With 2 kinds of kimchi noodles, it's cool and savory~^^.. It's a
It's a noodle that you can make with commercial broth in the summer when you don't want to cook rice.
2 serving
Within 20 minutes
밥순이네
Ingredients
  • ripe kimchi
    200g
  • Acorn jello
    1/2piece
  • small noodles
    2serving
  • Eggs
    1ea
  • seaweed flakes
    little
  • Korean radish kimchi
    1pack
  • Broth
    1pack
  • Kimchi
    3~5T
  • Sugar
    1T
  • Sesame
  • Sesame oil
Video
Cooking Steps
STEP 1/6
Boil the eggs hard for 7 to 8 minutes, peel them, and divide them into two.
*If you like soft-boiled eggs, boil them for 4-5 minutes.
STEP 2/6
Acorn jelly is slippery when you pick it up with chopsticks, so cut it into 0.5cm thick with an ink knife and blanch it slightly in boiling water to remove the astringent taste.
STEP 3/6
Slice sour kimchi and season it with sugar, sesame seeds, and sesame oil.
*If the kimchi is too sour, try adding sugar. It feels less sour because it's neutralized.
STEP 4/6
Mix beef bone broth, dongchimi broth, and kimchi broth to make noodle broth.
*I had a part-time job
He taught me the secret.
Homemade broth wasn't good enough, but after mixing the two, the taste of buying it
Won't it be me?
STEP 5/6
Boil noodles in boiling water for 3 minutes and rinse with cold water.
*If it goes up, add a little bit of water and let it sink 3 times.
STEP 6/6
Put noodles, acorn jelly, kimchi, eggs, and seaweed powder on a bowl to complete it.
*To be honest, I only need to add kimchi, but I even added acorn jelly to eat nutritious food.
If you just mix the commercial broth, you can make naengmyeon, makguksu, and cold noodles without worrying. It's also good for cold soup in the middle of summer.
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