Yeolmu Kimchi Naengguksu (Cold Noodles with Young Radish Kimchi)
A refreshing noodle dish made by serving boiled thin wheat noodles in a lightly slushy young summer radish water kimchi broth.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This simple noodle dish is made effortlessly using pre-frozen, slushy young summer radish water kimchi without any extra seasonings. Pouring cold water into the boiling noodles and giving them a final rinse in ice water keeps the noodles chewy and prevents them from getting soggy. It is perfect for a cool, refreshing one-bowl meal on a hot day.
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Young summer radish water kimchi (yeolmu-mul-kimchi)
- Noodles
- Boiled egg
- Cucumber
- Toasted sesame seeds
- Freeze the young summer radish water kimchi in the freezer for about 3 hours, then let it thaw slightly before using.
Steps
After 3 hours in the freezer, it froze like this.
It needs to thaw slightly, so I left it at room temperature while preparing the ingredients and boiling the noodles.
To cook the noodles until chewy, add the thin wheat noodles to boiling water, and when the water boils up again, pour in 1 cup of cold water. Once it boils up a second time, immediately rinse the noodles in cold water.
For cold and chewy noodles, give them a final rinse in ice water.
They will become as springy as naengmyeon noodles and won't get soggy easily, so be sure to rinse them in ice water even if it feels troublesome.
Drain the boiled noodles thoroughly, place them in a bowl, and top with cucumber, egg, and red chili pepper.
To be honest, when I eat this alone, I don't bother with these garnishes.
It tastes delicious just as it is.
Meanwhile, the solidly frozen water kimchi has thawed just enough to enjoy.
You don't need to add any other seasonings or salt, since the seasoning was already adjusted when the water kimchi was made.
Gently pour it over the thin wheat noodles and enjoy.
Ppunwife's tips
- For cold, chewy noodles, give them a final rinse in ice water; they will become as springy as naengmyeon noodles and will not easily get soggy.
- The seasoning was already balanced when making the water kimchi, so no extra seasonings or salt are needed. Depending on your preference, you can also dissolve mustard sauce into the broth or add a splash of vinegar.
FAQ
Do I need to add extra seasoning to the water kimchi broth?
The broth is already seasoned from making the kimchi, so you do not need to add any extra seasonings or salt.
Is there a secret to boiling noodles so they stay chewy and do not get soggy?
Pour 1 cup of cold water into the pot when the noodles boil up, then drain and give them a final rinse in ice water to maintain their chewiness.
What should I do if I want a more tangy or spicy flavor?
Depending on your preference, you can slice in well-fermented napa cabbage kimchi or mix vinegar and mustard sauce into the broth for a different flavor profile.
