Baek Jong-won's Soy Sauce Cold Noodles
An ultra-simple summer delicacy introduced on Baek Jong-won's Cooking Log! Learn how to make savory Soy Sauce Cold Noodles in just 5 minutes using basic pantry staples.
Servings Ingredient Calculator
Default: 1 serving (Adjusts quantities automatically)
🥬 Main Ingredients
- Somen (thin wheat noodles)100g
🥣 Sauce & Seasoning
- Water1 cup (180ml)
- Jin Soy Sauce3 tbsp (45ml)
- Brown sugar2 tbsp (24g)
- Brewed vinegar2 tbsp (30ml)
- Sesame oil1 tbsp (15ml)
🌿 Toppings & Garnish
- Cheongyang chili pepper1 piece
- Scallion1 stalk
- Toasted sesame seeds1 tbsp (some)
- Ice cubes5-6 pieces
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Jin Soy Sauce | Brewed Soy Sauce | Use 1:1 ratio. Provides a cleaner flavor, making it suitable for unheated sauces. |
| Cheongyang chili pepper | Jalapeño or Peperoncino | Use 1:1 ratio. Delivers a slightly heavier, exotic spiciness instead of the sharp Korean chili kick. |
| Brown sugar | White sugar or Oligosaccharide syrup | Use 1:1 ratio (1.3x for syrup). Offers equivalent sweetness with a slightly milder molasses aroma. |
| Somen (thin wheat noodles) | Capellini (Angel hair pasta) | Use 1:1 ratio. Yields a firmer, al dente texture that does not get soggy as quickly. |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
In a mixing bowl, combine 180ml of water, 3 tbsp of Jin soy sauce, 2 tbsp of brown sugar, and 2 tbsp of vinegar. Stir well until the sugar is fully dissolved.
Finely slice the Cheongyang chili pepper and scallion.
Bring a generous amount of water to a boil, add somen noodles, and cook for about 3 minutes. Add splashes of cold water whenever the water boils up to keep the noodles bouncy.
Immediately transfer the cooked noodles to cold or icy water. Scrub them vigorously with your hands to wash off excess starch, then drain thoroughly in a sieve.
Place the drained noodles nicely in a serving bowl and pour the chilled soy sauce broth over them. Garnish with the sliced chili, scallion, 1 tbsp of sesame oil, and toasted sesame seeds. Top with ice cubes.
🌟 Pro Chef Tips
- • The ice cubes will melt and dilute the broth, so starting with a slightly stronger seasoning yields the perfect taste.
- • For an icy-cold experience, make the broth beforehand and place it in the freezer for 30 minutes to make it slushy.
- • Rinsing cooked noodles in an ice bath makes the noodle texture much firmer and springier.
⚠️ Avoid Common Pitfalls
- ❌ Failing to drain the noodles thoroughly will water down the soy sauce mixture, making it bland.
- ❌ If the sugar is not fully dissolved, the flavor profile will be inconsistent, starting too salty and ending too sweet.
- ❌ If excess starch is not vigorously washed off the cooked noodles, they will get soggy fast and cloud the broth.
🧂 Spice & Seasoning Adjustments
- • The golden ratio for the broth is 1 cup water (180ml) : 3 tbsp Jin soy sauce : 2 tbsp sugar : 2 tbsp vinegar.
- • Adjust soy sauce or sugar slightly according to taste, but do not skip vinegar as it brings out the savory umami balance.
🧊 Storage & Reheating
- • Somen noodles tend to get soggy quickly after boiling, so consume immediately.
- • The soy sauce broth can be pre-made and refrigerated in an airtight container for 3-4 days.
- • Freeze for 30–60 minutes prior to serving for a slushy, icy texture.
❓ Frequently Asked Questions
Q. Can I use perilla oil instead of sesame oil?
A. Yes! Perilla oil offers a differently rich, nutty, and rustic flavor profile that goes wonderfully with soy sauce.
Q. Is vinegar absolutely necessary?
A. Yes, vinegar cuts through the saltiness of the soy sauce and adds a refreshing tanginess that defines this summer dish.
Q. Can I use buckwheat noodles or medium-thick noodles instead of somen?
A. Yes! Using buckwheat noodles gives a flavor profile close to Japanese Zaru Soba, while medium-thick noodles offer a firmer bite.
Q. The chili is too spicy; how can I adapt it for children?
A. Simply omit the chili and top with shredded cucumber, thin egg strips, or toasted seaweed flakes for a kid-friendly version.
Q. Is it safe to make the broth with cold water without boiling it?
A. Yes, as long as you use clean drinking water. The acidity of vinegar and saltiness of soy sauce make it completely safe to consume right away.