Kimchi and Dongchimi Noodle Soup recipe - ingredients, nutrition and when to eat it
A summer noodle dish made with well-fermented kimchi and chilled dongchimi broth. The tangy, crunchy kimchi perks up your appetite, making this a light lunch…
A summer noodle dish made with well-fermented kimchi and chilled dongchimi broth. The tangy, crunchy kimchi perks up your appetite, making this a light lunch for a hot day.
Noodles · 15 minutes to cook
Nutrition (per 495.3g serving): 316.2 kcal · protein 9.9g · carbohydrate 55.6g · fat 5.3g · sodium 1418.7mg
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: Taste the dongchimi broth for seasoning and tartness first, then adjust the amount of aged kimchi for a more balanced flavor.
Tips: Rinse the noodles thoroughly in cold water to keep them springy.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Dongchimi broth — 1 cup
- Aged kimchi — 0.5 cup
- Cucumber — 0.3 pc
- Toasted sesame seeds — 1 tsp
- Sesame oil — 0.5 tsp