There is nothing like enjoying cold noodles in summertime in Korea. Many Koreans eat various types of noodles dish. One of them is buckwheat noodles. There are many ways Koreans prepare buckwheat noodles into fabulous dishes. Here is one way you can enjoy. The flavor in the sauce will dance around on your tongue. It truly is hot, sour, salty, and sweet. You can throw some fresh cucumbers, carrots, and/or lettuce depends on your mood.

Here is the noodles that I am using for this recipe. It is called "memil soba (메밀소바)". This particular noodles are made with buckwheat flour. However, not all of the buckwheat noodles are solely made with 100% buckwheat though. Some will have wheat flour added, or other type of starch might have been added to hold their shape, because noodles made with only buckwheat will break so easily.

Although buckwheat is gluten free, if you are looking for gluten free buckwheat noodles, read the ingredients on the package just to make sure. Not every buckwheat noodle is created equal.

The color varies depends on types of buckwheat as well. The darker the color, the more of outer skin of buckwheat are used.

The spicy sauce that goes with the noodles are easy to make. Just combine all the ingredients and you are good to go.

The vivid red colored sauce is surely spicy, so make sure you or your guest are accustomed to the heat. 

Boil a pot of water and throw the noodles in. Cook the noodles according to the package direction.

When the water boils up vigorously, add some cold water to calm it down. This will help the noodles more chewy in texture.

When done, rinse the noodles under the cold running water. Drain and set aside.

Place the noodles in a serving bowl and top with your favorite crisp vegetables, such as carrot, cabbage, cucumber, mung bean sprouts, lettuce, roasted seaweed, and etc. The addition of an hard boiled egg is a great protein supplement for this dish. You can also add some thinly sliced roasted meat to the dish as well.

Drizzle about 2-3 tablespoonful of sauce on top and mix well with a pair of chopstick.

Enjoy the spicy, sweet, sour, and saltiness of this amazing noodles. You gonna love it if you can take the heat.

If you go to Korea during the summer time, you will find so many restaurants are serving this or similar type of spicy noodles dishes. You can enjoy home-style Korean spicy buckwheat noodles easily with this recipe. So why bother to go outside in this hot summer days? Just turn on your favorite K-drama or K-movie and slurp this noodles at your own home. K-drama and spicy Korean noodles? That is a great way to beat off the summer heat, right? Enjoy!

~ Holly

Korean Spicy Buckwheat Noodles

serves 4


  • 4 bundles buckwheat noodles
  • 1 cup each of shredded vegetables, such as cabbage, cucumber, carrot, lettuce, roasted seaweed
  • 4 hard boiled eggs
  • 8 thinly sliced roasted meat (beef or pork), optional

For the spicy sauce:

  • 4 tablespoons Korean chili paste 
  • 2 tablespoons Korean chili flakes
  • 2 tablespoons rice vinegar or white vinegar
  • 2 tablespoons Korean green plum extract or pineapple juice
  • 2 tablespoons honey
  • 1 clove garlic, finely minced
  • 1/2 teaspoon grated ginger
  • 1 teaspoon sesame oil
  • 1 tablespoon roasted sesame seeds


  1. To make the sauce, combine all the ingredients and mix well. Chill the sauce until ready to use.
  2. Boil a pot of water and cook the noodles according to a package direction. Add 1/2 cup of cold water each the water comes up to a vigorous boil during the cooking. This will help the noodles to be chewier. 
  3. Rinse the noodles in a colander under the cold water several times. Drain the noodles and divide into serving bowls. Top the noodles with crisp vegetables, hard boiled eggs or roasted meat slices. 
  4. To serve, drizzle 2-3 tablespoonful of sauce on top and mix well with chopsticks. Enjoy!

For more delicious Korean noodles dishes, click the images below to get the recipes.

Jjamppong  Korean Vermicelli with Sea Snail  Nangmyun