Korean Cold Noodle
Summertime,
And the livin’ is blistering
We are sweating
And cold noodle is right
*Adapted from Feast of Flavours from the Korean Kitchen
Ingredients:
White wheat noodles 400 g
Beef/Anchovy stock 750 ml, strained and chilled
Kimchi brine 125 ml
Vinegar 1 tbsp
Cucumber 1, sliced
Hard-boiled eggs 2, peeled and sliced
Optional:
Kimchi 200g, chopped
Sugar 1 tbsp
Salt 1 tbsp
Sesame oil 1 tsp
Directions:
Bring noodles to the boil in some water. Drain then rinse noodles under running water before plunging into ice-cold water. Drain noodles in a sieve.
If using, mix kimchi with sugar, salt and sesame oil. Set aside. I find Kimchi too strong for this delicate soup and will eliminate it.
Place noodles in a pot with cold stock and kimchi brine. Stir in vinegar. Mix well.
Dish noodles out into individual bowls and top with cucumber, eggs, and kimchi (if using). Serve cold.
