Kimchi Noodles

Oh, this has to be one of my most favorite dishes my mom used to make me. I miss her cooking dearly.


This simple and easy-to-make dish is full of flavor. But it is not for the faint of heart. If you’re familiar with kimchi, it can be overwhelming to eat a dish that revolves completely around it. “Be adventurous,” says your inner self. It’s also a weird concept (according to my fiancé) to eat cold noodles. Is it? I think it’s ingenious. Why eat hot noodles on a hot day?

These noodles are apparently called wheat flour noodles. I’ve just always known them as the super-thin-noodles-with-the-black-band-around-them. I think in Korean they’re called “somyeon.”


If it’s a hot summer day for you and you have plenty of kimchi on hand, you won’t be sorry making this.

Time: 20 minutes
Serves: 2 people


1/2 cup chopped kimchi
1/4 cup kimchi juice (ew?)
1 teaspoon sesame oil
1 sheet nori, cut into thin strips
1 teaspoon sugar
2 servings of thin Korean wheat flour noodles, boiled and chilled
1/4 cup thinly sliced cucumber

1. Combine all ingredients except nori in a large bowl. Mix thoroughly.
2. Place into a serving bowl and top with nori.
3. Yes, that’s really it!

I told you this dish was easy to make.



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