Korean Home Made Noodles By Ranveer Brar

Korean Home Made Noodles

Why to eat Korean noodles outside when you can make your own healthy noodles? Try these superb and soothing Korean style homemade noodles.
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Cooking Time

15-20 Min

Meal Type


Preparation Time

20 Min




  • For Korean Home Made Noodles
  • 1 chopped bok choy
  • 3 to 4 chopped baby corns
  • 5 to 6 chopped mushrooms
  • For Kimchi Paste
  • 5 to 6 shallots
  • 2 to 3 red chillies
  • 5 dry red chillies
  • 1 tbsp Thai ginger
  • 1 celery
  • 2 tbsp lemon juice
  • ¼ cup vegetable stock
  • Salt
  • For Noodles
  • Water
  • Salt
  • 1 tsp chopped Thai ginger
  • 2 cup atta noodles
  • 1 tsp sesame oil
  • For Sabzi
  • 1 tbsp oil
  • 1 tsp chopped Thai ginger
  • 2 to 3 chopped shallots
  • 1 tsp chopped garlic
  • ½ cup vegetable stock
  • Salt
  • For Kimchi Salad
  • 1 chopped cucumber
  • 1 chopped green chilli
  • Few chopped coriander leaves
  • 1 red bell pepper juliennes
  • 1 yellow bell pepper juliennes
  • 1 tbsp lemon juice
  • ½ tsp flax seeds
  • Water


  1. 1

    For the kimchi paste blend shallots, red chillies, dry red chillies, Thai ginger, celery, lemon juice, vegetable stock, and salt to a smooth paste. In a pan, heat water. Add salt chopped Thai ginger, atta noodles, and sesame oil. Boil until noodles are done. Chop the bok choy, baby corns, mushrooms, spring onion, Chinese cabbage leaves, garlic, and shallots. For the sabzi, heat oil in a pan. Add chopped Thai ginger shallots, garlic, mushrooms, baby corns, bok choy, spring onion, vegetable stock, salt , kimchi paste (reserve some for the salad), flax seeds, and water. Mix well. For the kimchi salad, chop cucumber, green chillies, coriander leaves, red bell pepper, and yellow bell pepper. Add to a bowl. Add lemon juice and kimchi paste. Mix well. Transfer the cooked noodles to the serving plate. Top them with sabzi. Serve noodles with kimchi salad.

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