Tart and Refreshing Kimchi Naengguk (Cold Kimchi Soup)
A chilled, tangy soup made by combining strained kimchi brine with broth and serving it ice-cold.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This refreshing chilled soup is made by mixing equal parts kimchi brine and anchovy broth, seasoning to taste, and adding crisp cucumber and kimchi. It cuts through richness when served alongside greasy meat dishes, and any leftover chilled broth is great for serving with thin wheat noodles (somyeon).
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Kimchi3-4 leaves
- Cucumber1/2
Cold soup ingredients
- Kimchi brine500 ml
- Anchovy broth (or bottled water)500 ml
- Salt1 tsp
- Vinegar1 tbsp
- Sugar1 tbsp
- Toasted sesame seeds
- Shake off any seasoning paste from the kimchi, and strain the kimchi brine through a sieve to remove any bits.
- Adjust the amount of vinegar or sugar to taste depending on how sour your kimchi brine is.
Steps
Shake off any seasoning paste from the kimchi, and strain the kimchi brine through a sieve to remove any bits.
Finely julienne the cucumber and kimchi.
Pour equal parts kimchi brine and anchovy broth (or cold bottled water) into a bowl, then season with salt, vinegar, and sugar.
Adjust the amount of vinegar or sugar depending on how sour your kimchi brine is.
Add the julienned kimchi and cucumber.
Keep it in the freezer to chill, then float ice cubes in it right before serving.
Isn't it so simple? I made plenty of kimchi broth, and for lunch today I added thin wheat noodles (somyeon) to the leftovers. Eating it like this when it's hot and you have no appetite is so cooling and delicious. It is really great served alongside meat.
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Author: Ppunwife (ppunwife) http://blog.naver.com/ppunwife/140041237336
Ppunwife's tips
- It is wonderful served alongside meat dishes.
FAQ
What can I use if I do not have anchovy broth?
You can also make it by using cold bottled water instead of anchovy broth in the same ratio.
How do I balance the flavor if the kimchi brine is too sour?
Adjust the seasoning by altering the amount of vinegar or sugar to balance the sourness of your kimchi brine.
How can I use leftover cold kimchi soup broth?
If you make extra broth or have leftovers, you can add boiled thin wheat noodles (somyeon) to enjoy it as cold kimchi noodle soup.
