Kimchi and Anchovy Broth Bibim Noodles recipe - ingredients, nutrition and when to eat it
These somyeon noodles are dressed with well-fermented kimchi and anchovy broth for a tangy flavor.
These somyeon noodles are dressed with well-fermented kimchi and anchovy broth for a tangy flavor. They're easy to slurp up and make a great lunch on a hot day or a simple dinner.
Noodles · 20 minutes to cook
Tips: If the kimchi is very sour, add a little more sugar; if it's less fermented, add a small amount of vinegar to balance the flavor.
Tips: Rinse the somyeon thoroughly in cold water so the noodles stay springy and take to the sauce well.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 1 serving
- Aged kimchi — 0.5 cup
- Dried anchovies — 5 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Kimchi juice — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 1 cup