Korean Rice Noodle Salad with Hard-Boiled Egg Recipe
This chilled salad combines delicate rice noodles, hard-boiled egg, and vegetables in a lightly spicy, sweet-and-sour dressing. In Korea, similar dishes often appear in summer as light lunches or sides for grilled dishes. The flavors are reminiscent of an Asian noodle salad, but with a distinct Korean character thanks to gochujang paste.
This salad combines the lightness of rice noodles with the bold, distinctive flavor of Korean gochujang, creating a refreshing dish that is both comforting and vibrant. The contrast of crunchy vegetables, silky noodles and creamy egg makes it satisfying without feeling heavy, perfect for warm days or as a colorful side for a barbecue.
Chef's tips
For the best texture, don’t over-soak the rice noodles—check them after a few minutes so they stay pleasantly springy. Toast the sesame seeds briefly in a dry pan to intensify their aroma. If your gochujang is very thick, loosen it with a teaspoon of water before mixing the dressing so it coats the noodles more evenly.
How to serve
Serve in a wide bowl so the colorful vegetables and egg pieces are clearly visible. You can garnish with extra thinly sliced spring onion or a few strips of roasted seaweed for more Korean character. It also works well as part of a larger spread with kimchi, grilled meats and simple steamed rice.
Ingredients
- rice noodles - 150 g
- eggs - 3 piece
- cucumber - 0.5 piece
- carrot - 1 piece
- Chinese cabbage - 80 g
- gochujang - 1.5 tablespoon
- rice vinegar - 2 tablespoon
- soy sauce - 1.5 tablespoon
- sugar - 1 tablespoon
- sesame oil - 1 tablespoon
- garlic - 1 piece
- sesame seeds - 1 tablespoon
- salt - 0.25 teaspoon
Preparation
- Place the eggs in a pot, cover with cold water, bring to a boil, then cook over low heat for 8–9 minutes. After cooking, transfer them to a bowl of cold water so they cool faster.
- Pour boiling water over the rice noodles in a large bowl, cover with a plate and set aside for 5–7 minutes, until softened. Then drain in a colander and rinse with cold water to keep them from sticking.
- Slice the cucumber into thin half-moons or grate into thin strips. Peel the carrot and grate on a coarse grater or cut into thin matchsticks. Slice the Chinese cabbage into thin strips.
- In a small bowl, make the dressing: mix the gochujang, rice vinegar, soy sauce, sugar, sesame oil, finely grated garlic and a pinch of salt. Stir until the sugar dissolves and the dressing is smooth.
- Peel the eggs and cut them into quarters or thick slices.
- In a large bowl, combine the rice noodles, cucumber, carrot and Chinese cabbage. Pour in the dressing and mix thoroughly with your hands or tongs until the noodles are evenly coated.
- Arrange the pieces of hard-boiled egg on top and sprinkle everything with toasted sesame seeds.
- Before serving, let the salad sit for 5–10 minutes so the noodles can absorb some of the dressing and the flavors meld together.
Storage
No storage information available for this dish.
This salad is inspired by light Korean summer dishes that balance heat, acidity and sweetness. It’s a great way to use up leftover rice noodles or boiled eggs, and it adapts easily to whatever crunchy vegetables you have on hand.
