Yeolmu-guksu, Young Summer Radish KimchiNoodles, 萝卜缨辛奇面, 蘿蔔纓辛奇麵, 大根若菜キムチ素麺, 열무국수 Leave a comment

This dish is boiled noodles in yeolmukimchi mixed with beef stock. Yeolmu, or young radish, is widely used to make kimchi, mulnaengmyeon, and bibimbap (boiled barley).

萝卜缨常用作辛奇、冷面、拌饭(大麦饭)等的材料。用萝卜缨辛奇汤汁调和高汤,加入煮熟的面条,上面再放些萝卜缨辛奇,味道十分爽口。

蘿蔔纓也指「小蘿蔔」,用途很廣,做辛奇、冷麵、拌飯(大麥飯)等時都會用到。加入高湯的蘿蔔纓辛奇湯裡放入麵條,再放蘿蔔纓辛奇吃則非常爽口。

大根の若菜はキムチや冷麺、ビビンバ(麦ご飯)などの具材にも用いられる。出汁を混ぜた大根若菜キムチの汁に茹でた麺を入れ、大根若菜キムチをのせて冷たくして食べる。

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