Solo Cooking God Kimchi Cold Noodles
A super-fast summer delicacy with a refreshing, clean taste made without the hassle of preparing dried anchovy stock—using ramen seasoning and tangy kimchi broth instead.
Ingredients needed 1 servings
Recipe
Cooking tips
- Rinsing the cooked noodles and sprouts immediately in ice-cold water helps maintain their chewy texture and crisp bite for longer.
- Straining the kimchi juice through a fine sieve removes any residue, resulting in a clearer, cleaner-looking broth.
- Since ice melts and dilutes the broth over time, it's helpful to season slightly saltier than usual to account for this gradual dilution.
Recommended for
- Those who dislike the effort of boiling broth on hot days but still crave a refreshing, ice-chilled meal.
- People who enjoy the crisp texture and soothing freshness of mung bean sprouts and well-fermented kimchi.
- Home cooks looking to create a unique twist by combining leftover fresh kimchi and basic ramen into an inventive noodle dish.
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