I eat a ton of cold noodle dishes in the summer, so instead of chopping up all the toppings each time, I just make jars of fruit and water kimchi (Maangchi’s recipe) and julienne the veggies!
This way I can just grab a bunch and top my noodles or eat it as a side salad. I made it with a higher ratio of kimchi broth so that I can add some of it to the dishes as well.
I used more radish since it’s my fav and also have nappa cabbage, seeded cucumber, sand pear, apple, carrot, onion, scallion, garlic, and garlic chives. ♥️
by SophiePuffs
2 Comments
This is the way to do it! Add some dashida and you’re ready to party. Bonus points for having actual meat broth but no super necessary
Similar to one of my favorite types of kimchi’s called Yeolmu Kimchi. You should try it if you get the chance.