Kimchi Korean Cold Noodles - Kimchi Mari Guksu
orean cold noodles in tangy iced kimchi broth. My grandmother's version made without Naengmyeon broth, ready in just 10 minutes.
Ingredients
Noodles
- 100 g Somyeon thin wheat noodles
Broth (version with ice)
- 1.5 ladles Kimchi juice
- 200 ml Water
- 1.5 tbsp Tuna sauce substitute with anchovy fish sauce
- 1.5 tbsp Vinegar
- 1.3 tbsp Sugar
- 1/2 cup Ice pour in right before eating
Kimchi Topping
- 4 tbsp Sliced napa cabbage kimchi
- 1 tsp Sugar
- 1 tbsp Sesame oil
Toppings
- 1/5 Cucumber
- 1 tbsp Toasted sesame seeds
- 1/2 Egg boiled
Equipment
Method
- Strain the kimchi juice through a sieve, then mix it with the rest of the broth ingredients (except the ice). Put the broth in the freezer while you prepare the other ingredients.
- Boil the egg for the garnish and cut it in half, and thinly julienne the cucumber.
- Mix the kimchi with the sugar and sesame oil to make the kimchi topping.
- Boil the somyeon noodles for the time indicated on the package (about 3 minutes). Adding 1 cup of cold water when the water comes to a boil makes the noodles chewier.
- Scrub the boiled noodles thoroughly under cold water to remove the starch completely, then drain.
- Put the noodles in a bowl and top with the seasoned kimchi, cucumber, and boiled egg.
- Pour the cold broth over the noodles, add the ice, and finish with a sprinkle of toasted sesame seeds.
Nutrition
Calories 646kcal | Carbohydrates 100g | Protein 21g | Fat 22g | Saturated Fat 3g | Polyunsaturated Fat 8g | Monounsaturated Fat 8g | Trans Fat 0.01g | Cholesterol 82mg | Sodium 3299mg | Potassium 575mg | Fiber 2g | Sugar 22g | Vitamin A 223IU | Vitamin C 2mg | Calcium 178mg | Iron 6mg
