Refreshing Kimchi-Marinated Noodles Recipe: Easy with Napa Cabbage Kimchi and Naengmyeon Broth!
Enjoy a Cool Summer Delicacy at Home: Kimchi-Marinated Noodles Made with Napa Cabbage Kimchi and Naengmyeon Broth
Perfect for those hot summer days when you’ve lost your appetite! This recipe for Kimchi-Marinated Noodles is simple yet packed with flavor, utilizing somen noodles and store-bought naengmyeon broth. Top it with crisp napa cabbage kimchi and cool broth for a visually appealing and incredibly satisfying summer dish you can make right at home.
Main Ingredients- Young Napa Cabbage Kimchi (Eolgalibaechu Kimchi)
- Kimchi brine 1/2 cup
- Store-bought Naengmyeon broth 1 pack (approx. 300-400ml)
- Somen noodles for 1 serving (approx. 100g)
- Cheongyang pepper 1/2 (adjust to taste)
- 1 plum (adds color and tartness)
- 1 boiled egg (halved for garnish)
- A pinch of sesame seeds
- A drizzle of sesame oil
Cooking Instructions
Step 1
Before boiling the somen noodles, gently separate them in a pot of boiling water. Stir gently to prevent them from clumping together.
Step 2
Once the somen noodles are cooked, drain them in a colander and rinse thoroughly under cold running water. This step is crucial to remove excess starch and achieve a chewy texture. (Tip: If you prefer your noodles slightly softer for warm broth dishes like Janchi Guksu, cook for about 30 seconds to 1 minute less than the package instructions. For cold noodle dishes like this one, cook for the time indicated on the package. Noodles will become softer in warm broth and slightly firmer in cold broth.)
Step 3
Take the pack of store-bought naengmyeon broth from the freezer. Gently pat the pack to mix the contents. If it’s still partially frozen, you can place the broth pack in the cold water you’re using to rinse the noodles. This helps the noodles become perfectly firm while the broth slowly thaws.
Step 4
Divide the well-cooked somen noodles into two bowls. Pour the prepared chilled naengmyeon broth generously over the noodles. Gently loosen the noodles to prevent them from sticking.
Step 5
Chop the young napa cabbage kimchi into bite-sized pieces and generously top the noodles with it. Add about 1/2 cup of the kimchi brine to enhance the cool and spicy flavor of the kimchi.
Step 6
Boil one egg until firm, then cut it in half for garnish. (Tip: You can also thinly slice a seasoned egg omelet or use a soft-boiled egg as a topping, depending on your preference. Don’t forget to include the egg for a boost of protein!)
Step 7
Thinly slice the Cheongyang pepper (seeds removed if you prefer less heat) for a spicy kick. Slice the washed plum in half, remove the pit, and arrange it nicely on top. Finally, sprinkle with sesame seeds and a drizzle of sesame oil. Your refreshing Kimchi-Marinated Noodles are ready! It’s a visually appealing dish that’s sure to whet your appetite. Enjoy this perfect bowl!
