Recipes

Cold noodle soup with radish water kimchi

Dongchimi-guksu 동치미국수

Hi everybody! Here you go, dongchimi-guksu recipe is here!

I know some of you are waiting for this recipe because I mentioned it in my previous video for dongchimi. Some of my readers have already showed me photos of their delicious-looking dongchimi, so they are well-prepared to make dongchimiguksu. This video has a spicy and non-spicy version, so there’s something for everyone. And if you’re a vegan or vegetarian who doesn’t eat eggs, skip the egg and enjoy your cold noodle soup!

It’s getting hot these days, so I hope this cold noodle soup helps you and your family get through one hot evening. : )

I ran out of my dongchimi a while ago, so when I edited this video today, I really wanted some. A spoonful of the broth, full of dongchimi flavor, stimulates my appetite every time. And all the crispy stuff on top – dongchimi strips and cucumber – is irresistible. On hot days, I never trust the quality or cleanliness of cold noodle soup in any restaurant. It’s always best at home when I know where all the ingredients come from, and can really be generous with the toppings. Ok, I just decided that I’m going to make this again, very soon!

Enjoy the recipe, and let me know if you share your precious, delicious, cool soup with anyone!

Spicy dongchimiguksu

Ingredients:

  • 100 grams (3.5 oz) of thin noodles (somyeon)
  • 1 cup of dongchimi radish cut into thin matchsticks and mixed with 1 ts hot pepper flakes, ½ ts sugar, ¼ ts salt, and 2 ts sesame oil
  • ½ cup worth cucumber, cut into matchsticks
  • 2 cups dongchimi broth
  • 1 cup water
  • ½ ts salt
  • 1 tbs sugar
  • 2 ts vinegar
  • 3 tbs kimchi juice
  • halved hard-boiled egg

Directions:

  1. Mix the dongchimi broth, water, salt, sugar, vinegar, and kimchi juice in a bowl. Put in the freezer for 2-3 hours until slushy.
  2. Boil the noodles in a large pot for a few minutes. Rinse in cold water a couple of times and drain.
  3. Put the noodles in a large serving bowl.
  4. Pour the cold slushy broth over the noodles.
  5. Add radish, cucumber, and the halved hard-boiled egg.
  6. Sprinkle some toasted sesame seeds over top and serve immediately.

Non-spicy dongchimiguksu

Ingredients:

  • 100 grams (3.5 oz) of thin noodles (somyeon)
  • 1 cup of dongchimi radish cut into thin matchsticks
  • ½ cup worth cucumber, cut into match sticks. Set aside
  • 2 cups dongchimi broth
  • 1 cup water
  • ½ ts salt
  • 1 tbs sugar
  • 2 ts vinegar
  • halved hard-boiled egg

Directions:

  1. Mix dongchimi broth, water, salt, sugar, and vinegar in a bowl. Put in the freezer for 2-3 hours until slushy.
  2. Boil the noodles in a large pot for a few minutes. Rinse in cold water a couple of times and drain.
  3. Put the noodles in a large serving bowl.
  4. Pour the cold slushy broth over the noodles.
  5. Add radish, cucumber, and the halved hard-boiled egg.
  6. Sprinkle some toasted sesame seeds over top and serve immediately.

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