Cold noodle soup with radish water kimchi

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Dongchimi-guksu 동치미국수

Hi everybody! Here you go, dongchimi-guksu recipe is here!

I know some of you are waiting for this recipe because I mentioned it in my previous video for dongchimi. Some of my readers have already showed me photos of their delicious-looking dongchimi, so they are well-prepared to make dongchimiguksu. This video has a spicy and non-spicy version, so there’s something for everyone. And if you’re a vegan or vegetarian who doesn’t eat eggs, skip the egg and enjoy your cold noodle soup!

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It’s getting hot these days, so I hope this cold noodle soup helps you and your family get through one hot evening. : )

I ran out of my dongchimi a while ago, so when I edited this video today, I really wanted some. A spoonful of the broth, full of dongchimi flavor, stimulates my appetite every time. And all the crispy stuff on top – dongchimi strips and cucumber – is irresistible. On hot days, I never trust the quality or cleanliness of cold noodle soup in any restaurant. It’s always best at home when I know where all the ingredients come from, and can really be generous with the toppings. Ok, I just decided that I’m going to make this again, very soon!

Enjoy the recipe, and let me know if you share your precious, delicious, cool soup with anyone!

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Spicy dongchimiguksu

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Ingredients
100 grams (3.5 oz) of thin noodles (somyeon)
1 cup of dongchimi radish cut into thin matchsticks and mixed with 1 ts hot pepper flakes, ½ ts sugar, ¼ ts salt, and 2 ts sesame oil
½ cup worth cucumber, cut into matchsticks
2 cups dongchimi broth
1 cup water
½ ts salt
1 tbs sugar
2 ts vinegar
3 tbs kimchi juice
halved hard-boiled egg

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Directions
Mix the dongchimi broth, water, salt, sugar, vinegar, and kimchi juice in a bowl. Put in the freezer for 2-3 hours until slushy.
Boil the noodles in a large pot for a few minutes. Rinse in cold water a couple of times and drain.
Put the noodles in a large serving bowl.
Pour the cold slushy broth over the noodles.
Add radish, cucumber, and the halved hard-boiled egg.
Sprinkle some toasted sesame seeds over top and serve immediately.
https://www.maangchi.com/https://www.maangchi.com/
Non-spicy dongchimiguksu

https://www.maangchi.com/

https://www.maangchi.com/

Ingredients
100 grams (3.5 oz) of thin noodles (somyeon)
1 cup of dongchimi radish cut into thin matchsticks
½ cup worth cucumber, cut into match sticks. Set aside
2 cups dongchimi broth
1 cup water
½ ts salt
1 tbs sugar
2 ts vinegar
halved hard-boiled egg
Directions
Mix dongchimi broth, water, salt, sugar, and vinegar in a bowl. Put in the freezer for 2-3 hours until slushy.
Boil the noodles in a large pot for a few minutes. Rinse in cold water a couple of times and drain.
Put the noodles in a large serving bowl.
Pour the cold slushy broth over the noodles.
Add radish, cucumber, and the halved hard-boiled egg.
Sprinkle some toasted sesame seeds over top and serve immediately.

Source: Maangchi

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