Tip) Cold noodles with young radish greens in summer?? No, no, try GOD kimchi cold noodles!!!

My mom is really good at cooking..

Especially, my specialty is fresh kimchi.

Our family’s beloved fresh kimchi when eating ramen

Gatkimchi is rich in folic acid and vitamins, helping to prevent cancer, boost immune function, and stimulate the appetite with its sharp aroma and tangy taste.

My mom fills a kimchi container completely... When it ferments while eating, I wash it like this and use it...

If you stir-fry anchovies with fresh kimchi, then add oligosaccharide syrup and perilla oil, finishing with sesame seeds, it becomes a fresh stir-fry.

This is really a delicacy, isn't it?

 

 

 

 

 

The method I use most often is for cold noodles eaten in the summer.

How to make cold water noodles

1. Wash the fresh kimchi with water, soak it in hot water, remove the saltiness, rinse it, and prepare it as a garnish (removing the saltiness).
2. And then, boil the cold noodles, add the broth, and top with the cooked noodles, eggs, and garnishes—it's an easy recipe for the world.

Try using ripe gatkimchi like this