Summer Young Radish Kimchi Noodle Lunchbox recipe - ingredients, nutrition and when to eat it
A summer lunchbox of thin noodles tossed in a spicy, tangy sauce with crunchy young radish kimchi. Add a boiled egg for a heartier lunch on hot days.
Lunchbox & quick meals · 20 minutes to cook
Tips: Pack the noodles and sauce separately, then toss them together just before eating.
Tips: Add a tablespoon or two of young radish kimchi brine to the sauce for a more pronounced kimchi flavor.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Young radish kimchi — 100 g
- Boiled egg — 1 pc
- Gochujang — 0.5 Tbsp
- Korean red pepper flakes — 0.5 tsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp