Dongchimi Guksu (Chilled Noodles in Tangy Radish Kimchi Broth)
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Ingredients
- 300 g thin korean buckwheat or wheat noodles (somyeon)
- 300 g mooli (daikon radish)
- 2 garlic cloves
- 3 tbsp rice vinegar
- 1 tbsp caster sugar
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 291 kcal
- Protein
- 9.7 g
- Carbohydrate
- 58.6 g
- of which sugars
- 6.4 g
- Fat
- 0.8 g
- of which saturates
- 0.2 g
- Fibre
- 3.3 g
- Salt
- 1.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel the mooli and cut into thin matchsticks, sprinkle with a little salt and leave for 15 minutes, then rinse and squeeze dry.
- 2
Mix 700ml cold water with the rice vinegar, sugar and crushed garlic to make a tangy broth, then chill in the fridge.
- 3
Cook the noodles in boiling water for 4-5 minutes until tender, then drain and rinse under cold water until cool.
- 4
Divide the noodles between bowls and top with the mooli.
- 5
Pour over the chilled broth and scatter with spring onions.
- 6
Serve cold straight away.
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