Ingredients:
- cucumber kimchi,
- ice cube,
- sugar,
- Korean chili pepper flakes (gochugaru,고춧가루),
- regular soy sauce,
- white wine vinegar,
- sesame seeds,
- chili pepper(optional),
- ramyun noodles, boiled egg(1)
Cut the cucumber into strips.
For the broth, put 600 ml of water into a bowl. Add 1.5 tablespoons of sugar, 1/2 tablespoon of Korean chili pepper flakes, 3 tablespoons of soy sauce, 3.5 of vinegar, 1/2 tablespoon of sesame seeds and mix it well.
Add some chives and finish it off with 1 tablespoon of the juice from the cucumber kimchi. If you are a big fan of spicy food, you can put some chili peppers in it.
Boil some water and cook ramyun noodles.
Rinse the noodles under the running cold water and let them sit in ice water for a better texture.
Drain the water and place the noodles in a bowl.
Put the cucumber kimchi and some ice cubes on it.
Pour the broth and put the boiled egg nicely on top.
Today, I made cucumber kimchi, a popular summer kimchi in Korea. I think it’s fantastic kimchi for beginners to enter the kimchi world because it’s so easy to make and the taste is not too strong.
If you’ve never tried kimchi for some reason, why don’t you open the gate with this? Alright, this is it for today and I’ll see you next time!
Mama Woon’s Kitchen 