Kimchi Noodles Recipe
by Da-Hae West
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Easy
This is the most perfect recipe for hot summer weather. On those summer days when you don’t feel like eating much because you’re feeling so sticky, the air is hot and you are just craving something fresh – these are the noodles for you. It can be thrown together in less than 10 minutes, there’s very little chopping involved (you don’t even need to get the chopping board out, a pair of scissors will do), and the tangy, spicy sauce combined with the cool noodles, really wakes up your taste buds and leaves you feeling refreshed.
Balli Balli by Da-Hae West, published by Ryland Peters & Small (£22) Photography by Clare Winfield © Ryland Peters & Small
Ingredients for Kimchi Noodles Serves: 2
- 165g somyun (thin wheat noodles)
- handful of ice cubes
- 5g pack of salted snack seaweed
- 2 soft-boiled eggs (optional)
- 1 spring onion, finely chopped, to garnish
Ingredients for Kimchi & Soy Sauce
- 2 tsp Korean soy sauce
- 2 tsp gochujang (Korean red pepper paste)
- 150g kimchi, roughly chopped
- 1½ tsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- 2 spring onions, finely chopped
How to make Kimchi Noodles
- Place a large saucepan of water over a high heat. Bring to the boil, add the noodles and boil for 3–4 minutes.
- Meanwhile, mix all the sauce ingredients in a mixing bowl.
- Drain the noodles and rinse under cold water. Mix the noodles into the sauce and add the ice. Crush the seaweed in the packet and scatter on top of the noodles. Top with a runny boiled egg, if using and spring onions.
About the author
Da-Hae West is a Korean cookery teacher, recipe writer and author of Eat Korean. She has a wealth of experience promoting Korean food, closely working with the Korean Cultural Centre and Korean Tourism Organisation, as well as using her expertise on TV productions.
