Kimchimari Guksu (Cold Kimchi Noodle Soup)
A refreshing summer noodle bowl in a sweet-and-sour chilled broth. Boiled somyeon noodles are topped with tangy seasoned kimchi and crisp cucumber, then bathed in cold naengmyeon broth mixed with kimchi brine — it brings your appetite right back.
Ingredients
Main
- Somyeon (thin wheat noodles)2 bundles
- Egg1
- Store-bought naengmyeon broth1 pack
- Kimchi brine1 cup
- Chopped kimchi1 handful
- Cucumber1/3
Sauce & Seasoning
- Sugar1/2 tbsp
- Vinegar1 tbsp
- Perilla oil (or sesame oil)1/2 tbsp
- Sesame seedsA little
Directions
- 1
In a bowl, mix 1 pack of store-bought naengmyeon broth with 1 cup of kimchi brine, stir in 1 tbsp sugar and 1 tbsp vinegar, then chill it in the fridge. Straining the kimchi brine once makes the broth much cleaner.
- 2
Squeeze the chopped napa kimchi to remove excess brine, then toss it with 1/2 tbsp sugar and 1/2 tbsp perilla oil, mixing gently. Add a little sesame seeds too.
- 3
Before you start step 1, put a pot of water for boiling the egg and another for the noodles on the stove and bring them to a boil.
- 4
When the water boils, add the somyeon noodles, spreading them out in a fan shape as you drop them in.
- 5
Once the noodles go in and the water returns to a boil, pour in half a cup of cold water. Repeat this three times to cook the noodles just right. When done, quickly rinse the noodles in cold water, rubbing them with your hands, then drain in a strainer.
- 6
Put the drained noodles in a bowl, top with the seasoned kimchi and julienned cucumber, pour over the chilled broth, then add the boiled egg and a sprinkle of sesame seeds to finish.
Tips
For an extra-cold bowl, freeze some naengmyeon broth into cubes and use those instead of ice — the soup won't get watered down to the last bite.