Korean Kimchi Chilled Noodle Soup
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Juice from well-fermented kimchi, stretched with water and balanced with sugar and vinegar, becomes a chilled sweet-sour broth for thin somen.
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Since nearly all the flavor comes from the kimchi, young kimchi leaves the broth flat and short on tang. Chopped kimchi and cucumber strips on top add crunch to a light summer bowl.
Ingredients
Instructions
- 1
Chop 120 g well-fermented kimchi into bite-size pieces and julienne 1/2 cucumber very thinly.
Keep the toppings separate and lightly drained so they stay crisp and do not cloud the broth.
- 2
Combine 200 ml kimchi juice with 300 ml cold water, then stir in 1 tsp sugar and 1 tsp vinegar until fully dissolved.
Taste the broth and adjust only if the kimchi needs more brightness.
- 3
Cover the broth and chill it thoroughly in the refrigerator until it feels very cold.
Do not add ice cubes later, because they dilute the kimchi flavor and weaken the sour-sweet balance.
- 4
Add 180 g somyeon noodles to boiling water and cook over medium heat, stirring so the strands do not stick.
When the noodles soften and the centers look no longer chalky, remove them promptly.
- 5
Rinse the cooked noodles immediately under cold running water, rubbing them between your hands several times to remove surface starch. Drain them well in a sieve so the chilled broth does not become watery.
- 6
Place the drained noodles in bowls, top with chopped kimchi and cucumber, then pour in the thoroughly chilled broth just before serving. Sprinkle 1 tsp sesame seeds over the top and serve immediately.
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