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Young Radish Kimchi and Konjac Noodles (Yeolmu Konnyak Guksu)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Young Radish Kimchi and Konjac Noodles (Yeolmu Konnyak Guksu)

열무곤약국수

Main dish

MainsCourse
62kcal · per serving
2/5Spice
No porkGluten-free
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Recipe

Young Radish Kimchi and Konjac Noodles (Yeolmu Konnyak Guksu)

🌶 Spicy 2/5No porkNo meat or alcoholGluten-freeContains: egg, sesame, fish

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • young summer radish kimchi (yeolmu kimchi)열무김치
    ↔ No young summer radish kimchi (yeolmu kimchi)? Store-bought kimchi works well. For cooking, older and more sour kimchi tastes better. Sauerkraut with a little gochugaru is a last resort.
    🛒 Where to buy: Refrigerated section of many supermarkets, Korean grocery stores
    100 g
  • konjac noodles실곤약
    150 g
  • cucumber오이
    25 g
  • lemon레몬
    20 g
  • onion양파
    60 g
  • egg계란
    60 g
  • carrot당근
    20 g
  • toasted sesame seeds통깨
    3 g

Nutrition per serving

62kcal
11.5gCarbs
3.1gProtein
0.4gFat
477.8mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Rinse the konjac noodles, sprinkle with lemon juice, and drain.
  2. Cut the cucumber into thin strips.
  3. Cut the carrot and onion into thin strips and soak them in cold water.
  4. Mix the young radish kimchi liquid with 200 g of water to make the broth.
  5. Steam the egg and cut it in half.
  6. Put the konjac noodles, young radish kimchi, and prepared vegetables in a bowl, and pour in the broth last to finish.
💡 TipNo extra seasoning is added because the natural flavor of the kimchi provides the taste, and the cucumber and onion replace saltiness with texture and aroma.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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