Main ingredients 🥩
beefseasoned saltpepperglutinous rice floureggscooking oilsomyeonkimchisugarvinegarsesame oilnaengmyeon brothbeef bone brothkimchi brinessam-mucucumbersesame seeds
Ttukdak Hyung's Yukjeon Kimchi Mal-i Guksu
A refreshing kimchi cold noodle soup made with sweet and sour seasoned kimchi mixed with naengmyeon and beef bone broth, topped with savory yukjeon for a satisfying and cooling dish.
🙋 Recommended for
- ⭐ Those looking for a cool, tangy, and refreshing noodle dish to boost appetite on hot summer days or for a late-night snack.
- ⭐ Those who want to enjoy the addictive combination of savory, rich beef yukjeon and spicy, cool kimchi cold broth.
- ⭐ Those who want to easily make a delicious kimchi cold noodle broth by mixing store-bought naengmyeon broth and beef bone broth without fail.
Ingredients needed 🛒1 servings
- beef for bulgogi, appropriate amount
- seasoned salt, a pinch
- pepper, a pinch
- glutinous rice flour, appropriate amount
- 1-2 eggs
- cooking oil, generously
- somyeon, 1 serving
- soured kimchi, appropriate amount
- sugar, a pinch
- vinegar, a pinch
- sesame oil, a pinch
- beef naengmyeon broth, 1 pack
- beef bone broth, appropriate amount
- water, appropriate amount
- kimchi brine, a little
- ssam-mu, a little
- cucumber, a little
- ground sesame seeds, a little
Recipe 🍳
- In a bag, add beef, glutinous rice flour, and eggs in order, shake to coat evenly, then pan-fry in a skillet until golden brown to make yukjeon. Cut into bite-sized pieces and set aside.
- Finely chop the soured kimchi and place in a bowl. Add sugar, vinegar, and sesame oil, then toss to coat. Let it marinate briefly for a sweet and sour flavor.
- In a large bowl, combine one pack of beef naengmyeon broth, appropriate amount of beef bone broth, and cold water. Add the marinated kimchi and kimchi brine, mixing to create a refreshing ice-cold broth base.
- Cook the somyeon until chewy, then rinse vigorously in cold water to remove starch. Drain well and place in a serving bowl.
- Gently pour the prepared cold kimchi broth over the somyeon in the bowl.
- Top the noodles with the yukjeon, julienned cucumber, and crunchy ssam-mu. Sprinkle with ground sesame seeds for a beautiful garnish.
- Using a plastic bag, easily coat thin beef slices and pan-fry them into yukjeon, then slice thinly for garnish.
- Season kimchi with sugar, vinegar, and sesame oil, then combine with store-bought naengmyeon broth, beef bone broth, water, and kimchi brine to make the cold broth.
- Place the rinsed somyeon in a bowl, pour the cold broth over it, and top with yukjeon, ssam-mu, julienned cucumber, and sesame seeds.
Cooking tips 💡
- Place the store-bought naengmyeon broth and beef bone broth in the freezer 1-2 hours before cooking so they develop a thin layer of ice, which enhances the refreshing effect.
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