If you’re craving something cold, spicy, and full of flavour, this cold kimchi udon hits the spot. It’s quick to throw together, super satisfying, and perfect for days when you don’t feel like cooking anything too heavy.
what is cold kimchi udon?
Cold kimchi udon is a quick, refreshing noodle dish made with chewy udon, chopped kimchi, and a simple spicy sauce. The noodles are cooked, then rinsed under cold water to stop the cooking and keep them firm and bouncy.
Tossed with kimchi, gochujang, soy sauce, and sesame oil, it’s got a good mix of spice, tang, and umami. It’s usually topped with a soft-boiled egg and crisp veg like cucumber or carrot for extra texture. Easy to make, satisfying to eat—especially when it’s warm out.
why you’ll love this recipe
Quick & Easy – Made with frozen udon and a simple spicy gochujang sauce, this dish comes together in under 15 minutes.
Bold and Spicy Flavours – The kimchi and gochujang give it a good kick without being overwhelming.
Cooling & Refreshing – Perfect for warm weather, the cold noodles and crunchy veg make this the ultimate chilled noodle bowl.
ingredients
- 1 serving frozen udon
spicy sauce:
- 1/2 cup kimchi (here’s my kimchi recipe if you want to make it at home!)
- 1 tbsp kimchi juice
- 1 tbsp gochujang (Korean red chilli paste)
- 1 tbsp light soy sauce
- 1/2 tbsp brown sugar
- 1 tsp minced garlic
- 1 tsp sesame oil
toppings (adjust to your preference):
- toasted sesame seeds
- soft-boiled egg
- thinly sliced cucumbers/ carrot/ radish
how to make cold kimchi udon
- To make soft-boiled eggs, gently place room temperature eggs into a pot of boiling water and boil for exactly 6 minutes. Once done, immediately place eggs into a bowl of ice water until cooled.
- Cook your frozen udon according to package instructions. Drain the noodles and rinse them under cold running water.
- Prepare the spicy sauce in a mixing bowl. Add udon and use chopsticks/ tongs to thoroughly combine the udon with the sauce.
- In a serving bowl, add noodles, sliced cucumbers, soft-boiled egg and a sprinkle of white sesame seeds. Enjoy!
my top tips for making the best cold kimchi udon
rinse udon under cold water
After cooking your frozen udon, make sure to drain and rinse it under cold running water. This stops the cooking process immediately and gives the noodles that perfect bouncy, chewy texture that’s ideal for cold dishes.
perfect soft-boiled eggs every time
Use room temperature eggs and boil them for exactly 6 minutes for that creamy, jammy yolk. Then, transfer them straight into an ice bath to stop cooking and make peeling easier.
add veggies for an extra crunch!
To balance out the spicy, chewy noodles, I love adding julienned cucumber for a refreshing crunch. You can also use carrots, radish or any type of crunchy vegetable. It gives the dish texture contrast and keeps it light and cooling. Perfect for summer!
check out more cold summer recipes!
Cold Kimchi Udon
1
servings5
minutes10
minutesKeep the screen of your device on
Ingredients
1 serving frozen udon
- spicy sauce:
1/2 cup kimchi (here’s my kimchi recipe if you want to make it at home!)
1 tbsp kimchi juice
1 tbsp gochujang (Korean red chilli paste)
1 tbsp light soy sauce
1/2 tbsp brown sugar
1 tsp minced garlic
1 tsp sesame oil
- toppings (adjust to your preference):
toasted sesame seeds
soft-boiled egg
thinly sliced cucumbers/ carrot/ radish
Directions
- To make soft-boiled eggs, gently place room temperature eggs into a pot of boiling water and boil for exactly 6 minutes. Once done, immediately place eggs into a bowl of ice water until cooled.
- Cook your frozen udon according to package instructions. Drain the noodles and rinse them under cold running water.
- Prepare the spicy sauce in a mixing bowl. Add udon and use chopsticks/ tongs to thoroughly combine the udon with the sauce.
- In a serving bowl, add noodles, sliced cucumbers, soft-boiled egg and a sprinkle of white sesame seeds. Enjoy!
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