AI-generated imageCold Yeolmu Kimchi Noodles with Ready-Made Broth (2 Servings)
An easy bowl of thin wheat noodles topped with fermented young-radish kimchi and chilled ready-made naengmyeon broth. The star is yeolmu kimchi rather than the napa cabbage kimchi used in ordinary kimchimari-guksu.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Chill packaged broth according to its label. Use properly refrigerated yeolmu kimchi; add a little kimchi juice only after tasting the broth.
- 02
Hard-boil the eggs until the yolks and whites are firm. Cool in cold water, peel, and halve.
- 03
Wash and finely julienne the cucumber; cut the kimchi into bite-size pieces.
- 04
Boil 200 g of noodles in plenty of water for the package-specified time; check that the center is cooked.
- 05
Drain and rinse noodles thoroughly under cold water to remove surface starch, then shake off water.
- 06
Divide noodles between two bowls. Add yeolmu kimchi, cucumber, and hard-boiled egg. Pour 300 mL broth into each and sprinkle sesame. Serve immediately.
Helpful source links
Before you cook
Cook eggs until yolks and whites are firm. Check wheat, egg, sesame, and packaged kimchi/broth labels for fish, shrimp, soy or other allergens. Keep broth at 4°C or below, serve promptly, and discard perishable noodles/toppings held at room temperature longer than 2 hours.
Allergens: 밀(소면)/wheat (noodles)/小麦(そうめん), 달걀/egg/卵, 참깨/sesame/ごま, 열무김치·냉면육수의 생선·새우·대두 등 제품별 확인/check kimchi and broth labels for fish, shrimp, soy etc./キムチとスープの魚・えび・大豆などの表示確認
Image & source credits
AI-generated image.
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