Kimchi Noodle Soup (Knife-Cut Noodles in Chilled Kimchi Broth) recipe - ingredients, nutrition and when to eat it
This summer noodle dish is made by tossing cooked knife-cut noodles in chilled kimchi broth and serving them with cucumber.
This summer noodle dish is made by tossing cooked knife-cut noodles in chilled kimchi broth and serving them with cucumber. The tangy, refreshing broth pairs well with chewy noodles, making it a great lunch on a hot day.
Noodles · 20 minutes to cook
Tips: If the kimchi broth tastes too salty or strong, add water to adjust the flavor.
Tips: Rinse the noodles in cold water and drain them well so they don't dilute the broth.
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Ingredients (1 serving)
- Cooked knife-cut noodles — 220 g
- Kimchi brine — 120 ml
- Aged kimchi — 50 g
- Cucumber — 40 g
- Water — 100 ml
- Toasted sesame seeds — 1 tsp