Cold Kimchi Tomato Bibim Noodles

Name: Cold Kimchi Tomato Bibim Noodles
Yield: 2
Ingredients: 3 tablespoons tomato paste; 2 tablespoons gochujang; 1 teaspoon kosher salt; 1 1/2 tablespoons sesame oil; 3 tablespoons apple cider vinegar; 3 tablespoons kimchi juice; 1 tablespoon honey; 1 cup chopped kimchi; 150 grams somen noodles; 2 undefined Persian cucumbers, sliced into matchsticks; 1 undefined shallot, minced; 2 cups cherry tomatoes, halved; 2 undefined soft-boiled eggs (7 minutes, jammy yolks); 4 undefined radishes, thinly sliced; undefined undefined Extra sesame oil, for drizzling; 2 tablespoons furikake; undefined undefined Handful of cilantro

Christine Heyri

Test Kitchen-Approved

plate of kimchi tomato noodles on platter with eggs, sesame seeds, tomatoes, and cucumber

Photo by Food52

Serves: 2
Prep Time: 25 minutes

Recipe from Christine Heyri, @dearsaturdays

Ingredients

For the sauce

3 tablespoons tomato paste
2 tablespoons gochujang
1 teaspoon kosher salt
1 1/2 tablespoons sesame oil
3 tablespoons apple cider vinegar
3 tablespoons kimchi juice
1 tablespoon honey
1 cup chopped kimchi

For the noodles

150 grams somen noodles

For the toppings

2 Persian cucumbers, sliced into matchsticks
1 shallot, minced
2 cups cherry tomatoes, halved
2 soft-boiled eggs (7 minutes, jammy yolks)
4 radishes, thinly sliced

To finish

Extra sesame oil, for drizzling
2 tablespoons furikake
Handful of cilantro

Directions

Step 1
Make the sauce: In a medium bowl, whisk together the tomato paste, gochujang, salt, sesame oil, vinegar, kimchi juice, and honey until smooth. Stir in the chopped kimchi until evenly coated.
Step 2
Cook the noodles: Bring a pot of water to a rolling boil. Add the somen noodles and cook for 3 to 4 minutes, until just tender. Drain and rinse under cold water until completely cooled, then shake off excess water.
Step 3
Toss together: Add the chilled noodles to the sauce bowl. Using tongs, gently mix until each strand is coated in the kimchi-gochujang sauce.
Step 4
Assemble: Divide the noodles between bowls. Top with cucumbers, shallot, tomatoes, soft-boiled eggs, and radishes.
Step 5
Finish & serve: Drizzle with a little extra sesame oil, sprinkle with furikake, and top with cilantro. Mix everything together at the table before eating.