Active Time
25 MIN
Total Time
2 HR
Yield
Serves : 4
Con Poulos

How to Make It

Step 1    

In a medium bowl, whisk the kimchi juice with 3 tablespoons of the rice wine vinegar, the Asian fish sauce and 1 1/2 cups of water. Season with salt. Cover and freeze, stirring with a fork and scraping the frozen edges into the center a few times, until slushy, about 1 hour and 30 minutes. 


Step 2    

Meanwhile, in a pot of boiling water, blanch the corn until crisp-tender and bright yellow, about 2 minutes. Drain the corn and cool under cold running water, then cut the kernels off the cobs and transfer to a small bowl. Season the corn with salt, cover and refrigerate.


Step 3    

Return the water to a boil. Add the ramen and cook until 
al dente. Drain and cool under cold running water, then drain again and transfer to a large bowl. Add the remaining 
1 teaspoon of vinegar and the toasted sesame oil. Season with salt and toss to coat. 


Step 4    

Stir the partially frozen broth, then transfer to bowls. Top with the ramen, corn, chopped kimchi, scallions, mushrooms and cucumber and serve.


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