Kimchi Soy Sauce Noodles (Kimchi Ganjang Guksu)
Tenderly tear aged kimchi and solve your meal dilemma! Aged Kimchi Soy Sauce Noodles are a delightful way to enjoy your fermented cabbage.
Drowning in aged kimchi and wondering what to make? I tried making Kimchi Soy Sauce Noodles! With just aged kimchi and noodles, a satisfying meal is ready in a snap! This recipe is perfect for a quick and delicious lunch or dinner.
Main Ingredients
- 1/4 head of aged kimchi (approx. 300g)
- Noodles for 2 servings (approx. 200g)
- Water (for boiling noodles) – plenty
- Salt (for boiling noodles) – 1 Tbsp
Kimchi Soy Sauce Dressing
- Soy sauce – 4 Tbsp
- Sugar – 2 Tbsp
- Perilla oil – 2 Tbsp
- Toasted sesame seeds – 1 Tbsp
- Minced garlic – 1/2 Tbsp
- Soy sauce – 4 Tbsp
- Sugar – 2 Tbsp
- Perilla oil – 2 Tbsp
- Toasted sesame seeds – 1 Tbsp
- Minced garlic – 1/2 Tbsp
Cooking Instructions
Step 1
Let’s start creating our delicious Kimchi Soy Sauce Noodles! Take 1/4 head of aged kimchi, rinse it lightly to remove excess brine, and then tear it into thin, long strips. If the strips are too long, you can cut them once or twice for easier eating. Squeeze out as much water as possible from the torn kimchi to prevent the noodles from becoming soggy and to allow the sauce to coat them beautifully.
Step 2
Now, let’s prepare the flavorful soy sauce dressing that will elevate the taste of your aged kimchi! In a bowl, combine 4 Tbsp of rich soy sauce, 2 Tbsp of sugar for a touch of sweetness, 2 Tbsp of fragrant perilla oil for a nutty aroma, 1 Tbsp of toasted sesame seeds for texture and flavor, and 1/2 Tbsp of minced garlic for a hint of pungency. Mix all these ingredients thoroughly. This dressing pairs wonderfully with aged kimchi!
Step 3
It’s time to cook the noodles. In a large pot, bring plenty of water to a boil. Once boiling, add 1 Tbsp of salt. The salt seasons the noodles and helps prevent them from sticking together. Carefully add 2 servings of noodles to the boiling water and cook them.
Step 4
As the noodles begin to boil, reduce the heat slightly and add 1 cup of cold water. This process of adding cold water, known as ‘blanching,’ is a secret to achieving wonderfully chewy and springy noodles. Repeat this step two more times, adding cold water each time, for a total of three boiling cycles. (Repeat 2 more times, total 3)
Step 5
Once the noodles are perfectly cooked and chewy, immediately drain them and rinse them thoroughly under cold running water. Rinsing removes excess starch, ensuring the noodles remain springy and don’t clump together. This step is crucial for achieving that delightful bouncy texture.
Step 6
The final step! Place the well-drained noodles into a mixing bowl. Add the prepared aged kimchi and a generous amount of the soy sauce dressing. Gently toss and mix everything together with your hands until the noodles and kimchi are evenly coated with the delicious sauce. Your mouth-watering Kimchi Soy Sauce Noodles are now ready to be enjoyed! : )
