Korean-style cold buckwheat noodles served in a delicious chilled broth. We made this homemade broth from Kombu seaweed, dried anchovies, and juices from white kimchi. This is a light, refreshing and the perfect meal to eat on a hot day.
We are still experiencing hot temperatures during these last several days of summer. And this chilled noodle bowl is a perfect meal to cool you off. There are many different variations of Korean cold noodles recipes online. There are even some packages of noodles that include pouches of premade broth. These pouches of premade broth are popular in Korea for a really quick and easy meal.
We made our own homemade broth for this recipe. Making this broth is worth it and it really doesn’t take that much extra time to make it. We are using Kombu seaweed, juices from a batch of white kimchi and dried anchovies to make an umami filled and slightly tangy broth. Just remember, you will need to prepare this broth a little ahead of time to allow it to chill before assembling the noodle bowl.
We top these cold noodles with sliced white kimchi, fresh cucumbers, carrots, and green onions. If you’re wanting a spicy cold noodle bowl, be sure to check out our Korean Cold Noodles with Spicy Sweet and Sour Gochujang Sauce recipe.
We hope you enjoy this recipe! Let us know what your favorite time of cold noodles is!
4 servings buckwheat noodles
2 large eggs
8 cherry tomatoes, cut into halves
1 cup pickling cucumber, julienned
½ cup carrots, julienned
½ cup green onions, thinly sliced on the diagonal
4 large-sized dried anchovies
2 2-inch pieces (15g) Kombu dried seaweed
1 cup white kimchi, thinly sliced (see our recipe)
1 cup juice from white kimchi
1 tsp salt
1 Tbsp rice vinegar
1 Tbsp white sugar
5 cups of water
2 tsp toasted sesame seeds
1 cayenne chili pepper (optional), thinly sliced
- First, let’s prepare the eggs. We want hard-boiled eggs for this recipe. Boil the eggs for about 10 minutes, remove the eggs and place in a cold-water ice bath. Once the eggs are cooled, cut them in half and set aside for later.
- Put water, dried anchovies, kombu seaweed, and salt in a medium/large-sized pot and place it on the stove burner and set the temperature to high heat. Once the broth comes to a boil, remove the anchovies and kombu seaweed and discard. Turn off the heat and remove the broth to cool.
- Once the broth is cooled, add the juice from the white kimchi, rice vinegar, and sugar. Stir well.
- Cook the noodles according to package directions. Once noodles are cooked, rinse the noodles with cold water.
- To serve, place a serving of noodles into a bowl and pour some of the cold broth on top of it. Place a serving of cucumbers, carrots, green onions and white kimchi on top. Sprinkle with toasted sesame seeds. Add sliced cayenne chili pepper if you want a bit of spice, this is optional.
- Serve and enjoy!
Recommended items for this recipe:
Disclaimer: Under no circumstances shall this website and the author(s) be responsible for any loss or damages resulting from the reliance of the given nutritional information or ingredient/product recommendations. Recommended ingredients/products can change their formula at any time without this website and author’s awareness. It is your responsibility (the reader’s) to check the label/ingredients of any product prior to purchasing and/or using. We greatly appreciate your support and understanding.