Refreshing Summer Noodles with Young Radish Kimchi
Easy Young Radish Kimchi Cold Noodles Using Store-Bought Naengmyeon Broth
Craving a cool and refreshing noodle dish on a hot day? This Young Radish Kimchi Cold Noodles is a guaranteed crowd-pleaser, loved by everyone who tries it! The recipe is incredibly simple, so you can whip it up in no time. *^^*
Key Ingredients
- 1 cup of well-fermented young radish kimchi with its brine
- 1 cup of brine from aged napa cabbage kimchi (adds a delightful tang)
- 1 pack of store-bought naengmyeon (cold noodle) broth (for convenience and great flavor!)
- 1 teaspoon salt (adjust to your taste)
- A little bit of mustard (for a zesty kick)
- 30g of thinly sliced red cabbage and regular cabbage (for color and crunch)
Cooking Instructions
Step 1
First, cook your noodles (so-myun or somen) according to package directions and rinse them under cold water to stop the cooking and drain well. In a serving bowl, place the cooked noodles. Then, combine the young radish kimchi brine, napa cabbage kimchi brine, and the store-bought naengmyeon broth. Add salt to season to your preference. (Note: Store-bought naengmyeon broth often contains sweeteners, so you likely won’t need to add extra sugar.)
Step 2
Top the noodles and broth mixture with the chopped young radish kimchi. Garnish with the thinly sliced red and regular cabbage for added color and a refreshing crunch. If desired, add a small dollop of mustard for a delightful spicy kick. This completes your incredibly simple and speedy summer lunch!
Step 3
If you don’t have young radish kimchi, finely chopped napa cabbage kimchi can be used as a delicious alternative. You can also use naengmyeon noodles instead of somen for a chewier texture. Even if you’re new to cooking, using a store-bought naengmyeon broth makes creating a flavorful and refreshing cold noodle dish in the summer a breeze.
