Buckwheat Noodles in Chilled Kimchi Broth recipe - ingredients, nutrition and when to eat it
Buckwheat noodles in chilled kimchi broth are a summery noodle dish. The tangy, refreshing broth pairs well with crunchy cucumber and savory seaweed, making it…
Buckwheat noodles in chilled kimchi broth are a summery noodle dish. The tangy, refreshing broth pairs well with crunchy cucumber and savory seaweed, making it a lovely lunch on a hot day.
Noodles · 20 minutes to cook
Tips: If the kimchi broth is too salty or sour, add a little ice or water to taste.
Tips: Rinse the cooked noodles thoroughly in cold water so they’re springy and the broth stays clear.
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Ingredients (1 serving)
- Cooked Buckwheat Noodles — 180 g
- Napa Cabbage Kimchi — 70 g
- Kimchi Broth — 100 ml
- Cucumber — 0.3 pc
- Dried Seaweed — 1 sheet
- Toasted Sesame Seeds — 1 tsp
- Sesame Oil — 0.5 tsp
- Sugar — 0.5 tsp
- Vinegar — 1 tsp
- Ice — 0.5 cup