Chinese noodles (naengmyeon, somen, or hiyamugi noodles)
Pork loin ham (or boiled chicken, roast pork, etc.)
Medium sweet tomatoes
Roasted sesame seeds
a small amount
Korean chilled noodle soup
Beef soup stock granules (dashida, etc.)
1 1/2 tablespoons
1 1/2 tablespoons
Mineral water (or water)
[Korean-style Chilled Noodle Soup] Dissolve the beef stock granules in hot water.
Combine the remaining seasoning ingredients. Adjust the amounts of sugar and vinegar, and dilute the soup with water to taste. The key is to freeze this soup mixture in the freezer a little.
[Toppings] Bring water to a boil, and boil the room temperature eggs. 7 minutes for runny, 8 minutes for semi-firm, 9 minutes for moist, 12 minutes for hard-boiled.
Our family loves this dish with a generous amount of vegetables and toppings ♡ It looks a bit empty if you can see the noodles underneath, so cover them with the mizuna first. Cucumber or lettuce is good.
You can use any toppings you like, but the kimchi and boiled eggs are must-haves. Sprinkle with the roasted sesame seeds, and pour over a generous amount of soup.
This dish is Korean-style, so the amount of soup is rather generous. Eat these noodles together with the soup. Garnish with ice for a cooling effect.
[Variation] "Soy Sauce-Based Chinese Chilled Noodles" Recipe ID: 2603738.
[Variation] "Sesame Sauce Chinese Chilled Noodles" Recipe ID: 2603994
[Variation] "Chilled Capellini-Style Chinese Chilled Noodles" Recipe ID: 2616027
[Variation] "Thai-Style Chinese Chilled Noodles" Recipe ID: 2613813.
[Variation] "Mexican Style Chilled Chinese Noodles with Salsa-Type Sauce" Recipe ID: 2623859.
Story Behind this Recipe
I love Korean Chilled Noodles at Korean barbecue restaurants, but I don't like the soup that comes with store-bought Korean chilled noodles. I can't buy only the noodles at my near-by supermarket, and it's too expensive to buy the whole set because I don't use the soup. So when I can't buy only the noodles, I make this Korean-style dish with Chinese noodles or somen noodles.
If you don't have the kimchi base, you can substitute with the juice from Chinese cabbage kimchi (2-3 tablespoons). If you have mul kimchi (Recipe ID: 2318035), it will be very delicious if you use the juice from it. Combine the juice with 300 ml water, add vinegar, sugar, beef soup stock granules, and adjust the taste accordingly.