Korean Style Spicy Noodle

There was this ramen joint at a corner of Orchard that sells terrific food. My usual order was cold soba. But good things don’t last – they folded some time back, allegedly due to gambling debt. Staff and suppliers were owed money they are never going to get back. It was a solemn end to my favourite restaurant.

I’m not the biggest fan of Korean food and culture, but this spicy Korean-style noodle looks appetizing. Slices of zucchini complement the texture of the cold noodle, perfect too for mitigating the spiciness of the menacing chili paste.

Here’s the recipe I lifted from Monocle’s weekend newsletter.

Serves 2

1 medium egg
Half a cucumber
6 cherry tomatoes, sliced in half
4 tbsps kimchee
200g thin wheat noodles (ideally 1.5mm), such as somen
1 tbsp toasted sesame seeds

For the sauce:
2½ tbsps light brown sugar
1 tbsp light soy sauce
1 tbsp toasted sesame oil
2 tbsps rice vinegar
2 tbsps gochujang


  1. Place the egg in boiling water and cook for 8 minutes. When it’s ready, drain and cool in cold water.
  2. While the egg is cooking, prepare the vegetables: slice the tomatoes in half and cut the cucumber into matchsticks.
  3. Mix all the sauce ingredients together in a large bowl until combined.
  4. Cook the noodles according to the packet instructions.
  5. Drain the noodles and rinse in cold running water to cool completely and wash off the excess starch. Drain again completely.
  6. Add the drained noodles to the bowl that you made the sauce in. Toss to dress the noodles.
  7. Peel the egg, cut it in half and place it on top.
  8. Divide noodles between 2 serving bowls. Arrange cucumber, tomatoes and kimchee in each bowl. Sprinkle with sesame seeds and enjoy.