It was a warm day of spring and I really wanted something cool and fresh.
Dongchimi guksu !!
Well, I have to confess (shame on me, lol), it’s actually a « something-like dongchimi guksu » since the radish has been chopped and pickled two hours before and that the broth is based on a well fermented baek kimchi brine…
It was very good and really tasty anyway ;)
So many great side dishes! Inspiring :-)
Yes, I often make cold noodle soup these days, too! You used fermented baek-kimchi brine for this. Awesome! Baek kimchi recipe is here: https://www.maangchi.com/recipe/baekkimchi