Chilled Cucumber Kimchi Noodles (Oi Kimchi Mari Guksu)
#CucumberKimchi #KimchiNoodles #SummerFood #EasyRecipe
Beat the summer heat with this refreshing Oi Kimchi Mari Guksu! This recipe uses homemade cucumber kimchi and leftover watery kimchi, combined with a chilled, aged kimchi broth for a deeply satisfying flavor. Perfectly chewy somen noodles are tossed with a tangy, slightly sweet dressing and topped with crisp cucumber kimchi. A hint of sesame oil adds a nutty aroma, making this dish a delightful summer treat. It’s also delicious with rice or served extra cold with ice.
Ingredients
- 2 ladles of well-fermented cucumber kimchi
- 2 Tbsp of water kimchi (like ‘yeolmu’ kimchi)
- 2 Tbsp sugar
- 1 ladle of cucumber kimchi brine
- 2 Tbsp cho-gochujang (sweet and spicy chili paste)
- 2 ladles of chilled kimchi broth for noodles
- 1 tsp toasted sesame seeds
- Somen noodles for 2 servings
- 1 Tbsp sesame oil
- 1 egg
Cooking Instructions
Step 1
Prepare the chilled, seasoned broth for the Oi Kimchi Mari Guksu and boil an egg for garnish. (Note: Detailed recipe for making the aged, chilled broth is available via the provided link.)
Step 2
Cook the somen noodles according to package directions. Once cooked, rinse them thoroughly under cold running water to remove excess starch, drain well, and squeeze out any remaining water. Place the noodles in a serving bowl. Drizzle with 1 Tbsp of sesame oil and mix gently to coat. This step not only adds a nutty flavor but also prevents the noodles from becoming mushy.
Step 3
Generously ladle the chilled, seasoned kimchi broth (including the brine) over the sesame oil-coated somen noodles. Arrange the chopped cucumber kimchi on top as a fresh, crunchy garnish.
Step 4
Slice the boiled egg in half and place it attractively on top of the noodles. Finish by sprinkling toasted sesame seeds over the dish. For an even colder and more refreshing experience, chill the broth in the refrigerator beforehand and consider adding a few ice cubes. This dish is also wonderful served over rice.
