Yeolmu Guksu (Young Radish Kimchi Noodles)
cold somyeon noodles in young-radish kimchi broth
Ingredients
- 200 g somyeon noodles
- 200 g yeolmu kimchi
- 400 g anchovy-kelp stock
- 200 g kimchi brine
- 6 g white sugar
- 15 g rice vinegar
- 4 g salt
- 5 g Korean red pepper (coarse)
- 5 g garlic
- 5 g sesame oil
Method
- Broth: Chill the anchovy-kelp stock thoroughly. Stir it with the yeolmu kimchi brine, sugar, vinegar, salt, gochugaru, garlic, and sesame oil. Taste cold and adjust the sweet-sour-salty balance before assembling.
- Noodles: Boil the somyeon in plenty of water for the packet time, usually 3–4 min, stirring so the strands do not clump. Rinse hard under cold running water, rubbing off the surface starch until the noodles are cold and springy, then drain very well.
- Assemble: Coil the noodles into bowls and pour the chilled broth around them. Spoon the yeolmu kimchi over the top, then add the cucumber, halved egg, scallion, and sesame seeds if using. Serve immediately.