home cooking, kimchi, korean food, noodles, spicy cold noodles, Uncategorized
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spicy cold noodles with kimchi

photo (20)

On a hot summer day, it’s nice to have a bowl of cold noodles to cool you down. This dish is easy to whip up if you’re in the mood for something simple and spicy. You can add as much hot red pepper paste as you want depending on how spicy you want it and you can garnish with whatever you have. I did a simple garnish of perilla leaves on top but you can also add cucumbers, radishes & a hard boiled egg.

Recipe for Spicy Cold Noodles with Kimchi courtesy of:
http://www.koreanbapsang.com/2011/07/kimchi-bibim-guksu-spicy-cold-noodles.html#.U2fz3lVdWJk

Ingredients:
8 – 10 ounces somyeon (somen) noodles
1 cup thinly sliced kimchi (fully fermented)
1/4 cup juice from kimchi (use a little more soy sauce and vinegar if unavailable)
1 tablespoon Korean red chili pepper paste, gochujang (adjust to taste)
1 tablespoon soy sauce
1 tablespoon corn syrup (use honey or more sugar if unavailable)
1 tablespoon sugar
2 tablespoons rice or apple vinegar
1 tablespoon sesame oil
1 tablespoon sesame seeds

Optional garnish:
4 perilla leaves, kkaennip, thinly sliced
(or cucumber or lettuce, thinly sliced)

Directions:
Bring a medium pot of water to a boil while preparing the kimchi sauce.

Thinly slice the kimchi and place it in a medium size bowl. Add the remaining sauce ingredients and mix well.

Add the noodles to the pot of boiling water. Cook the noodles according to the package instructions (3 – 4 minutes). Drain quickly and shock in cold water to stop cooking. Drain and rinse in cold water again. Repeat until the noodles become cold. Drain well.

Combine the noodles with the kimchi sauce, and toss everything until the noodles are evenly coated with the sauce. Taste and adjust the seasoning to taste, if necessary. Garnish with your choice of the optional vegetables and serve cold.

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2 Comments

  1. Hey, good idea, one more way to use kimchi! I think it would be neat to try with Japanese soba noddles, since those are whole grain, I believe, and maybe more healthy. That way, you could make a kind of Japanese /Korean fusion dish. My only problem is that I cannot seem to find unsweetened kimchi here in Japan…
    Best,
    D

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