Yeolmu Kimchi Noodle and Rice Bowl recipe - ingredients, nutrition and when to eat it
This summer dish combines cooked noodles and cold rice in the brine from yeolmu kimchi. The tangy, chilled broth goes well with crisp young radish kimchi.
This summer dish combines cooked noodles and cold rice in the brine from yeolmu kimchi. The tangy, chilled broth goes well with crisp young radish kimchi. It's just right for lunch on a hot day or a light dinner.
Rice bowls · 15 minutes to cook
Tips: If the kimchi brine is salty or sour, mix in 2–3 tablespoons of water, taste, and add more if needed.
Tips: Rinse the noodles thoroughly in cold water and drain them well to keep the broth clear.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 140 g
- Rice — 0.5 bowl
- Young radish kimchi — 100 g
- Kimchi brine — 120 ml
- Cucumber — 0.3 pc
- Sesame seeds — 1 tsp
- Ice — 4 pc