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Cold Buckwheat Noodles with Kimchi and Eggs

Forzen Kimchi gives this dish slurpability

Cold Buckwheat Noodles with Kimchi and Eggs

Bon Appetit Magazine

Crushed ice cubes on top keeps it chilled no matter the heat index, and, as they melt, add to what is describedas the dish’s “slurp-ability.”

A great idea is to freeze the Kimchi liquid instead of ice so it will not water down the flavor.


                        12 oz. Korean buckwheat noodles

                        1 12-oz. jar napa kimchi

                        2 tablespoons (or more) rice wine vinegar

                        1 tablespoon toasted sesame oil

                        1 tablespoon (or more) sugar

                        Kosher salt

                        2 large eggs, hardboiled, quartered

                        ½ hot house cucumber, julienned

                        4 scallions, thinly sliced

                        ½ cup thinly sliced toasted laver or nori sheets

                        2 tablespoons toasted sesame seeds

                  Bring a large pot of water to a boil. Add noodles and cook, stirring occasionally, until cooked through, but still slightly bouncy, about 1½ minutes. Drain and rinse under cold running water; set aside. 

                        Drain kimchi, reserving liquid;  (we put in freezer) chop kimchi. Combine kimchi, kimchi liquid, vinegar, oil, and sugar in a large bowl and mix to combine. Add noodles and toss to coat; season with salt and more vinegar or sugar, if desired.

                        Serve topped with egg, cucumber, scallions, laver, sesame seeds, and 2 cups crushed ice.

                        DO AHEAD: Kimchi dressing can be made 2 days ahead. Cover and chill.