0 Reviews
24 Jun 2021
Noodles
Cold kimchi noodle soup, today's recipe, is an icy-cold, spicy noodle dish prepared with the quick-fermenting water radish kimchi (dongchimi) we produced in my previous recipe. I designed that recipe to produce a large amount of broth, which is ideal for creating this noodle soup. The broth has been enhanced with anchovies and kelp stock, which gives it a richer taste and the right amount of salty, refreshing, and probiotics for health. It's also very addicting! The chewy wheat noodles are white and thin, and the radish kimchi is crisp and flavorful. I feel extremely refreshed and energized after eating it.
by Alexis Vill
Ingredients
US Customary
Metric
3 cup of dongchimi broth
2 cup of anchovy kelp stock, recipe below (or beef, chicken, or vegetable stock)
1 tsp of sugar
1 cup of fermented radish kimchi from dongchimi, cut into matchsticks
1 tbsp of gochu-garu (Korean hot pepper flakes)
2 tsp of toasted sesame oil
2 tbsp of toasted sesame seeds, ground
2 qty of hard-boiled eggs, shelled and cut in halves
0.5 qty of English cucumber, cut into matchsticks
1 qty of small pear, peeled, cored, and cut into matchsticks
200 qty of grams (about 7 ounces) thin wheat-flour noodles (somyeon)
4 cup of water
7 qty of large dried anchovies, the guts and heads removed
0.25 qty of large dried anchovies, the guts and heads removed
Servings
Prep Time:
15 Mins
Cook Time:
40 Mins
Total Time:
55 Mins
Servings:
People
Category:
Noodles
