- 8 oz dry noodles such as somen, soba, angel hair pasta, or thin spaghetti
- 1 1/2 cup fermented vegan kimchi
- 1 tbsp gochugaru, Korean red pepper flakes
- 2 tbsp raw or coconut sugar
- 3 tbsp Gochujang, Korean red pepper paste
- 2 to 3 tbsp vinegar, depending on how sour your kimchi
- 1 tbsp yondu, Korean fermented vegetable seasoning
- 1 1/2 tbsp maesilaek, Korean green plum extract, or apple juice
- 2 tbsp sesame seeds
- 1 tbsp sesame oil
- 1/2 cucumber, julienne
- Bring a pot of water to boil and cook the noodles thoroughly by following the directions of the package you’re using. Make sure to cook thoroughly, not al dente, for this recipe.
- Meanwhile, let’s make kimchi sauce. Combine kimchi, gochugaru, raw sugar, gochujang, vinegar, yondu, maesilaek, sesame seeds, and sesame oil in a large mixing bowl. Adjust the vinegar amount deepening on how sour your kimchi is. Mix well.
- Drain cooked noodles in a strainer and rinse under running cold water. This way, we can get rid of excess starch. Drain thoroughly and add into the kimchi sauce mixture. Mix well with your hand. Top with julienne cucumbers, extra sesame seeds, and sesame oil. Enjoy!
- Cook Time: 5 minutes