Young Radish Kimchi Noodles recipe - ingredients, nutrition and when to eat it
This summer favorite is made by serving thin wheat noodles in the cool, tangy broth from young radish kimchi.
This summer favorite is made by serving thin wheat noodles in the cool, tangy broth from young radish kimchi. Crisp radish greens complement the refreshing broth, making it a lovely lunch on a hot day.
Noodles · 20 minutes to cook
Nutrition (per 608g serving): 387.2 kcal · protein 17.4g · carbohydrate 64.7g · fat 5.6g · sodium 2173.3mg
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: When the young radish kimchi is well fermented, its broth has a lively tang.
Tips: Rinse the noodles thoroughly in cold water to keep them springy and prevent the broth from turning cloudy.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Young radish kimchi — 120 g
- Young radish kimchi brine — 150 ml
- Dongchimi broth — 100 ml
- Ice — 30 g
- Sesame seeds — 1 tsp
- Egg — 0.5 pc