 bundles of soba noodles
- 3 tablespoons gochujang
- 2 tablespoons granulated sugar
- 1 tablespoon soy sauce
- 1 clove garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 1 medium sized cucumber
- ½ cup chopped kimchi
- 2 jammy eggs
- Mint, roughly torn
- Cook the soba noodles according to the directions on the package, about 6-8 minutes, until the noodles are soft to your liking. Drain the noodles and run through cold water. Set aside for now.
- In a small skillet, add gochujang, granulated, sugar, soy sauce, minced garlic, sesame oil, and sesame seed. Cook over low heat for a couple minutes until all the ingredients are well incorporated.
- In a small pot, heat water until it comes to a boil. Gently add eggs and cook for about 7 minutes for medium boiled eggs. Cook longer, up to 10 minutes, for hard boiled eggs. Remove the eggs from the water and soak in cold water before peeling.
- To assemble the bowl, toss the soba noodles with sliced cucumbers and chopped kimchi. Divide between two bowls. Add torn mint leaves and eggs. Drizzle gochujang sauce over the bowl.
- Serve the Korean style kimchi soba noodles cold.
Wow, I should try this soon 😍
Sending this to my spouse!
I love the jammy egg addition. I bet it adds to the sauce
Looks tasty
Looks so yummy. I always savor when eating kimchi. Good job.😊