Ingredients /nutrition
- 400 g white wheat noodles
- 200 g chopped kimchi
- 1 tbsp sugar
- 1 tbsp salt
- 1 tsp sesame oil
- 750 ml anchovy stock
- 130 ml kimchi brine
- 1 tbsp vinegar
- 1 tbsp mustard
- 1 sliced cucumber
- 2 sliced hardboiled eggs
- 1/2 thinly sliced head lettuce
- 3 tbsp pine nuts
- sauteed dried anchovies
Methods / instructions
- Bring noodles to boil in water. Drain and rinse under running water.
- Place into ice cold water. Drain noodles and sieve. Set aside.
- Combine kimchi, sugar, salt and sesame oil. Set aside.
- Return noodles in a saucepan with anchovy stock and kimchi brine.
- Pour in vinegar and mustard.
- Serve noodles in individual serving bowls and top with remaining ingredients.
- Serve immediately.
Servings: 4
More Korean Cookery:
Kimchi, barbeque, bbq beef recipes
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