Lim Sung-geun's Young Green Cold Noodles
A super-fast summer delicacy made by mixing a universal young green extract with ice water to create broth, then rolling it around perfectly cooked cold noodles.
Ingredients needed 2 servings
Recipe
Cooking tips
- Use only roasted seaweed, not fresh—raw seaweed can have a fishy odor.
- After rinsing, briefly dip the noodles in vinegar water before drying—this helps maintain their chewiness longer.
- As ice melts and dilutes the broth, and noodles absorb moisture, it's best to season the broth slightly stronger than usual.
Recommended for
- Those who want a refreshing noodle dish on hot summer days without spending long at the stove.
- People looking to make a delicious meal using leftover fresh kimchi or radish kimchi at home.
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