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!

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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

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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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24 Comments:

  1. rmjs77 Canada joined 8/12 & has 5 comments

    Cold noodle soup is my all-time favourite Korean dish. I’m currently making a batch of dongchimi so that I can it to make the delicious broth. Greetings from Toronto. Thanks Maangchi :)

  2. Audrey L TX, USA joined 5/17 & has 1 comment

    Maangchi,

    Can I use fresh kimchi in the spicy dongchimiguksu? I only have a little kimchi left in my fridge, and I want to make this and your new kimchi pork buns! But I am planning on making kimchi in a day or two. (Since the pork buns don’t call for kimchi juice, I can at least use my precious well fermented juice for this dongchimiguksu!)

    I will be going to Korea this summer for vacation and everything I’ve learned on your website has made me so much more excited than I would be otherwise! I can’t wait to eat endless Korean food <3 I cook at least one of your dishes every week!

  3. TheRainboss Missouri joined 9/12 & has 1 comment

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

    • Maangchi New York City joined 8/08 & has 11,310 comments

      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.

  4. muskratbyte Fort Worth joined 1/11 & has 3 comments

    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!

  5. Beadhyun Korea joined 7/12 & has 1 comment

    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.

  6. Kissrain Kansas City, MO joined 6/12 & has 1 comment

    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,

    • Maangchi New York City joined 8/08 & has 11,310 comments

      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.

  7. Kachie520 Vancouver, Canada joined 6/12 & has 5 comments

    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!

  8. Mantha China joined 6/12 & has 1 comment

    will u come to china one day? i would be so glad if i can meet u in lesh some day >O<

  9. hellopea NYC joined 5/12 & has 1 comment

    This looks amazing. I have watched around 20 of your videos in the past two days! My mom even watched some with me as well. I found out that you had a spring meet up last week. So sad I missed it :( Do you ever meet with your readers in NYC? Flushing has many delicious places to eat at.

  10. Niemamiejsca Poznań, Poland joined 2/12 & has 6 comments

    Hi Maangchi, I’ve got one question: what is that music in video?

  11. Cameron Ottawa joined 10/09 & has 9 comments

    I was so happy when I saw ‘Dongchimi’ in the title of your video because I have a bunch still left in my fridge! I’ll make this for lunch tomorrow- unless the dongchimi gets eaten before then… *crunch crunch*

  12. Mikura New Haven, CT joined 6/09 & has 8 comments

    Wow, wonderful recipe! I used yeolmu kimchi instead of dongchimi because its all I had, but it was still super delicious! Who knew that a little extra vinegar and sugar could make the broth so much more refreshing!

  13. soko2usa Minnesota joined 4/09 & has 55 comments

    Wow, this looks so good! You used the same bowls from your naengmyeon video!

    <3, Kerri

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