Korean Young Radish Cold Noodles
Quick answer
- Active time
- 25 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The chilled broth comes from young radish kimchi brine, sharpened with vinegar and a touch of hot mustard that lingers after the sourness.
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Because the soup is meant to be drunk, temperature matters as much as seasoning, and even the toppings wait in the fridge. Thin somyeon absorbs the broth quickly, so bowls are filled right before they go to the table.
Ingredients
Instructions
- 1
Cut 220 g of yeolmu kimchi into bite-size pieces and julienne 60 g of cucumber as finely as possible.
Keep both in the refrigerator so the toppings stay crisp and cold until serving.
- 2
In a bowl, mix 350 ml yeolmu kimchi brine with 350 ml cold water first.
Add the vinegar, sugar, and hot mustard paste, then stir until the sugar grains disappear and the mustard is fully dispersed.
- 3
Taste the chilled broth, then refrigerate it for at least 30 minutes so the flavor settles and it becomes thoroughly cold.
- 4
Bring ample water to a boil, add 180 g somyeon, and cook over medium-high heat for 3 minutes.
Separate the noodles with chopsticks from the start.
- 5
When the noodles look slightly translucent and no firm center remains, drain them immediately.
Rinse under cold running water while rubbing gently until the starchiness is gone and the strands no longer feel slippery.
- 6
Place the drained noodles in bowls and pour in plenty of the chilled broth.
Top with yeolmu kimchi, cucumber, and halved boiled egg, then serve immediately before the noodles soften in the cold soup.
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