Comments on: Cold noodle soup made with radish water kimchi

By: Maangchi

Maangchi — Sat, 29 Sep 2012 18:20:32 +0000

When you first make kimchi, you won’t see much liquid. But 1 or 2 days later the water from the cabbage or radish will be be drawn out and mixed with the kimchi paste. That’s what I call “kimchi juice.” I know it’s a strange expression but I don’t know any other word for it.

By: TheRainboss

TheRainboss — Wed, 26 Sep 2012 22:31:38 +0000

What exactly is “kimchi Juice?” Is it just the liquid that is with the kimchi when you make it? Or is it something else?

By: Maangchi

Maangchi — Mon, 30 Jul 2012 11:38:04 +0000

Thank you so much! Happy cooking!

By: Maangchi

Maangchi — Mon, 30 Jul 2012 11:37:35 +0000

yeah, the cold broth is really refreshing and delicious on a hot summer day!

By: muskratbyte

muskratbyte — Mon, 30 Jul 2012 00:48:27 +0000

I made the non-spicy version tonight, using water kimchi I bought at Super H Mart. It was *so* delicious!!!!! This is my new favorite summer dish to order at Korean restaurants, but I’m even happier to be able to make it at home!

By: Beadhyun

Beadhyun — Sun, 01 Jul 2012 00:16:12 +0000

Nice to meet you Mangchi. this is a fantastic website on korean recipes.
Ï live in Korea. and I’m learning to make a dish for my family.
Dongchimi guksu is one of my favorites.
I’m a big fan of you Mangchi. and thanks for your knowhows.
See you frequently.

By: Maangchi

Maangchi — Mon, 04 Jun 2012 08:10:36 +0000

Wash the salty cabbage and drain water. And then keep it in the fridge until your kimchi paste is ready. It should be done in a few days though.

By: Kissrain

Kissrain — Mon, 04 Jun 2012 02:35:21 +0000

Hi Maangchi!,
I’m so excited to have found your site! My family has always loved Korean food and my parents know how to make several dishes, and have passed the knowledge down to me, but it’s so cool that through your site I’m going to be able to expand on that! Do have a quick question, I went to start making kimchi and realized that my red pepper flakes aren’t where I thought they were and I can’t find them (have moved twice in 6 months so I have a feeling I’m not going to find it either). Not going to be able to get to the store that will carry them until tomorrow. I have already salted and washed my cabbage. Is there any specific way that I should store the cabbage until tomorrow when I can complete the process?
Thanks so much,

By: Maangchi

Maangchi — Sat, 02 Jun 2012 05:28:46 +0000

I’m very happy to hear about your successful Korean cooking experience! Your students will love bibimguksu, too. http://www.maangchi.com/photo/bibimguksu-spicy-mixed-noodles Check out more noodle recipes. Happy cooking!
http://www.maangchi.com/recipes/noodles

By: Kachie520

Kachie520 — Fri, 01 Jun 2012 19:50:43 +0000

Hi Maangchi, I tried your bean sprout side dish, cucumber kimchi, egg plant side dish, soft tofu soup and emergency kimchi so far. They were all super delicious!! Thank you! My Korean home stay student said that some of the dishes I made were more delicious than her mother’s cooking! Of course, I used your recipe, hahaha. :) Keep up your great work! Show us more dishes perfect for summer! Do you know more Korean style cold noodles? I love spicy Korean noodles!!! Thank you!