Chilled Noodles with Dried Pollock and Kimchi Broth recipe - ingredients, nutrition and when to eat it
A refreshing noodle dish with noodles served in well-fermented kimchi broth and topped with shredded dried pollock.
A refreshing noodle dish with noodles served in well-fermented kimchi broth and topped with shredded dried pollock. The tangy broth pairs with the pollock’s mild savory flavor, making it a great lunch for a hot day.
Noodles · 15 minutes to cook
Nutrition (per 584.5g serving): 366.8 kcal · protein 20.7g · carbohydrate 56.5g · fat 5.6g · sodium 846.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Kimchi broth varies in saltiness and acidity, so add the vinegar and sugar a little at a time to taste.
Tips: Rinse the noodles thoroughly in cold water so the broth stays clear and refreshing to the last bite.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Well-fermented kimchi — 50 g
- Dried pollock strips — 15 g
- Water — 180 ml
- Kimchi brine — 3 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Ice — 4 pc
- Cucumber — 0.3 pc