Refreshing Cucumber and Seaweed Dongchimi Cold Noodles
[Nongshim Nest Noodle Recipe Contest] Cucumber and Seaweed Dongchimi Cold Noodles
Enjoy a refreshingly cool and flavorful dish this summer by adding cucumber and seaweed salad to your Nongshim Nest Dongchimi Cold Noodles. This recipe is incredibly simple, requiring no special ingredients, and results in perfectly chewy noodles and a deliciously icy dongchimi broth that will be a lifesaver on hot days.
Noodle Ingredients- Nongshim Nest Dongchimi Cold Noodles 2 servings
- 1/2 cucumber
- 1/4 red onion
- 5g dried seaweed
- 1 hard-boiled egg
- 2 cherry tomatoes
Cucumber Seaweed Salad & Broth Seasoning- Nongshim Nest Dongchimi Cold Noodle Broth 2 packets
- 2 Tbsp vinegar
- 1 Tbsp fish sauce
- 1/2 tsp sea salt
- Nongshim Nest Dongchimi Cold Noodle Broth 2 packets
- 2 Tbsp vinegar
- 1 Tbsp fish sauce
- 1/2 tsp sea salt
Cooking Instructions
Step 1
Introducing the ‘Cucumber and Seaweed Dongchimi Cold Noodles’ recipe, designed to help you beat the summer heat. This unique combination of refreshing dongchimi broth and tangy cucumber-seaweed salad creates a dish so satisfying, a single bowl will chase away your summer worries.
Step 2
I’ve purchased Nongshim Nest Dongchimi Cold Noodles and a spicy bibim (mixed) noodle option, both readily available. Today, we’ll be focusing on the ultimate cool noodle experience: the Dongchimi Cold Noodles.
Step 3
We’ll be enhancing the classic dongchimi cold noodles with a popular summer delicacy – a refreshing cucumber and seaweed salad – to create a dish with even more cooling power and depth of flavor.
Step 4
Prepare your ingredients. Wash the cucumber thoroughly and julienne it. Thinly slice the red onion, then soak it in cold water for about 10 minutes to mellow its sharp flavor; drain well. Hard-boil the egg, peel, and set aside. Rehydrate the dried seaweed in lukewarm water for about 10 minutes, rinse it, and squeeze out any excess moisture.
Step 5
Make the cucumber and seaweed salad base. In a bowl, combine 600ml of cold water with the 2 packets of Nongshim Nest Dongchimi Cold Noodle broth and mix well until dissolved. Stir in 2 tablespoons of vinegar, 1 tablespoon of fish sauce, and 1/2 teaspoon of sea salt to enhance the savory notes. Add the julienned cucumber, red onion, and rehydrated seaweed to the broth mixture. Stir everything together to create the cucumber and seaweed salad base. Chill this mixture in the refrigerator until ready to serve.
Step 6
Now, let’s prepare the main component: the Nongshim Nest Dongchimi Cold Noodles. Bring a pot of water to a rolling boil.
Step 7
Add the 2 servings of Nest Dongchimi Cold Noodles to the boiling water. Gently loosen the noodles with chopsticks as they cook to prevent sticking. Boil for approximately 6 minutes, or until the noodles are perfectly cooked.
Step 8
Once cooked, immediately drain the noodles and rinse them thoroughly under cold running water. Rub the noodles gently while rinsing to remove excess starch and achieve a delightfully chewy texture. Drain the noodles well in a colander.
Step 9
Arrange the well-drained, chewy noodles attractively in your serving bowl.
Step 10
Generously ladle the chilled cucumber and seaweed salad broth over the noodles. Add a few ice cubes for extra coolness. Garnish with the halved hard-boiled egg and cherry tomatoes. Finally, sprinkle with some toasted sesame seeds. Your delicious ‘Cucumber and Seaweed Dongchimi Cold Noodles’ are ready, featuring a perfect harmony of crisp cucumber, chewy noodles, and refreshing dongchimi broth. Enjoy your cool summer meal!
