Today’s recipe, cold kimchi noodle soup (or Kimchimari-guksu: 김치말이국수) is an icy-cold, spicy noodle dish made with the quick-fermenting water radish kimchi (dongchimi) we made in my last recipe. I developed that recipe so that it would yield a lot of broth, which is perfect for making this noodle soup. The broth is boosted with anchovy and kelp stock, which gives it an even deeper flavor and is the perfect level of saltiness, refreshing and full of probiotics for health. It’s also very addictive! The chewy wheat noodles are white and thin and the radish kimchi is nicely crispy. After eating it I feel very refreshed and invigorated.

I made this noodle soup all summer. Whenever my easy dongchimi ran out, I made more so I always had it in my refrigerator. Does it sound like this dish is only for summer? No, it’s also for cold winters! I still remember one cold winter day at my grandmother’s house, eating cold noodle soup that my grandmother made for us. Outside was very cold and windy but inside the room was warm and cozy. We put a large blanket around our bodies, sitting on the traditional Korean heated floor (ondol) with my siblings, uncles, and whole family. It was fun and cozy!

The important thing to remember when making this dish is that the noodles will go soggy quickly, so you should prepare everything you need first, then put it all together with the noodles and serve and eat everything right away.

Enjoy the recipe!

kimchimari-guksu (김치말이국수)


Serves 2

For anchovy kelp stock:


Make anchovy kelp stock

  1. Combine water, anchovies, and kelp (if used) in a pan. Cover and cook over medium high heat for 20 minutes
  2. Let cool and strain through a fine-mesh strainer over a bowl. You will have about 3 cups of clear stock.anchovy kelp stock

Make the soup broth and spicy radish

  1. Combine the dongchimi broth, 2 cups anchovy kelp stock, and sugar in a bowl. Stir well with a wooden spoon. Cover and keep it in the freezer until it gets slushy, usually about 2 hours.radish water kimchi brothcold kimchi noodle soup broth
  2. Combine the radish kimchi, hot pepper flakes, and sesame oil in a bowl. Mix well with a spoon.dongchimi radish kimchi

Cook the noodles

  1. In a large pot, bring 3 quarts of water to a boil over medium high heat. Add the noodles and stir them with a wooden spoon or tongs so that they don’t stick together. Cook for about 3 minutes.noodles cooking
  2. When the noodles are cooked, they will float to the surface. Taste one or two noodles: they should be chewy but soft all the way through. If they are slightly hard in the middle, cook them a little longer.
  3. Drain the noodles through a strainer and rinse them under cold running water, rubbing with both hands to remove excess starch. You can add ice cubes to cool them down faster. Continue to rinse, strain, and rub the noodles together until they are cold. Portion them evenly between two soup bowls.noodles-strainnoodles-bun

Put it together

  1. Add some seasoned radish kimchi, cucumber, pear, and egg to the top of the noodles on each bowl. Sprinkle some of the sesame seeds powder over top of each.
  2. Pour the cold icy broth and serve right alway.kimchimari guksu-kimchi김치말이국수

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  1. Yosh511 Australia joined 7/20 & has 2 comments

    Hi Maangcchi thank you so so much for sharing this recipe! I made quick fermented Donchimi then Kimchi Mari Guksu. It was yum yum yum!!! I had to have a second! I can have best cold noodles at home at anytime!

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