A Korean dish, popular in northern China. I ate this for lunch every day for an entire year when I lived in Jinzhou, China. The cook was certain that eating this cold dish during the cold northern winter would be bad for my stomach, but it never was! This makes a wonderfully refreshing lunch during the hot summertime.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
2
Yield:
2 bowls
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:
Garnish:

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

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  • Meanwhile, combine ice water, vinegar, soy sauce, sugar, and sambal oelek in a bowl. Refrigerate sauce to chill until spaghetti is cooked.

  • Rinse cooked spaghetti in cold water until totally cooled off; drain well.

  • Divide sauce between 2 chilled servings bowls. Add equal amounts of spaghetti, cucumber, kimchi, peanuts, egg, and ham to each bowl. Serve immediately.

Cook's Note:

To save time and avoid heating up your kitchen during the hottest part of the day, you can cook the spaghetti a few hours ahead and store, drained and covered, in the refrigerator. You can also prepare the other ingredients ahead of time and keep them in the refrigerator, then make up the bowls when you are ready to serve and eat.

Nutrition Facts

479 calories; protein 22.2g; carbohydrates 70.1g; fat 13.6g; cholesterol 116mg; sodium 2204.3mg. Full Nutrition
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