COLD SPICY KIMCHI NOODLES
Could this be the anti-ramen? Either way, it's my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy. Make the sauce in advance, but wait to toss with the noodles until just before serving. While you could order Korean ingredients online, it's more fun to go to a Korean supermarket, if only to see all the different types of kimchi. Korean red pepper flakes are without seeds, and only medium hot, so you can use a lot.
Provided by David Tanis
Categories dinner, lunch, noodles, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Make the sauce: Put the kimchi, juice, garlic, ginger, brown sugar, gochujang, miso, sesame oil, rice vinegar, lime juice, orange zest, fish sauce and gochugaru in a mixing bowl, and stir well to combine. Taste and adjust salt. Let stand at room temperature for at least 10 minutes (or you can store overnight in the fridge, covered).
- Bring a large pot of generously salted water to a boil. Add noodles and cook for about 5 minutes, or until cooked through but still firm. Drain in a colander, transfer to a bowl of cold water to cool, then drain again and set aside, covered with a towel.
- Just before serving, put noodles in a large mixing bowl. Add the sauce, along with cucumber, tomatoes, radishes, scallions and chile (if using) and toss gently to coat. Divide among individual serving bowls. Top each bowl with a halved egg, sesame seeds, cilantro and a squeeze of lime juice.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 467 milligrams, Sugar 6 grams, TransFat 0 grams
COLD UDON WITH KIMCHI AND TOFU
Based on the chilled Korean noodles called bibim guksu, this cold noodle salad is bright and refreshing. The cooked noodles are quickly chilled with a cold water rinse, then tossed in a dressing that's tangy, sweet, and a little spicy from kimchi brine.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Press the tofu slices gently between paper towels to squeeze out the excess moisture. Season both sides with salt and pepper. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook until well browned, 5 to 6 minutes per side. Let cool, then cut into bite-size pieces.
- Meanwhile, bring a large pot of water to a boil. Whisk the kimchi brine, sesame oil, soy sauce, sugar and vinegar in a large bowl; set aside. Add the udon to the boiling water and cook as the label directs. Drain and rinse under cold water until very cold. Shake off as much water as possible.
- Transfer the udon to the bowl with the sauce mixture; add the tofu, sliced kimchi, mesclun greens, pear and 2 teaspoons toasted sesame seeds. Toss to combine; season with salt and pepper. Divide the udon mixture among bowls. Sprinkle with the remaining 2 teaspoons sesame seeds.
Nutrition Facts : Calories 460, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 1158 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 20 grams, Sugar 11 grams
KIMCHI BIBIM GUKSU
These spicy cold noodles are my ultimate comfort food. My mother would make it on busy weeknights, since you can put it together quickly with pantry-ready items. The dish is meant to be sweet and spicy from the kimchi, gochugaru and sugar, but feel free to play around with the levels of seasoning.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- For the kimchi bibim sauce: Bring a large pot of water to a boil.
- Mix the kimchi, kimchi juice or brine, sugar, sesame oil, gochujang, vinegar, soy sauce, garlic and gochugaru, if using, in a large bowl until combined. Set aside.
- Add the noodles to the boiling water and cook according to the package instructions. Drain the noodles in a colander and rinse in a running bath of cold water, rubbing the noodles between your fingers and gently massaging them in the water. Drain and then rinse again, repeating 2 more times to remove excess starch. Drain completely.
- For the garnish: Add the noodles to the bowl with the sauce and toss until well coated. Divide the noodles between 2 large soup bowls and top them with the kimchi from the sauce. Divide and layer the cucumber, roasted seaweed, egg and sesame seeds on top of the kimchi. Drizzle with sesame oil.
COLD SPICY NOODLES (LENG MIAN)
A Korean dish, popular in northern China. I ate this for lunch every day for an entire year when I lived in Jinzhou, China. The cook was certain that eating this cold dish during the cold northern winter would be bad for my stomach, but it never was! This makes a wonderfully refreshing lunch during the hot summertime.
Provided by Tussah
Categories World Cuisine Recipes Asian Korean
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, combine ice water, vinegar, soy sauce, sugar, and sambal oelek in a bowl. Refrigerate sauce to chill until spaghetti is cooked.
- Rinse cooked spaghetti in cold water until totally cooled off; drain well.
- Divide sauce between 2 chilled servings bowls. Add equal amounts of spaghetti, cucumber, kimchi, peanuts, egg, and ham to each bowl. Serve immediately.
Nutrition Facts : Calories 479.1 calories, Carbohydrate 70.1 g, Cholesterol 116 mg, Fat 13.6 g, Fiber 4.5 g, Protein 22.2 g, SaturatedFat 2.8 g, Sodium 2204.3 mg, Sugar 19.1 g
CHEESY KIMCHI NOODLES
Instant ramen ranks highly among comfort foods because it can be quickly prepared and those little seasoning packets provide lots of flavor with minimal effort. No packets are used in this recipe, but the addition of gooey, melted Cheddar and funky fermented kimchi makes the dish even more satisfying. Sautéed scallions and garlic balance out the spicy Sriracha, soy and sesame sauce, while the runny yolk from a crispy fried egg adds richness and mellows the spice. The cheese becomes sticky as it cools, so these noodles are best served immediately while still warm and glossy.
Provided by Lara Lee
Categories dinner, easy, lunch, quick, noodles, main course
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of water to a boil over high. Add the noodles and cook according to the package instructions until tender but still springy, about 2 to 3 minutes. Transfer to a colander and rinse in cold water until cool, then toss with a splash of canola oil to prevent the noodles from sticking together. Set cooked noodles aside.
- Meanwhile, prepare the sauce: In a small bowl, whisk the Sriracha, soy sauce, sesame oil and Shaoxing wine; set aside.
- Set a medium nonstick skillet over high heat. Add ½ tablespoon canola oil and, once shimmering, crack in the eggs. Reduce the heat to medium and cook until the whites are done and the edges are browned, 2 to 3 minutes. Transfer to a plate.
- In the same skillet, heat the remaining 1 tablespoon canola oil over medium-high. Add the scallions, kimchi, garlic and sesame seeds, and cook for 1 minute until just softened, stirring frequently. Add the noodles and sauce, and toss to combine for 1 minute. Stir in the grated cheese until it melts. Turn off the heat.
- Transfer the noodles to serving plates, top with the fried eggs and garnish with extra sesame seeds and scallions. Serve immediately.
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KIMCHI BIBIM GUKSU (SPICY COLD NOODLES WITH KIMCHI)
From koreanbapsang.com
4.5/5 (33)Servings 2Cuisine Asian, KoreanCategory Main
- Thinly slice the kimchi and place it in a medium size bowl. Add the juice from the kimchi and remaining sauce ingredients, and mix everything well.
- Add the noodles to the pot of boiling water. Cook the noodles according to the package instructions (3 – 4 minutes). Drain quickly and shock in icy cold water to stop cooking. Drain and rinse in cold water again. Repeat until the noodles become cold. Drain well.
- Combine the noodles with the kimchi sauce, and toss everything until the noodles are evenly coated with the sauce. Taste and adjust the seasoning to taste by adding more soy sauce, sugar and/or vinegar, if necessary. Garnish with your choice of the optional vegetables and/or the boiled egg and serve cold.
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