IllustrationYeolmu Naengmyeon (Cold Noodles with Radish-Green Kimchi)
Noodles
This recipe is shown exactly as the chef wrote it. Serving-size math isn't ready for this one yet. The amounts are based on 2 servings.
Ingredients
- Yeolmu kimchi (young radish)2 cups
- Naengmyeon broth3 cups
- Naengmyeon noodles2 servings
- Cucumber
- Boiled eggs1
- Vinegar2 Tbsp
- Sugar1 Tbsp
- Mustard
- Ice
- Naengmyeon broth — store-bought
- Cucumber — a little
- Mustard — a little
- Ice — a little
How to make it
- 1
Cut the yeolmu kimchi into bite-size pieces.
- 2
Stir the vinegar and sugar into the naengmyeon broth and chill it.
- 3
Boil the naengmyeon noodles, rinse in cold water and gather into nests.
- 4
Put the noodles in bowls, top with the kimchi and julienned cucumber, and pour in the broth.
- 5
Serve with the boiled egg, ice and mustard.
From Bob Kim's recipe book