Young Radish Noodles

young radish noodles — adjust the amount of vinegar according to the acidity of Kimchi broth.

15 min · 2 servings

Ingredients

Somyeon (thin wheat noodles), 180 g Young radish kimchi, 200 g Young Radish Kimchi Soup, 300 ml Cold Anchovy Broth, 300 ml cucumber, 80 g vinegar, 15 ml sugar, 5 g

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

How to cook

Mix vinegar and sugar with broth and Kimchi broth and refrigerate.
Cut Young radish kimchi into bite-sized pieces and shred cucumber.
Boil Somyeon (thin wheat noodles) according to the package directions, rinse several times in Cold water, and drain.
Place the noodles and Young radish kimchi, cucumber in a bowl and pour in the cold broth.

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cucumber (Gyeoulsalicheongjang · raw) →