Spicy Korean Buckwheat Noodle Salad Recipe

Name: Spicy Korean Buckwheat Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gochujang sauce; 1 tablespoon Gochujang (Korean pepper paste); 1 tablespoon Gochugaru (Korean red pepper powder); 1 tablespoon roasted sesame seeds; 1 tablespoon minced garlic; 1 tablespoon soy sauce; 3 tablespoons apple cider vinegar; 3 tablespoons unsweetened applesauce; 2 tablespoons honey; 1 tablespoon tahini; 1 teaspoon sesame oil; Buckwheat noodle salad; 14 ounces dry buckwheat noodles; 1 medium size carrot; 1 medium size cucumber; 1/4 red onion; 4 handfuls baby lettuce; 1 Gochujang sauce; 1 pinch roasted sesame seeds for garnish

Servings: persons

Gochujang sauce
1 tablespoon Gochujang (Korean pepper paste)
1 tablespoon Gochugaru (Korean red pepper powder)
1 tablespoon roasted sesame seeds
1 tablespoon minced garlic
1 tablespoon soy sauce
3 tablespoons apple cider vinegar
3 tablespoons unsweetened applesauce
2 tablespoons honey
1 tablespoon tahini
1 teaspoon sesame oil
Buckwheat noodle salad
14 ounces dry buckwheat noodles
1 medium size carrot
1 medium size cucumber
1/4 red onion
4 handfuls baby lettuce
1 Gochujang sauce
1 pinch roasted sesame seeds for garnish

1
Mix all the sauce ingredients together, cover, and keep it in the refrigerator until use. Add more tahini if too spicy.
2
Bring a large pot of water to boil. Cook dry buckwheat noodles according to package instructions.
3
While noodles are being cooked, cut the carrot, cucumber, and red onion into matchsticks (or julienne) and place them in a large mixing bowl. Add baby lettuce (or any other kind of leafy green vegetables) into the bowl.
4
When the noodles are ready, drain and rinse with cold water.
5
Gently fold in the noodles with the Gochujang sauce. Using your hands, mix everything together.
6
Garnish with sesame seeds and serve immediately.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Gochujang sauce, 1 tablespoon Gochujang (Korean pepper paste), 1 tablespoon Gochugaru (Korean red pepper powder), 1 tablespoon roasted sesame seeds, and more.

Yes, Spicy Korean Buckwheat Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Korean Buckwheat Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions