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K – Noodle Kimchi Salad Recipe

Name: Cupspops Korean BBQ Restaurants K – Noodle Kimchi Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 8 oz soba noodles (or thin wheat noodles); 1 cup kimchi, well-drained and roughly chopped; 2 tbsp kimchi juice (reserved from jar); 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 tsp gochujang (Korean chili paste); 1 tsp honey or sugar; 1 tsp neutral oil (vegetable or canola), for tossing; 1 tbsp toasted sesame seeds; 1 cup english cucumber, julienned; 1 cup carrot, julienned or shredded; 3 each scallions (green onions), thinly sliced on bias; 0.5 each red bell pepper, thinly sliced; 0.25 cup fresh cilantro leaves (optional); 8 oz firm tofu, pressed and cubed; 1 tsp sesame oil (for pan-frying tofu); 0.25 tsp salt; 2 sheets nori sheets or roasted seaweed, shredded (optional); 1 tsp toasted sesame seeds (additional); 2 each lime wedges (optional)

Inspired by Cupspops Korean BBQ Restaurant

Time30m

Serves4

Make K – Noodle Kimchi Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles & Dressing

8 oz soba noodles (or thin wheat noodles)

1 cup kimchi, well-drained and roughly chopped

2 tbsp kimchi juice (reserved from jar)

2 tbsp Aged soy sauce

1 tbsp Rice vinegar

1 tbsp Toasted sesame oil

1 tsp gochujang (korean chili paste)

1 tsp honey or sugar

1 tsp neutral oil (vegetable or canola), for tossing

1 tbsp toasted sesame seeds

Vegetables & Herbs

1 cup english cucumber, julienned

1 cup carrot, julienned or shredded

3 each scallions (green onions), thinly sliced on bias

1/2 each red bell pepper, thinly sliced

1/4 cup fresh cilantro leaves (optional)

Protein (optional)

8 oz firm tofu, pressed and cubed

1 tsp sesame oil (for pan-frying tofu)

1/4 tsp Celtic sea salt

Garnish

2 sheets nori sheets or roasted seaweed, shredded (optional)

1 tsp toasted sesame seeds (additional)

2 each lime wedges (optional)

Method

Noodles & Dressing

Cook and rinse noodles

Bring a large pot of salted water to a boil. Add soba noodles and cook according to package directions (usually 4–6 minutes) until just tender. Reserve 1/4 cup of the cooking water, then drain noodles and immediately rinse under cold running water until cool to stop cooking and remove starch. Drain well and toss with 1 teaspoon neutral oil to keep from sticking.

Make the dressing

In a small bowl whisk together soy sauce, rice vinegar, sesame oil, gochujang, honey (or sugar), kimchi juice, and the reserved 1/4 cup noodle cooking water until smooth and slightly emulsified. Taste and adjust seasoning: add a little more soy for saltiness, vinegar for brightness, or honey for sweetness.

Combine noodles with kimchi

In a large mixing bowl add the cooled noodles and chopped kimchi. Pour half of the dressing over the noodles and toss gently to combine. Let sit 5–10 minutes so noodles absorb some kimchi flavor, then add remaining dressing and toss again. The kimchi will continue to season the salad as it sits.

Sprinkle 1 tablespoon toasted sesame seeds over the dressed noodles and toss once more to distribute.

Vegetables & Herbs

Prepare vegetables

While noodles cook, julienne the cucumber and carrot, thinly slice the scallions and red bell pepper, and roughly chop or pick cilantro leaves. If cucumbers are watery, pat them dry with paper towel to avoid diluting the dressing.

Fold the prepared vegetables and cilantro into the dressed noodle–kimchi mixture. Toss gently to combine so vegetables remain crisp.

Protein (optional)

Pan-fry tofu (optional)

If using tofu, heat 1 teaspoon sesame oil in a nonstick skillet over medium-high heat. Season pressed tofu cubes lightly with 1/4 teaspoon salt. Add tofu and cook, turning occasionally, until golden-brown on at least two sides (about 6–8 minutes). Remove and let cool slightly. Fold tofu into the noodle salad or serve on top.

Garnish & Serve

Transfer salad to a serving bowl or divide among plates. Garnish with shredded nori, an extra sprinkle of toasted sesame seeds, and lime wedges on the side. Taste once more and adjust with extra soy, kimchi juice, or a squeeze of lime if desired.

Serve chilled or at room temperature. Leftovers keep covered in the refrigerator for 1–2 days—the noodles will continue to absorb sauce and become softer.