Refreshing Kimchi Naengguksu (Cold Kimchi Noodle Soup)
A chilled noodle dish of thin wheat noodles served in cold anchovy broth, topped with seasoned kimchi and garnishes.
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 summer noodle dish comes together easily without a separate sauce by seasoning the anchovy broth directly with soy sauce and tuna extract sauce. Topped with well-aged sour kimchi and crisp cucumber, it has a clean, refreshing flavor. Made with simple everyday ingredients, it is the perfect one-bowl meal to beat the heat.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Thin wheat noodles (somyeon)200 g
- Aged sour kimchi1/2 cup
- Cucumber1/3
- Egg1
- Seasoned dried seaweed sheets1 pack
- Anchovy broth6 cups
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Tuna extract sauce (chamchi-aek)1 tbsp
- Minced garlic1/2 tbsp
- Instead of brewing anchovy broth from scratch, you can quickly make a rich broth using broth tablets.
Steps
Prepare the ingredients
The toppings for the banquet noodles are aged sour kimchi, cucumber, egg, and 1 pack of seasoned dried seaweed sheets.
Slice and prepare the toppings
Finely chop the kimchi and julienne the cucumber thinly.
Depending on how sour the chopped kimchi is, add a little sugar to balance the acidity, then season with a little toasted sesame seeds and toasted sesame oil.
Fry the egg into a thin garnish sheet (jidan) and slice it into thin strips, then crush the seaweed inside its packet into small flakes.
Season the anchovy broth
Season 6 cups of anchovy broth with 1/2 tbsp minced garlic, 1 tbsp soup soy sauce (guk-ganjang), and 1 tbsp tuna extract sauce (chamchi-aek).
Place it in the refrigerator to chill.
You can season it slightly stronger, keeping in mind that ice cubes will be added at the end.
Boil the noodles
Add the thin wheat noodles to rolling boiling water, boil for about 3 minutes and 30 seconds, then rinse in cold water and drain well.
Finish the dish
Place the thin wheat noodles into a bowl and arrange the toppings evenly over them to finish.
I froze some of the anchovy broth, crushed it lightly to add as a slush on top, and floated a few ice cubes as well.
Ppunwife's tips
- Depending on how sour the chopped kimchi is, add a little sugar to balance the acidity, then season with a little toasted sesame seeds and toasted sesame oil.
- You can season the broth slightly stronger, keeping in mind that ice cubes will be added at the end.
FAQ
What can I do if making anchovy broth from scratch is too troublesome?
Instead of making anchovy broth, you can easily substitute it by dissolving commercial broth tablets to make a rich broth.
How do I adjust the kimchi if it is too sour for the topping?
If the kimchi is very sour, mix in a little sugar to mellow the acidity, then toss it with toasted sesame oil and toasted sesame seeds.
How can I keep the broth from tasting bland when adding ice?
Since melting ice can dilute the broth, it is best to season the broth slightly stronger in advance.
How long should I boil the thin wheat noodles in boiling water?
Add them to rolling boiling water, boil for about 3 minutes and 30 seconds, then rinse thoroughly in cold water and drain well.
