STEP 1/9
First, prepare 2 servings of well-cooked kimchi. And then cut it into bite-sized pieces.
STEP 2/9
Add 0.5 red pepper paste, 0.5 vinegar, 0.5 sesame oil, and a little sesame seeds to kimchi and mix well. 0.5 here means half a spoon of rice in the spoon. Since the taste of kimchi is different at home, it's good to adjust the amount of seasoning.
STEP 3/9
Strain only the clear kimchi soup through a sieve, add one cup of kimchi soup rice, two cups of anchovy broth, and add 1 tablespoon of sugar, 1 tablespoon of vinegar, and 1 tablespoon of plum juice and mix together. If you don't have broth, you can add water, but the taste may change a little. Also, you can add additional seasoning to the kimchi soup if you like
STEP 4/9
And the most important thing is to boil the noodles!
STEP 5/9
When boiling noodles, pour cold water 2-3 times and bring to a boil.
STEP 6/9
Then rinse in cold water and ice water, respectively. Noodles are chewy
STEP 7/9
Rinse in cold water and ice water and drain thoroughly and place in a bowl.
STEP 8/9
Next, put seasoned kimchi and shredded cucumber on top of noodles.
STEP 9/9
Then, pour the kimchi soup and you're done! It's really good to freeze the kimchi soup in the freezer in advance, but if you haven't frozen it, you can add some ice