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How to cook cold kimchi noodles

A popular Korean cold dish, this is perfect for hot summer days and really easy to make. You merely need good pork or chicken stock and some leftover kimchi to start.

41
STEPS
INGREDIENTS
First, make the broth and chill. Cold salted pork broth with all fat removed, add kimchi broth and memmi soy sauce with sesame seeds. Add sugar and rice vinegar to taste.

First, make the broth and chill. Cold salted pork broth with all fat removed, add kimchi broth and memmi soy sauce with sesame seeds. Add sugar and rice vinegar to taste.

Bring water to boil and add noodles

Bring water to boil and add noodles

Cook as instructed -- do not overcook the noodles!

Cook as instructed -- do not overcook the noodles!

Chill a large bowl of fresh water on the side

Chill a large bowl of fresh water on the side

In the meantime, boil eggs and slice the pork from the pork broth you made.

In the meantime, boil eggs and slice the pork from the pork broth you made.

Rinse and cool down boiled noodles

Rinse and cool down boiled noodles

Put the rinsed, cold noodles into the ice water to completely stop cooking and make ice cold

Put the rinsed, cold noodles into the ice water to completely stop cooking and make ice cold

Plate cold noodles in center

Plate cold noodles in center

Pour cold broth over cold noodles

Pour cold broth over cold noodles

Add the egg and pork -- can also include green onions, cucumbers and any other veggies. Serve and devour!

  • Pot
  • Ice
  • Colander
  • Thin flour noodles
  • Leftover soup from Kimchi
  • Egg
  • Pork broth or chicken broth
  • Memmi sauce
  • Sugar
  • Rice vinegar