Oyster Bossam Kimchi Noodle Salad recipe - ingredients, nutrition and when to eat it
Oyster Bossam Kimchi Noodle Salad combines chilled kimchi noodles with bossam and fresh oysters.
Oyster Bossam Kimchi Noodle Salad combines chilled kimchi noodles with bossam and fresh oysters. The tangy kimchi broth, tender pork, and briny oysters come together beautifully for a winter dinner shared with family or friends.
Seafood · 40 minutes to cook
Tips: Rinse the somyeon noodles thoroughly in cold water so they stay springy and don't cloud the broth.
Tips: Add the oysters just before serving. You can also use lightly blanched oysters instead of raw ones.
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Ingredients (1 serving)
- Pork Belly — 150 g
- Fresh Oysters — 80 g
- Cooked Somyeon Noodles — 180 g
- Kimchi Brine — 120 ml
- Napa Cabbage Kimchi — 50 g
- Garlic — 3 pc
- Green Onion — 0.3 pc
- Ginger — 5 g
- Salt — 0.5 tsp
- Toasted Sesame Seeds — 1 tsp
- Ice — 0.5 cup