Tart and Refreshing Kimchi Mari Naeng Kalguksu
A refreshing cold noodle soup made by serving boiled knife-cut wheat noodles in slushy iced kimchi broth.
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 delicacy features chewy, thick noodles poured over with slushy frozen anchovy broth and strained kimchi broth. Rinsing the noodles in ice water keeps their bouncy texture alive, making it a wonderful cooling meal on a hot day.
- Servings
- 1 serving
- Cook time
- 10 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Knife-cut wheat noodles (kalguksu)100 g
- Julienned cucumber
- Egg garnish (jidan)
- Kimchia little
- Minced green oniona little
- Seaweed flakes
- Ground toasted sesame seedsa little
Kimchi broth
- Kimchi broth1 cup
- Anchovy broth1.5 cups
- Sugar1 tbsp
- Vinegar1 tbsp
- Salt0.5 tsp
- Keep the broth in the freezer for 3 hours to form a fine slush.
- You can also use thin wheat noodles (somyeon) instead of knife-cut wheat noodles.
- Adjust the amount of sugar or vinegar to taste, or depending on how ripe your kimchi broth is.
Steps
1. Prepare strips from half an egg's worth of egg garnish, julienne 1/4 cucumber, slice a little sour kimchi, and get minced green onion, seaweed flakes, and ground toasted sesame seeds ready.
2. Strain the sour kimchi broth through a sieve to catch only the clean liquid.
3. Pour in 1.5 cups anchovy broth and season with 1 tbsp sugar, 1 tbsp vinegar, and 0.5 tsp salt.
(Adjust the amount of sugar or vinegar to your taste or depending on how ripe your kimchi broth is.)
4. Leave in the freezer for 3 hours.
5. After about 3 hours, a thick layer of slush formed.
6. I used dried knife-cut wheat noodles. Once the water boils, boil them for about 10 minutes.
Pouring in about 1 cup of cold water midway makes the noodles even chewier.
Rinse in cold water, then finish with an ice water rinse so the noodles will not get soggy and will stay chewy right to the end.
(Thin wheat noodles work well instead of knife-cut wheat noodles, too.)
Pour the kimchi broth over the noodles and add the garnishes.
Because the broth itself is frozen, it does not get diluted, and the deep, tangy flavor is truly wonderful.
Dissolve a little prepared yellow mustard into it and it will taste like mul naengmyeon.
Ppunwife's tips
- Pouring in about 1 cup of cold water midway through boiling makes the noodles even chewier.
- Rinsing in cold water and finishing with an ice water rinse keeps the noodles bouncy and prevents them from getting soggy to the very end.
- Dissolving a little prepared yellow mustard into the soup gives it the flavor of mul naengmyeon.
- Instead of kimchi broth, you can also freeze a rich anchovy broth and serve it with a soy sauce seasoning for a clean and refreshing bowl.
FAQ
Is there a secret to boiling noodles so they stay extra chewy?
Pouring a cup of cold water in while the noodles boil, then rinsing them in cold water followed by a final ice water bath, keeps them springy without turning mushy.
What can I substitute if I don't have knife-cut wheat noodles?
You can use thin wheat noodles (somyeon) instead to make kimchi mari guksu, which goes together wonderfully.
Is there a way to enjoy a different flavor from the broth?
Stirring a small dab of prepared yellow mustard into the finished broth creates a savory depth reminiscent of mul naengmyeon.
