Kimchi Rolled Noodles

Name: Kimchi Rolled Noodles
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Somyeon (thin wheat noodles), 180 g; Napa Cabbage Kimchi, 150 g; Kimchi broth, 250 ml; Cold Anchovy Broth, 350 ml; cucumber, 80 g; vinegar, 15 ml; sugar, 10 g; toasted sesame oil, 5 ml

Korean kimchi rolled noodles — Pour the broth just before eating to prevent the noodles from becoming soggy.

20 min · 2 servings

Ingredients

Somyeon (thin wheat noodles), 180 g Napa Cabbage Kimchi, 150 g Kimchi broth, 250 ml Cold Anchovy Broth, 350 ml cucumber, 80 g vinegar, 15 ml sugar, 10 g toasted sesame oil, 5 ml

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Strain Kimchi broth and mix the broth with vinegar and sugar, then let it cool.
Finely chop Korean kimchi and mix with toasted sesame oil, and julienne cucumber.
Boil Somyeon (thin wheat noodles), rinse it in Cold water, then drain well in a colander.
Place Korean kimchi and cucumber on the noodles and pour the prepared broth around the edges.

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Kimchi Rolled Noodles

Ingredients

How to cook

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