Korean Young Radish Cold Noodles
Yeolmu mul guksu is a Korean cold noodle soup where the broth comes directly from yeolmu kimchi liquid mixed with cold water or light stock. The fermented, tangy kimchi brine serves as the soup base, eliminating the need for separate seasoning. Chilled somyeon noodles sit in the broth, topped with crunchy yeolmu kimchi pieces and often a few ice cubes. A halved boiled egg and sesame seeds are standard garnishes. The dish takes about 25 minutes to prepare and is straightforward as long as yeolmu kimchi is available.
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Instructions
- 1
Cut yeolmu kimchi into bite-size pieces and julienne cucumber; keep both chilled.
- 2
Mix kimchi brine, cold water, vinegar, sugar, and mustard, then chill thoroughly.
- 3
Boil somyeon for 3 minutes, rinse under cold water while rubbing, and drain.
- 4
Place noodles in bowls, top with yeolmu kimchi, and pour in the chilled broth.
- 5
Finish with cucumber and halved boiled egg, then serve immediately.
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