Main ingredients
thin wheat noodlespickled vegetable brinethin radishfresh kimchisoaked seaweedgreen chili peppersesame seeds
Baek Jong-won's Pickled Vegetable Sauce Cold Noodles
A simple summer cold noodle dish made by using leftover pickled vegetable brine as broth, topped with thin radish, fresh kimchi, and soaked seaweed over thin wheat noodles for a refreshing bite.
Ingredients needed 1 servings
Recipe
Cooking tips
- For cold noodles, add cold water 3 to 4 times during boiling to make the noodles more chewy and firm.
- When rinsing the noodles, scrub thoroughly to remove all flour residue so the broth stays clear and the noodles don’t stick together.
- Use pickled vegetable brine that was made with cabbage or chili peppers rather than one with lemon or garlic for a richer, more savory broth.
- If you don’t have fresh kimchi, increase the amount of thin radish to maintain crisp texture and tangy flavor.
Recommended for
- People who want to reuse pickled vegetable brine instead of throwing it away and turn it into a refreshing summer noodle dish.
- Those who enjoy light, tangy cold noodles with thin radish, fresh kimchi, and seaweed.
- Anyone looking to quickly prepare a satisfying meal without making a complex broth from leftover sauce.
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