Refreshing and Sweet-and-Sour Cucumber Kimchi Cold Noodles
TV Cooking Show: The Ultimate Fusion! Meet Cucumber Kimchi and Noodles in Cucumber Kimchi Cold Noodles ★
So delicious, I ate it all up! As expected from the reliable Chef Baek Jong-won’s recipes from ‘Housewife Baek Teacher’! Found on ‘All Recipes of the World’ and ‘Man-gae Recipe’.
Essential Ingredients- 3 servings of somyeon (thin wheat noodles, approx. 300g)
- 2 green onions
- A pinch of toasted sesame seeds (for garnish)
- 1 cup of ice cubes
Broth Ingredients- 3 cups of water (approx. 600ml)
- 2 Tbsp brown sugar
- 2 Tbsp coarse gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp guk-ganjang (Korean soup soy sauce)
- 1/2 cup of vinegar (approx. 100ml)
- 2 Cheongyang peppers (spicy Korean peppers)
- 1.5 cups of well-fermented cucumber kimchi (including juice)
- 3 cups of water (approx. 600ml)
- 2 Tbsp brown sugar
- 2 Tbsp coarse gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp guk-ganjang (Korean soup soy sauce)
- 1/2 cup of vinegar (approx. 100ml)
- 2 Cheongyang peppers (spicy Korean peppers)
- 1.5 cups of well-fermented cucumber kimchi (including juice)
Cooking Instructions
Step 1
First, prepare the vegetables that will enhance the flavor of your cold noodles. Wash the green onions thoroughly and slice them finely. Similarly, finely chop the Cheongyang peppers to add a pleasant spiciness.
Step 2
Now, it’s time to make the refreshing, sweet, and sour broth. In a large bowl, combine 3 cups of water, 2 Tbsp brown sugar, 2 Tbsp coarse gochugaru, 1 Tbsp minced garlic, 2 Tbsp guk-ganjang, and 1/2 cup of vinegar. Add 1.5 cups of your prepared cucumber kimchi, including its flavorful juice. Feel free to adjust the amount of sugar, soy sauce, and vinegar based on the seasoning of your kimchi for a perfectly balanced taste. Mix all the ingredients well, then place the bowl in the refrigerator to chill thoroughly. Let it cool for at least 30 minutes to allow the flavors to meld.
Step 3
Noodles are the soul of this dish! In a large pot of boiling water, add 3 servings of somyeon noodles. Stir occasionally to prevent them from sticking together while cooking. Cook according to the package instructions, or until the noodles are al dente. Once cooked, drain the noodles and immediately rinse them under cold running water to remove excess starch. Drain them well in a colander. This process ensures the noodles are perfectly chewy and firm.
Step 4
Now, all the components are ready! Place the perfectly cooked somyeon noodles in a serving bowl. Generously ladle the chilled cucumber kimchi broth over the noodles, ensuring they are well-submerged. Finally, garnish with the finely chopped green onions and a sprinkle of toasted sesame seeds for a nutty aroma. Your visually appealing and incredibly refreshing Cucumber Kimchi Cold Noodles are now complete! Add a few ice cubes for an extra cool treat and enjoy.
