Seaweed Cold Buckwheat Noodles with Yeolmu Kimchi

Name: Seaweed Cold Buckwheat Noodles with Yeolmu Kimchi
Total time: 5 min
Yield: 450 g
Ingredients: Yeolmu Kimchi 40 side dish bowl; Fresh Cucumber 30 serving; Hijiki (Seaweed) Noodles 180 g; Chilled Vegetable Broth 200 ml

Seaweed noodles, vegetable broth, and young radish kimchi (Yeolmu Kimchi)

Cook 5 min Difficulty EASY 98 kcal

#Seaweed Naengmyeon #Yeolmu Naengmyeon #Summer Dish #Healthy Food #Buckwheat Noodles #Seaweed #Diet #Low Calorie #Kimchi Recipe #Naengmyeon

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Ingredients

Main ingredients

Yeolmu Kimchi 1 side dish bowl
Fresh Cucumber 0.5 serving
Hijiki (Seaweed) Noodles 180 g

Seasonings/Sauce

Chilled Vegetable Broth 200 ml

Nutrition summary

Carbohydrates 19.55 g 80%

Protein 1.24 g 5%

Fat 1.6 g 15%

Serving size 450g

Cooking steps

1

Wash the hijiki (seaweed) thoroughly and blanch it briefly in boiling water.
2

Cut yeolmu kimchi into bite-sized pieces.
3

Slice cucumber and boiled egg thinly.
4

Prepare chilled naengmyeon broth.
5

Place cooked buckwheat noodles in a bowl, then top with hijiki, yeolmu kimchi, cucumber, and boiled egg.
6

Pour the cold broth over to finish.

Seaweed Cold Buckwheat Noodles with Yeolmu Kimchi

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