Refreshing Radish Kimchi Noodle Soup (Dongchimi Guksu) with Napa Cabbage Water Kimchi
Taste of Summer! Refreshing Dongchimi Guksu Recipe Using Napa Cabbage Water Kimchi
Enjoy a delightful summer dish, Dongchimi Guksu, made effortlessly with the kimchi water from homemade napa cabbage water kimchi, even without traditional dongchimi. The chewy somyeon noodles paired with crisp radish, refreshing cucumber, and soft boiled egg make for a hearty and cooling meal.
Main Ingredients- 100g somyeon (thin wheat noodles)
- A little radish from napa cabbage water kimchi (for topping)
- A little cucumber
- 2 cups of homemade napa cabbage water kimchi brine
- 1 cup of store-bought naengmyeon (cold noodle soup) broth
- 1/2 boiled egg
- A pinch of black sesame seeds
Seasoning & Toppings- 1 tsp fresh wasabi
- 1 Tbsp vinegar
- 1 tsp fresh wasabi
- 1 Tbsp vinegar
Cooking Instructions
Step 1
For this recipe, instead of making traditional dongchimi, we’ll be using the refreshing brine from a homemade napa cabbage water kimchi, perfect for summer. This kimchi water will be the key to achieving that authentic, cool Dongchimi Guksu flavor.
Step 2
Take the radish pieces out from the water kimchi. Gently drain any excess water. Prepare these radishes to be used as a topping for the noodles, ensuring they retain their crisp texture for a delightful bite.
Step 3
Wash the cucumber thoroughly. You can peel it or leave the skin on, depending on your preference. Slice it into thin, julienne strips. Cutting them long and thin, similar to noodles, will make them visually appealing and easier to eat.
Step 4
Now, let’s prepare the broth for the Dongchimi Guksu. We’ll combine the homemade water kimchi brine with the store-bought naengmyeon broth. This mix creates a harmonious blend of the kimchi’s tanginess and the broth’s savory depth, resulting in a richer, more refreshing taste.
Step 5
We recommend a ratio of approximately 7 parts water kimchi brine to 3 parts naengmyeon broth. Feel free to adjust this ratio to your liking, fine-tuning the tanginess from the kimchi or the savory notes from the broth.
Step 6
Cook the somyeon noodles in boiling water according to the package instructions. Once cooked, immediately rinse them under cold running water to remove excess starch and drain them thoroughly in a colander. This step is crucial for achieving a perfectly chewy texture.
Step 7
Place the drained, cooked somyeon noodles into your serving bowl. Artfully arrange the prepared radish pieces and julienned cucumber on top. Add the half-boiled egg and sprinkle a pinch of black sesame seeds for a visually appealing and flavorful finish.
Step 8
Gently pour the chilled broth mixture (the combined water kimchi brine and naengmyeon broth) over the noodles and toppings. Pour it carefully so it cascades over the noodles and garnishes.
Step 9
If you prefer a bit of heat, you can add a touch of mustard. I’ve added 1 tablespoon of fresh wasabi and 1 tablespoon of vinegar to the broth for a clean, zesty kick. Adjust these seasonings according to your personal taste for added flavor.
Step 10
And there you have it – your refreshing, tangy, and slightly sweet Napa Cabbage Water Kimchi Dongchimi Guksu is ready! It’s the perfect dish to enjoy on a hot summer day when your appetite might be lacking. Enjoy your delicious meal!
