Cucumber Soy Sauce Noodles for One: Prepare the Sauce Before Boiling the Noodles

Before cooking for one

Start with an ingredient you already have, then check the recipe's full ingredient list, quantities and equipment before choosing your meal. For a solo meal, use its one-serving quantities.

Cut the cucumber into 4-cm lengths, halve each piece, slice thinly, then cut into fine strips. These are easier to distribute among the noodles than large chunks. First, mix the soy sauce, sugar, sesame oil, and vinegar in a large bowl. Check with a spoon that no sugar crystals remain at the bottom.

Ingredients for 1 serving

• Somyeon: 1 bundle (100 g; 1/5 of a 500 g package)
• Cucumber: 1/4
• Soy sauce: 1 household eating spoon
• Sugar: 1/2 household eating spoon
• Sesame oil: 1/2 household eating spoon
• Vinegar: 1/2 household eating spoon

The amounts are based on the 1-serving ingredient list in the app. Household eating spoons and pinches are everyday measures and have not been converted to exact grams or milliliters. Check the package size and cup capacity in parentheses as well.

Instructions

• Step 1. Wash the cucumber and cut it into 4-cm lengths. Halve each piece, slice it 3 mm thick, then cut it into fine strips. Put the soy sauce, sugar, sesame oil, and vinegar in a large bowl and stir until the sugar has almost dissolved.
• Step 2. Bring plenty of water to a boil in a pot, add the somyeon, and loosen the noodles with chopsticks for the first 30 seconds. Cook for the time stated on the package.
• Step 3. Pour the cooked noodles into a colander and cool them under cold water. Check that they are no longer hot, then gently rub and rinse them, and shake the colander to drain.
• Step 4. Add the noodles and cucumber to the bowl of sauce and toss evenly, lifting from the bottom of the bowl. Serve and eat right away.

When the Water on the Noodles Changes the Seasoning

Cook the somyeon for the time stated on the package, cool it under cold water, then gently rub and rinse it. Check that it is no longer hot before touching it. Shake the colander to drain the noodles, then add them to the bowl of sauce. If too much rinsing water gets into the bowl, the flavor will change even if you use the same amount of sauce, so check that the noodles are well drained first.

Lift the Sauce from the Bottom

Toss the noodles and cucumber, lifting them from the bottom of the bowl. If you only mix the top, the soy sauce may stay at the bottom and some noodles may taste bland. The recipe is based on one bundle of 100 g somyeon. Serve and eat right after tossing. The next time you adjust the quantity, check the entire ingredient list instead of increasing only the noodles.

Continue Cooking with Kkinion

You can check the ingredients and step-by-step instructions at Open the cucumber soy sauce noodles recipe. If you change the number of servings, check the quantities shown in the app again.

This guide was prepared by the editorial team based on a recipe published on Kkinion, with details on the cooking flow and points to check. It is not a review based on personal cooking or tasting, nor does it verify nutritional effects. The cover image is an AI-generated cooking example used in the app and may differ from the actual result.

Make It Yourself with a Kkinion Recipe

Below are all the ingredients and instructions for “Cucumber Soy Sauce Noodles.” First choose the quantities for the number of servings, then follow the preparation and cooking instructions in each step.

Recipe Ingredients

Cucumber Soy Sauce Noodles · Estimated time: 15 minutes · Equipment: pot, colander, bowl

Choose one of the two amounts below to suit the number of people you are cooking for.

• Somyeon: 1 serving, 1 bundle (100 g; 1/5 of a 500 g package) / 2 servings, 2 bundles (100 g; 1/5 of a 500 g package)
• Cucumber: 1 serving, 0.25 / 2 servings, 0.5
• Soy sauce: 1 serving, 1 household eating spoon / 2 servings, 2 household eating spoons
• Sugar: 1 serving, 0.5 household eating spoon / 2 servings, 1 household eating spoon
• Sesame oil: 1 serving, 0.5 household eating spoon / 2 servings, 1 household eating spoon
• Vinegar: 1 serving, 0.5 household eating spoon / 2 servings, 1 household eating spoon

Full Cooking Instructions

Step 1. Wash the cucumber and cut it into 4-cm lengths. Halve each piece, slice it 3 mm thick, then cut it into fine strips. Put the soy sauce, sugar, sesame oil, and vinegar in a large bowl and stir until the sugar has almost dissolved.

What to check: Place the flat side of the cucumber on the cutting board, curl your fingertips inward, and slice slowly. Measure using the same household eating spoon you use at home. Level off the soy sauce and sugar; fill the spoon with liquid without letting it overflow. The amount differs from 1 standard tablespoon.

Step 2. Bring plenty of water to a boil in a pot, add the somyeon, and loosen the noodles with chopsticks for the first 30 seconds. Cook for the time stated on the package.

What to check: For 1 serving, the dry noodles weigh 100 g, one fifth of a 500 g package. Prepare at least 1 L of cooking water for 1–2 servings, and 2 L for 3–4 servings. The 3-minute timer is only an example, so follow the package instructions first.

Step 3. Pour the cooked noodles into a colander and cool them under cold water. Check that they are no longer hot, then gently rub and rinse them, and shake the colander to drain.

What to check: The noodles are cooked when you cool and taste one strand and find no hard center. Drain them well so the sauce does not become diluted.

Step 4. Add the noodles and cucumber to the bowl of sauce and toss evenly, lifting from the bottom of the bowl. Serve and eat right away.

What to check: Use the sauce mixed before boiling the noodles. Do not add the same sauce again.

Check the ingredients and cooking steps for cucumber soy sauce noodles

The images in this article are newly generated AI images based on the Kkinion recipe linked to this post. The featured image is also an AI-generated example. These are not photos of actual cooking or tasting, and the quantities or finished appearance may differ.

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