Maangchi cold kimchi noodle soup (dongchimi variation)
Related creator tutorial for the same dish using dongchimi instead of napa-kimchi broth; follow our written amounts.
Official cooking video · Maangchi · YOUTUBECold Korean Kimchimari Guksu with Kimchi Broth (2 Servings)
A chilled Korean noodle soup made with ripe napa-kimchi juice and cold stock, topped with cucumber. Unlike bibim guksu, these noodles are served in broth.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Strain the kimchi liquid and mix with cooked chicken or vegetable stock, water, vinegar, sugar and soy sauce. Refrigerate until cold.
- 02
Finely chop the kimchi and julienne the cucumber. If using an egg, boil until hard, peel and halve it.
- 03
Bring plenty of water to a boil and cook 200 g of somyeon until done, following the package directions (usually about 3–4 minutes).
- 04
Immediately rinse the cooked noodles in cold running water to wash off excess starch, then drain well.
- 05
Divide noodles between two bowls; top with kimchi, cucumber and optional egg or sesame. Pour over cold broth and serve immediately. Adjust seasoning for the saltiness of the kimchi.
Helpful source links
Before you cook
Use properly refrigerated kimchi and stock. Keep broth chilled, assemble just before serving and do not leave prepared noodles at room temperature. Check wheat in somyeon, soy/wheat in soy sauce, possible fish or shrimp in kimchi, and optional egg and sesame.
Allergens: 밀(소면), 대두·밀(간장), 생선·갑각류(김치나 육수 제조 시 사용 가능), 달걀(선택), 참깨(선택)
Image & source credits
These illustrations stand in for food photos.
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