IllustrationYeolmu-guksu (Young Radish Kimchi Noodles)
Somyeon noodles served in ripened yeolmu kimchi brine mixed with chilled stock.
Cold soups & noodles · serves 4
How many servings?
How to make it
- 1
Prep
• Cut the yeolmu kimchi into easy-to-eat lengths. / • Strain the kimchi brine. / • Boil the somyeon noodles and rinse them in cold water.
- 2
Combine the yeolmu kimchi brine, chilled stock, vinegar, and sugar.
- 3
Put the somyeon noodles in a bowl.
- 4
Top with the yeolmu kimchi and the cucumber.
- 5
Pour the cold broth over and top with the boiled egg and ice.
No coming back
Things that actually went wrong over 20 years in a kitchen.
- If the yeolmu kimchi isn't ripe enough, the broth tastes flat.
- Letting the noodles sit in the broth ahead of time turns it cloudy.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- If the broth is too salty, add cold water or more ice. The ice thins it further as it melts, so it should taste slightly salty when you serve it.
Storage
The broth keeps 2 days refrigerated. Eat the assembled noodles right away.
thebobkim.com/en/recipe/k018 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.