Icy Kimchi Noold [Kimchi Gook Soo]
Ingredients (Makes 2 portions)
7 oz / 100 gram Dried Buckwheat noodles
2 cups Spicy Red Napa Cabbage Kimchi, drained and chopped, with Kimchi juice reserved
4 Tbs Kimchi juice drained from Kimchi
2 Tbs Rice Vinegar
1 tsp Sesame Oil
1 Tbsp + 1 tsp Sugar
2 tsp Gochu-Jang (Korean red pepper paste)
1 Tbsp Soy Sauce
1 tsp Sesame Seeds, crushed
1 Boiled egg, halved
1/2 cup Cucumber, Jullienned
1/2 cup Asian Pear, Jullienned (Optional)
1 tsp Black Sesame Seeds (Optional)
1 cup Ice cubes
- Get a pot of water boiling, add buckwheat noodles, and give a quick stir so the noodles are submerged in the water. Let the noodles cook for about 5-6 minutes . Drain and rinse under cold running water.
- In a bowl, add Kimchi juice, Rice Vinegar, Sesame Oil, Sugar, Gochu-Jang, Soy Sauce, Sesame seed and mix well.
- Add Kimchi and noodles in the bowl of Kimchi dressing. Toss them all together. Season with sugar and vinegar if desired.
- Top with egg, cucumber, pear, black sesame seeds and ice cubes.
Recipe by Hyunjoo Albrecht, chef and owner of SintoGourmet.com