Cold Nabak Kimchi Noodles

A few days ago, I made lots of nabak kimchi and it took up a lot of fridge space. After fermentation, the salty brine is sweet, cold and sour…

I came across dongchimi-guksu (cold water radish kimchi wheat noodles) and thought… Why don’t I make something similar with whatever I have in the fridge and pantry. The nabak kimchi would go with some cold noodles.

Nabak Kimchi Noodles Recipe

Ingredients:

1 1/2 Cup Nabak Kimchi Brine

1/2 Cup Fermented Napa Cabbage, Radish and Cucumber from Nabak Kimchi

1 tsp Korean Chilli Powder (Gochugaru)

1/4 tsp Sesame seed

1- 1/2 serving Noodles (Soba/ Udon/ Somen)

Salt to taste

Sesame oil to taste

Ice cubes

Method

1.Boil noodles until cooked and soak it in ice cold water. Drain and place it in a bowl.

2. Cut fermented radish. Mix fermented radish and napa cabbage with chilli powder. Place it on top of the noodles in the bowl.

3. Pour Nabak Kimchi Brine into the bowl

4. Sprinkle sesame seed.

5. Add salt and sesame oil to taste

I find it very refreshing when its really cold so I added some ice cubes.

If it is not sour enough, you can add vinegar.