Chilled Kimchi Noodles (Kimchi Mari Guksu)
Refreshing Kimchi Mari Guksu: A Perfect Summer Dish
I had some perfectly ripened kimchi at home, so delicious that I couldn’t bear to waste even the brine! I usually mix it with rice, but this time, I decided to make Kimchi Mari Guksu using some frozen dongchimi broth from my freezer. With the broth icy cold, the refreshingly sweet and sour flavor was absolutely delightful, and I finished the entire bowl in no time. It’s the perfect dish to enjoy on a hot summer day!
Ingredients- 1 serving of somyeon (thin wheat noodles)
- 60g well-fermented kimchi
- 1 pack of frozen dongchimi broth (approx. 300ml)
- 1/2 cup kimchi brine
- 1/5 cucumber
- 1 hard-boiled egg
- 1/2 tsp sugar
- 1 tsp sesame oil
- A pinch of toasted sesame seeds
- 1 Tbsp vinegar (I used pineapple vinegar)
Cooking Instructions
Step 1
First, prepare all the ingredients for your Kimchi Mari Guksu. Thinly julienne the cucumber and cut the hard-boiled egg in half for a visually appealing garnish.
Step 2
It’s easier to cut the kimchi with scissors rather than a knife, as it results in less liquid release and a neater chop. Finely chop the kimchi into bite-sized pieces.
Step 3
In a bowl, combine the chopped kimchi with 1/2 tsp sugar, 1 tsp sesame oil, and a pinch of toasted sesame seeds. Gently mix with your hands to ensure the seasonings are well incorporated.
Step 4
The thinly sliced cucumber and halved hard-boiled egg will be used as toppings for the noodles. Prepare them nicely.
Step 5
Take the frozen dongchimi broth out of the freezer and break it up slightly, allowing it to partially thaw into an icy slush. Avoid letting it completely melt to maintain its refreshing chill.
Step 6
In a bowl, combine the partially thawed dongchimi broth with 1/2 cup of kimchi brine and 1 Tbsp of vinegar. Mix well. While regular vinegar works, using pineapple vinegar can add an extra layer of bright, tangy flavor.
Step 7
Cook the somyeon noodles in plenty of boiling water. Once the water comes to a boil after adding the noodles, add a splash of cold water to cool it down. Repeat this process of boiling and adding cold water twice to achieve perfectly chewy noodles.
Step 8
Rinse the cooked somyeon noodles thoroughly under cold running water. This step removes excess starch, preventing the broth from becoming cloudy and ensuring the noodles are delightfully springy.
Step 9
Drain the noodles well, then twirl them around chopsticks and place them neatly in your serving bowl. Presenting them nicely enhances the overall dining experience.
Step 10
Finally, pour the icy broth over the noodles in the bowl. Then, artfully arrange the seasoned kimchi, cucumber slices, and hard-boiled egg halves as toppings. Your refreshing and delicious Kimchi Mari Guksu is now ready to be enjoyed!
