How to Cook Cold Kimchi Noodles

by Grace Keh

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.

Supplies

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

    Step 1

    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.

    Step 2

    Bring water to boil and add noodles

    Step 3

    Cook as instructed -- do not overcook the noodles!

    Step 4

    Chill a large bowl of fresh water on the side

    Step 5

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

    Step 6

    Rinse and cool down boiled noodles

    Step 7

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

    Step 8

    Plate cold noodles in center

    Step 9

    Pour cold broth over cold noodles

    Step 10

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