300 g (2/3 lb) thin noodles
300 g (2/3 lb) sliced cabbage kimchi
100 g (¼ lb.) radish
5 cm kelp seaweed, dried
2 small Korean green peppers
10 cups water
a pinch of salt
1. Boil the noodles briefly, then rinse in cold water. Roll the noodles into a curl on a wicker tray to drain.
2. Cut the kimchi into 1-inch slices.
3. Cut the radish into 2-inch-long chunks. Cut the green peppers into
thin slices. Mix the radish, green peppers, and kelp with the 10 cups
of water in a deep pan. Season with salt, boil for about 15 minutes,
and allow to cool.
4. Place the noodles in a bowl and pour in the broth. Top with kimchi.
Recipe excerpted from Korean Temples and Food by Jung Lee