Tomato Kimchi Cold Noodles
A refreshing Korean-inspired cold noodle bowl made with blended tomato and kimchi broth, served icy cold with chewy noodles, jammy eggs and sesame oil. Perfect for hot weather.
Servings: 2 people
Ingredients
Tomato Kimchi Broth
- 300 g cherry tomatoes
- 50 g cabbage kimchi + 1 tablespoon kimchi liquid
- 1 spring onion roughly chopped
- 10 mL soy sauce
- 10 mL rice wine vinegar
- 600 mL radish dongchimi broth
To Serve
- 200 g Pyeongyang nangmyeon OR wheat somen
- Ice
- 2 boiled jammy eggs cut in half
- Spring onion finely sliced
- Sesame oil
- Toasted sesame seeds
Instructions
- Add two-thirds of the cherry tomatoes to a blender along with the kimchi, kimchi liquid, spring onion, soy sauce and rice wine vinegar. Blitz until completely smooth.
- Using a fine metal strainer, strain the blended mixture into a large bowl. Stir through 1 tablespoon of the leftover tomato–kimchi pulp, then add the dongchimi broth. Refrigerate to chill while you prepare the remaining ingredients.
- Slice the remaining cherry tomatoes in half and set aside.
- Cook the noodles according to packet instructions, then rinse thoroughly under cold running water to cool them down and remove excess starch.
- To assemble, divide the cooked noodles between two bowls. Add a handful of ice to each bowl — this is essential for keeping the broth icy cold.
- Pour over the chilled tomato kimchi broth, then garnish with halved cherry tomatoes, spring onion and jammy eggs. Finish with a drizzle of sesame oil and a sprinkle of toasted sesame seeds.
Notes
- Radish or beef dongchimi broth is available for purchase at Korean grocery stores or specialty Asian supermarkets. See Dongchimi Broth Substitutions above if unavailable.
- To cook jammy eggs, bring a saucepan of water to a rolling boil and add two cold eggs in. Boil for 7 minutes before plunging into an ice bath to stop the cooking. The result is a firm yolk with a jammy centre.