Hearty and Refreshing Kimchi Cold Noodles with Anchovy Broth
Comforting Kimchi Cold Noodles Made with Deep and Savory Anchovy Broth
Instead of using store-bought cold noodle broth, why not try a homemade broth made with a little more care, brimming with a deep and savory flavor? Take out that kimchi juice resting in your refrigerator! ^^
Anchovy Broth Ingredients (Tablespoon Measurement)
- 1.8 liters water
- 1/2 bundle dried anchovies (about 20g)
- 1/2 stalk green onion (white part mainly)
- 6 sheets dried kelp (4x4cm size)
- 1/2 bundle dried radish (about 10g)
- 1 Tbsp dried chili seeds
- 0.5 tsp whole black peppercorns
- 1 Tbsp minced garlic
Broth Seasoning & Adjustment (Tablespoon Measurement)
- 500ml well-fermented kimchi brine
- 500ml watery kimchi brine
- 1 Tbsp soy sauce for soup
- 2 Tbsp tuna extract (fish sauce)
- 1 Tbsp salt (adjust to taste)
- Sugar (to taste)
- Vinegar (to taste)
Garnish Ingredients
- 1-2 eggs (for egg garnish)
- 1/4 cucumber
- A little well-fermented kimchi (for garnish)
- 500ml well-fermented kimchi brine
- 500ml watery kimchi brine
- 1 Tbsp soy sauce for soup
- 2 Tbsp tuna extract (fish sauce)
- 1 Tbsp salt (adjust to taste)
- Sugar (to taste)
- Vinegar (to taste)
Garnish Ingredients
- 1-2 eggs (for egg garnish)
- 1/4 cucumber
- A little well-fermented kimchi (for garnish)
Cooking Instructions
Step 1
First, we’ll make the anchovy broth. In a pot, add 1.8 liters of water, dried anchovies, the white parts of the green onion, dried kelp, dried radish, dried chili seeds, whole black peppercorns, and minced garlic. Turn the heat to high and bring to a boil.
Step 2
Once the broth comes to a rolling boil, do not turn off the heat. First, remove and discard the dried kelp. Kelp can release a bitter taste if boiled for too long. Then, reduce the heat to medium and simmer for another 10 minutes to allow the flavors to fully infuse. Finally, add 1 tablespoon of minced garlic and simmer for an additional 5 minutes.
Step 3
Strain the well-infused broth through a fine-mesh sieve to obtain a clear and pure broth. Discard all the solids to ensure a clean broth flavor.
Step 4
Season the prepared clear broth with 1 tablespoon of soy sauce for soup and 2 tablespoons of tuna extract as a base seasoning. If the seasoning is insufficient, add 1 tablespoon of salt to reach your desired saltiness. It’s important not to over-salt at this stage.
Step 5
Mix the seasoned broth with 500ml of the prepared kimchi brine and 500ml of the watery kimchi brine. Adjust the amount of brine depending on the sourness of your kimchi. Finally, add sugar and vinegar to your preference to balance the sweet and sour flavors. It’s best to add vinegar gradually while tasting.
Step 6
After the broth is complete, let it cool slightly. Then, portion the broth into 1-2 serving sizes into ziplock bags or airtight containers and freeze them. This way, you can enjoy it chilled anytime.
Step 7
Freeze for about 6-7 hours. This will create a refreshing, slushy broth perfect for topping noodles. When serving, gently scrape the surface with a spoon to get beautiful ice crystals.
Step 8
Thinly julienne the cucumber for the garnish after washing and removing the seeds. Cutting it thinly will provide a pleasant texture.
Step 9
Whisk 1-2 eggs and make a thin omelet. Cook over low heat to prevent burning and achieve a beautiful golden color. Once cooked, let the omelet cool slightly, then julienne it finely.
Step 10
Cook the somen noodles in boiling water. When the water boils, add 1 teaspoon of salt and 1 teaspoon of cooking oil. Salt makes the noodles chewier, and oil prevents them from sticking together. Cook for about 3-4 minutes.
Step 11
Immediately rinse the cooked somen noodles under cold running water. Rub the noodles gently with your hands while rinsing to maintain their chewy texture and prevent them from becoming soggy. Rinse them thoroughly as if you were washing laundry.
Step 12
Here’s a tip for pretty presentation: Using your thumb and index finger, grasp a portion of the noodles and twist them into a neat swirl, like coiling a bun. This ‘ddong-meori’ (top knot bun) shape makes the noodles look more appealing when served.
Step 13
Place the swirled noodles into a serving bowl. Generously ladle the icy cold kimchi broth over the noodles. Finally, arrange the prepared egg garnish, julienned cucumber, and chopped kimchi on top. Your delicious Kimchi Cold Noodles are now complete!
Step 14
This carefully prepared, refreshing Kimchi Cold Noodle dish is a special delicacy that will soothe your soul, not just on hot summer days but also when you have a low appetite. Enjoying it chilled provides a delightful, exhilarating sensation that spreads through your entire being. 🙂
