Refreshing Kimchi Mari Guksu (Rolled Kimchi Noodles)
Super Simple Kimchi Noodles Using Cold Noodle Broth – A Summer Delicacy
Hello everyone! I’m Ryu-i, a Naver Food influencer^^ As the weather gets warmer, I find myself craving cold noodles with a refreshing broth. Today, I’m sharing a recipe that’s perfect for those moments! It’s incredibly easy and delicious.
Main Ingredients- 4 servings of medium noodles (jungmyeon, approx. 400g)
- 3 packs of cold noodle broth (saimyeon yuksu)
- 1 ladleful of ripe kimchi brine (approx. 200ml)
- 2 Tbsp plum extract (maesil cheong)
- 1/2 zucchini
- 1/3 cucumber
- 4 cherry tomatoes
- 2 hard-boiled eggs
Kimchi Seasoning- 4 sheets of ripe kimchi
- 1/2 Tbsp sugar
- 1 Tbsp sesame oil
- 4 sheets of ripe kimchi
- 1/2 Tbsp sugar
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Bring a generous pot of water to a boil and add a pinch of salt. Once boiling, add the medium noodles. A standard serving is about 100g, or roughly the size of a 500-won coin. As the noodles begin to boil up, add cold water 2-3 times to prevent them from sticking and to achieve a chewier texture.
Step 2
When the noodles are more than half cooked, add the thinly julienned zucchini to the pot and finish cooking them together. Cooking the zucchini with the noodles ensures it becomes tender and complements the dish.
Step 3
Immediately drain the cooked noodles and rinse them under cold running water. Gently rub the noodles together while rinsing to remove excess starch. This step is crucial for achieving a perfectly chewy and clean-tasting noodle dish.
Step 4
Now, let’s prepare the seasoned kimchi. Finely chop 4 sheets of ripe kimchi using scissors. Mix them with 1/2 Tbsp of sugar and 1 Tbsp of sesame oil. This simple seasoning enhances the kimchi’s savory flavor.
Step 5
Prepare your toppings. Wash the cucumber and julienne it thinly. Remove the stems from the cherry tomatoes and cut them in half. Halve the hard-boiled eggs for garnish.
Step 6
For the broth: take the cold noodle broth out of the refrigerator before you start cooking so it can thaw to a slightly slushy, icy consistency. Strain the kimchi brine through a sieve to remove any solids, ensuring a clear, flavorful liquid.
Step 7
Finally, let’s assemble the delicious Kimchi Mari Guksu. Place the cooked noodles in a serving bowl. Pour in the slightly slushy cold noodle broth. Add 1 ladleful (approx. 200ml) of the strained kimchi brine and 2 Tbsp of plum extract to season the broth to your liking. Garnish with the seasoned kimchi, julienned cucumber, halved cherry tomatoes, and a halved hard-boiled egg. Enjoy your refreshing and flavorful summer noodle dish!
