Summer Delight: Refreshing Watermelon and Young Radish Kimchi Noodles Recipe
Summer Delight: Refreshing Watermelon and Young Radish Kimchi Noodles Recipe
Watermelon and Young Radish Kimchi Noodles
During the peak of summer, I’ve been experimenting with various noodle dishes using watermelon, which is in season. Since young radish kimchi is also a summer staple, I decided to combine them for a refreshing and delightful meal. This recipe offers a perfect balance of sweetness from the watermelon and a tangy, spicy kick from the kimchi, making it an ideal dish to beat the summer heat.
Main Ingredients- 1/8 small watermelon (chilled thoroughly for a cool broth)
- 1 cucumber (for a crisp texture)
- 1 bowl of well-fermented young radish kimchi (include both broth and kimchi)
For Pickling Cucumbers- 1 Tbsp sugar (adds a touch of sweetness to the cucumbers)
- 1 Tbsp vinegar (enhances cucumber texture with its tanginess)
- 1/2 Tbsp salt (for seasoning and drawing out moisture)
Watermelon Broth Seasoning- 700ml strained watermelon juice (strained for a clear broth)
- 1 tsp gochugaru (Korean chili flakes, for mild spiciness)
- 2 cups cold water (to adjust broth consistency)
- 3-4 Tbsp vinegar (key to the sweet and sour profile)
- 1 Tbsp salt (to taste)
- 1 Tbsp lemon juice (enhances the refreshing flavor)
- 1 Tbsp sugar (adds a touch of sweetness to the cucumbers)
- 1 Tbsp vinegar (enhances cucumber texture with its tanginess)
- 1/2 Tbsp salt (for seasoning and drawing out moisture)
Watermelon Broth Seasoning- 700ml strained watermelon juice (strained for a clear broth)
- 1 tsp gochugaru (Korean chili flakes, for mild spiciness)
- 2 cups cold water (to adjust broth consistency)
- 3-4 Tbsp vinegar (key to the sweet and sour profile)
- 1 Tbsp salt (to taste)
- 1 Tbsp lemon juice (enhances the refreshing flavor)
Cooking Instructions
Step 1
Begin by washing the watermelon thoroughly. Separate the outer rind from the sweet flesh. Don’t discard the rind, as it will be used to make the broth.
Step 2
Slice both the separated watermelon rind and flesh into bite-sized pieces. The rind can be softened by boiling, or used as is.
Step 3
Place the sliced watermelon flesh and rind into a blender and process until smooth. Strain the blended mixture through a fine-mesh sieve to extract the clear juice. This juice is the foundation of your refreshing noodle broth.
Step 4
Now, let’s season the noodle broth. In a bowl, combine the strained watermelon juice (700ml), gochugaru (1 tsp), cold water (2 cups), vinegar (3-4 Tbsp), salt (1 Tbsp), and lemon juice (1 Tbsp). Stir well until everything is evenly incorporated. This will create a perfectly balanced sweet, sour, and refreshing broth.
Step 5
Shred the cucumber finely. Place the shredded cucumber in a bowl and add sugar (1 Tbsp), vinegar (1 Tbsp), and salt (1/2 Tbsp). Gently mix and let it pickle for about 10 minutes. After pickling, lightly squeeze out the excess water to create crisp pickled cucumber.
Step 6
Boil your chosen noodles (such as somen or chonggak kimchi noodles) in plenty of boiling water according to the package instructions. For a chewier texture, you can add cold water to the boiling pot once or twice while cooking.
Step 7
Once the noodles are cooked, drain them in a colander and rinse thoroughly under cold running water to remove excess starch. For an extra refreshing and firm texture, briefly soak the noodles in ice-cold water.
Step 8
Add the well-fermented young radish kimchi, cut into manageable pieces, to the prepared watermelon broth. Then, add a generous amount of ice cubes to keep it refreshingly cool. The kimchi will infuse the broth with its savory and tangy flavors.
Step 9
Assemble your dish by placing the chilled noodles in a bowl. Ladle the seasoned broth over the noodles, then top with the young radish kimchi, slices of fresh watermelon, and the crisp pickled cucumbers. Your delicious Watermelon and Young Radish Kimchi Noodles are now ready to be enjoyed!
