Ingredients (1 serving) / 1 cup kimchi broth, 2/3 cups of commercially available beef bone broth, 1 commercially available cold noodle soup, 1 serving of somen noodles, 1/2 cup of ripe kimchi, 1 tablespoon of sesame oil, 2 tablespoons of sesame seeds, 1/3 tablespoon of sugar , 1 boiled egg, shredded cucumber in moderation
(1 cup = paper cup measurement)
broth preparation
1. Mix 1 commercially available naengmyeon broth, 1 cup of ripe kimchi broth, and 2/3 cups of commercially available beef bone broth, put it in a ziplock bag, and freeze in the freezer for 1 to 2 hours until thin ice is frozen. (1 cup = paper cup measurement)
garnish preparation
2. Boil the eggs (8-10 minutes half-boiled, 13-15 minutes full-boiled)
3. Prepare the cucumber by slicing it thinly and grind 2 tablespoons of sesame seeds.
4. Ripe kimchi (1/2 cup), cut into small pieces, add 1 tbsp ground sesame, ⅓ tbsp sugar, and 1 tbsp sesame oil and mix well.
Boil somen noodles and set
5. When the water boils, add 1 serving of somen noodles and boil. (About 3-4 minutes)
(When it boils, add half a cup of cold water to make the noodles chewy (about 2-3 times))
6. Put the cooked noodles in cold water and rub them together to rinse the starch, drain the water and put them in a bowl.
7. Put garnish (spiced cough, egg, cucumber, ground sesame) on the noodles and pour in the thin ice dongdong broth and it's done~
(You can add sugar or vinegar to the broth if you like)
*If you add a little salt when boiling somen noodles, you can make the noodles more chewy.
*You can add vinegar or sugar to the prepared broth as you like~
* If you make enough broth and store it in the freezer, you can enjoy it easily throughout the summer.
After eating meat in the summer, it fills the feeling of lacking a little.
When I make kimchi roll noodles, which I eat often, I feel that something is lacking.
I brought the recipe to see and make hehe
If everyone eats meat and has kimchi, give it a try!
