Refreshing Kimchi Cold Noodles (Kimchi Mari Guksu)
The ultimate summer dish! Make a delicious Kimchi Mari Guksu bursting with umami using two types of store-bought broth. Perfect for a quick and satisfying meal!
On those hot summer days when you don’t feel like cooking, this noodle dish can be made in minutes using ready-made broth.
Kimchi Cold Noodles Ingredients
- 200g well-fermented kimchi
- 1/2 block acorn jelly (dotorimuk)
- 2 servings of noodles (e.g., somyeon, soba)
- 1 hard-boiled egg
- A pinch of roasted seaweed flakes (gim-garu)
Broth
- 1 packet store-bought dongchimi (radish water kimchi) broth
- 1 packet store-bought beef bone broth (sagol yuksu)
- 3-5 Tbsp kimchi juice
Kimchi Seasoning
- 1 Tbsp sugar
- Toasted sesame seeds
- Sesame oil
- 1 packet store-bought dongchimi (radish water kimchi) broth
- 1 packet store-bought beef bone broth (sagol yuksu)
- 3-5 Tbsp kimchi juice
Kimchi Seasoning
- 1 Tbsp sugar
- Toasted sesame seeds
- Sesame oil
Cooking Instructions
Step 1
Boil the egg until hard-boiled, which takes about 7-8 minutes. Once cooked, place it in cold water, peel, and then cut it in half. (Tip: If you prefer a softer yolk, boil for just 4-5 minutes.)
Step 2
Acorn jelly can be slippery and difficult to handle with chopsticks. To make it easier, slice it into approximately 0.5cm thick pieces using a special jelly knife or a regular knife. Briefly blanch the sliced jelly in boiling water to remove any astringency and achieve a smoother texture.
Step 3
Finely chop the well-fermented kimchi. For the best flavor, season the chopped kimchi with 1 tablespoon of sugar, a pinch of toasted sesame seeds, and a drizzle of sesame oil. Mix well. (Tip: If your kimchi is too sour, adding a little extra sugar will help balance the acidity, making it taste less sharp.)
Step 4
Now, let’s create the delicious broth! Combine the store-bought dongchimi broth and beef bone broth in equal parts. Add 3-5 tablespoons of the juice from your kimchi for an extra layer of flavor. (Tip: This is a secret I learned while working part-time at a restaurant. Mixing these two broths creates a depth of flavor that’s often missing in homemade versions, giving it that authentic restaurant taste!)
Step 5
Bring a pot of water to a rolling boil. Add the noodles and cook for about 3 minutes. (Tip: To prevent the noodles from boiling over, add a little cold water to the pot each time the water starts to rise. Repeat this process about three times. This helps the noodles cook evenly without becoming mushy.) Once cooked, immediately rinse the noodles under cold running water to remove excess starch, then drain well.
Step 6
Assemble your Kimchi Mari Guksu by placing the drained noodles into a large bowl. Top with the seasoned kimchi, blanched acorn jelly, half of the hard-boiled egg, and a sprinkle of roasted seaweed flakes. Enjoy your refreshing and delicious meal! (Tip: While kimchi alone is delicious, adding acorn jelly makes this dish more filling and a complete, nutritious meal.)
