Kimchi Mari Guksu (Cold Noodles in Kimchi Broth)
A refreshing summer noodle dish of chewy somyeon noodles topped with slushy cold kimchi broth and anchovy 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 1-serving noodle dish features chewy boiled thin wheat noodles (somyeon) topped with a chilled blend of strained tangy kimchi soup and anchovy broth kept in the freezer. Made with just well-fermented napa cabbage kimchi and a few seasonings, it is the perfect refreshing one-bowl meal for hot days.
- Servings
- 1 serving
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Noodles100 g
- Julienned cucumber
- Boiled egg
- Kimchi1 leaf
- Ground toasted sesame seedsa little
Kimchi seasoning
- Sugar1 tsp
- Toasted sesame oil1/2 tsp
Chilled kimchi broth
- Kimchi soup1 cup
- Anchovy broth1.5 cups (1 1/2 cups)
- Sugar1 tbsp
- Vinegar1 tbsp
- Salt1/2 tsp
- Place the chilled kimchi broth in the freezer for 2 to 3 hours so a thin layer of ice forms.
- Adjust the amount of sugar or vinegar to taste or depending on how sour your kimchi soup is.
Steps
1. Strain the tangy kimchi soup through a sieve to catch only the clear liquid.
2. Pour in 1.5 cups of anchovy broth...
3. Season with 1 tbsp sugar, 1 tbsp vinegar, and 1/2 tsp salt.
Place in the freezer for 2 to 3 hours so a thin layer of ice forms.
(Adjust the amount of sugar or vinegar to taste or depending on how sour your kimchi soup is.)
4. Finely chop about 1 leaf of kimchi and toss with 1 tsp sugar and a little toasted sesame oil.
5. Prepare half a boiled egg and julienned cucumber.
6. The somyeon package should indicate the cooking time, usually about 3 minutes.
Bring water to a boil in a pot and add the somyeon.
7. When the water boils vigorously, pour in a cup of cold water...
After it boils again and 2 minutes pass, the noodles will be almost fully cooked.
8. Rinse in cold water, then give a final rinse in ice water and drain well to make the noodles springy and chewy.
Place the somyeon in a bowl, ladle the slushy chilled kimchi broth over it, and add the toppings to finish.
It is also delicious if you dissolve in some prepared yellow mustard for a spicy kick.
Ppunwife's tips
- Rinse in cold water, then give a final rinse in ice water and drain well to make the noodles springy and chewy.
- It is also delicious if you dissolve in some prepared yellow mustard for a spicy kick.
FAQ
How long should I freeze the chilled kimchi broth to get a slushy texture?
If you place the seasoned broth in the freezer for about 2 to 3 hours, it will freeze into the perfect light slush for a cool, refreshing meal.
Is there a trick to cooking the noodles extra chewy?
Add the somyeon to boiling water, pour in a cup of cold water when it boils vigorously, rinse in cold water after cooking, and finish with an ice water rinse to make the noodles bouncy and chewy.
What can I add for a spicy or tangy kick?
You can dissolve a bit of prepared yellow mustard into the finished kimchi mari guksu to taste for a spicy, pungent kick.
What should I use if I do not have anchovy broth? AI-generated
You can generally substitute store-bought dongchimi broth or cold naengmyeon broth to add deep, savory flavor.
