Nongshim Noodle Salad Gochujang Vinaigrette

The Nongshim Noodle Salad Gochujang Vinaigrette is a cold Korean noodle dish dressed in a sweet, spicy gochujang vinaigrette. I’ve actually used these noodles before as the base for the spicy cucumber salad I made during my 5th annual instant ramen challenge so eating the product straight the way Nongshim intended was on my list for a while.

Produced in South Korea.

What’s in the Package

Inside the pale blue wrapper, you’ll find a round disc of air-dried wavy wheat noodles, a green packet of flavor flakes and dehydrated toppings, and a silver packet of the gochujang vinaigrette sauce. The noodles are advertised on the front of the bag as air-dried, which lines up with how thin and light they feel coming out of the package.

How to Cook Nongshim Noodle Salad Gochujang Vinaigrette

1. Boil 600 mL (about 2½ cups) of water. Add the noodles and the flake packet and cook for 4½ minutes, stirring occasionally.
2. Drain the noodles and rinse them under cold water until they’re cold to the touch. Strain well.
3. Transfer the noodles to a bowl, pour the gochujang vinaigrette sauce over the top, and toss everything together.
4. Serve immediately.

How Does It Taste

The first thing I tasted was the gochujang and the vinegar. The dressing leans more vinegar-forward than I expected, and I picked up apple cider vinegar specifically. Sweet on the front, vinegar on the back, with the gochujang sitting underneath as a baseline rather than the focus.

James noticed the sugar before I did. There’s a real sweetness layered into the sauce, and once you catch it, the whole thing reads as sweet and sour with a gochujang accent rather than a spicy Korean noodle. The heat is mild. James called the spice a one out of five.

The noodles themselves are thin, air-dried, and on the delicate side. They hold the dressing well because there’s so much surface area, and the cold rinse keeps them springy. The texture is closer to a thin soba than a regular instant ramen noodle.

What this dish needs is crunch. Eating it straight from the bag, it’s all dressing-coated noodles and not much else. Refreshing, cold, summer-bowl energy, but it asks for vegetables, kimchi, anything with bite. As a base, though, it’s solid.

How Does It Compare

The Nongshim Noodle Salad Gochujang Vinaigrette has a direct sister product on the site, the Nongshim Noodle Salad with Miso Vinaigrette. The Miso version is mellower and sweeter and skips the chili note this one carries. If you want the cold-noodle-summer-salad experience without any heat, reach for the Miso.

If you want a small kick and that signature Korean red pepper paste sweetness, this is the one. For a spicier cold noodle direction, the Paldo Mala Bibimmen goes harder on the heat.

How to Level Up Nongshim Noodle Salad Gochujang Vinaigrette

Crunch is the first thing this bowl is missing. Thinly sliced red onion and banana peppers will bring it together. Cucumber slices, julienned carrots, or napa cabbage all do the same job.

Kimchi is the other call. A scoop of cold kimchi mixed through the noodles adds the funk and acidity the dressing is hinting at without committing to. A raw egg yolk on top is the rich finisher, stirred through to soften the vinegar edge, and a soft boiled egg works just as well if raw isn’t your thing.

Final Verdict

The Nongshim Noodle Salad Gochujang Vinaigrette is a refreshing cold noodle bowl with a sweet, spicy gochujang vinaigrette and surprisingly delicate air-dried noodles. On its own it’s one note. With a little crunch and a few toppings, it’s a strong summer base. I’ll be reaching for this one again.

How do I rate my ramen? Check out the Ramen Rating Guide.

Related Instant Ramen

• Nongshim Noodle Salad with Miso Vinaigrette
• Nongshim Chapagetti Jjajang Noodles
• Nongshim Spicy & Creamy Toomba Stir Fry Noodles
• Nongshim Shin Ramyun Spicy Noodle Soup
• Paldo Mala Bibimmen

Where to buy Nongshim Noodle Salad Gochujang Vinaigrette

• Kroger

More to Try

• More from Nongshim: Nongshim Bowl Noodles Spicy Chicken, Nongshim Tantanmen Ramen with Chili Oil
• Topping pairing: Fried Garlic
• Recipe to try: Long Life Noodles