North China is a big fan of a Korean cuisine. I lived in Jinzhou, China, and had this for lunch every day for a year. It was never awful for my stomach, despite the cook’s conviction that eating this cold dish in the frigid northern winter would be! This is a fantastically cooling lunch throughout the summer.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 bowls |
Ingredients
- 4 ounces spaghetti, or as needed
- 2 cups very cold ice water
- ½ cup white vinegar
- 2 tablespoons soy sauce
- 2 tablespoons white sugar
- 2 teaspoons sambal oelek (chile paste)
- ½ teaspoon salt
- 1 cucumber, cut into matchsticks
- ½ cup kimchi
- ¼ cup roasted peanuts
- 1 hard-cooked egg, halved (Optional)
- 2 slices deli ham, cut into bite-sized pieces (Optional)
Instructions
- 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.
- 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.
- 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
| Calories | 479 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 5 g |
| Protein | 22 g |
| Saturated Fat | 3 g |
| Sodium | 2204 mg |
| Sugars | 19 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |