Kimchi Mari Guksu (Cold Noodles in Kimchi Broth)
A refreshing cold noodle dish in a tart kimchi broth base that cools you off in the sweltering heat.
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 is a sweet and tangy kimchi mari guksu made clean and refreshing by mixing aged sour kimchi brine with broth or water. Chewy boiled thin wheat noodles paired with sesame-seasoned kimchi and a slushy cold broth make it wonderful to enjoy lightly in the summer heat.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Aged sour kimchi2/3 cup
- Cucumber1/3
- Thin wheat noodles (somyeon)200 g
- Boiled egg
- Toasted sesame seedsground
Kimchi seasoning
- Sugar1/2 tsp
- Toasted sesame oil1 tsp
Chilled kimchi broth
- Kimchi brine2 cups
- Anchovy broth (or bottled water)3 cups
- Sugar2 tbsp
- Vinegar2–3 tbsp
- Salt1 tsp
- Adjust the amounts of sugar, vinegar, and salt depending on the sourness and saltiness of your kimchi brine.
Steps
Prepare the ingredients
Finely chop aged sour kimchi to prepare about 2/3 cup. Here are cucumber, boiled egg, and thin wheat noodles (somyeon).
I also prepared 2 cups of sour kimchi brine.
Season kimchi and slice ingredients
Add 1/2 tsp sugar and 1 tsp toasted sesame oil to the aged sour kimchi and mix well.
The sourness was strong, so I added sugar to neutralize it.
Thinly julienne the cucumber and prepare the boiled egg.
Boil the noodles
Add the thin wheat noodles to rolling boiling water, boil for about 3 minutes 20 seconds to 3 minutes 30 seconds, rinse in cold water, and squeeze out the moisture thoroughly.
Make the chilled kimchi broth
Pour 3 cups of anchovy broth or cold water into 2 cups of kimchi brine.
Add 2 tbsp sugar, 2~3 tbsp vinegar, and 1 tsp salt to season the cold broth.
Adjust the amounts of sugar, vinegar, and salt depending on the sourness and saltiness of your kimchi brine.
Place in the freezer so a light slush forms.
Finish
At the end, grind toasted sesame seeds and sprinkle them over the kimchi, cucumber slices, and egg.
With the effort of even making a light slush, that very first bite was so cool and delicious.
It felt like a generous portion, but I cleared the whole bowl cleanly in no time.
Ppunwife's tips
- You do not even need cold noodle broth because all the delicious flavors are already dissolved in the kimchi brine, making a perfect chilled soup base.
FAQ
Can I use plain water instead of anchovy broth for the soup?
Yes, pouring plain water instead of anchovy broth will still make a clean and refreshing chilled soup.
How long should I boil the thin wheat noodles?
Add the thin wheat noodles to boiling water, cook for about 3 minutes 20 seconds to 3 minutes 30 seconds, then immediately rinse in cold water and squeeze out the moisture.
How do I adjust the flavor if the chilled broth is too strong or too bland?
Adjust the amounts of sugar, vinegar, and salt to taste according to the sourness and saltiness of your kimchi brine.
