Refreshing Winter Delight: Dongchimi Guksu (Korean Radish Water Kimchi Noodles)
Refreshing Winter Delight: Dongchimi Guksu (Korean Radish Water Kimchi Noodles)
Winter Specialty Noodles: Simple Dongchimi Guksu Recipe
Introducing a recipe for simple Dongchimi Guksu, made with delicious winter Dongchimi! This noodle dish is refreshingly cool, pleasantly sour and sweet, and guaranteed to awaken your appetite. Perfect for a light and satisfying meal, especially during colder months.
Ingredients- Dongchimi (Korean Radish Water Kimchi) with brine and radish, enough for 2 servings (homemade or store-bought)
- 1 packet of store-bought Naengmyeon (cold noodle soup) broth (approx. 300-400ml)
- Buckwheat noodles (Soba noodles), enough for 2 servings (dried or fresh)
- 1 hard-boiled or pan-fried egg (for topping)
- 1 Tbsp plum syrup or sugar (adjust sweetness)
- 1 Tbsp vinegar (adjust sourness)
- A pinch of roasted seaweed flakes (gim)
Cooking Instructions
Step 1
First, prepare all the ingredients for your Dongchimi Guksu. If you’re using a hard-boiled egg, make sure it’s cooked and ready. You can also pan-fry an egg if you prefer.
Step 2
Finely julienne the Dongchimi radish into bite-sized pieces (about 1cm thick). If you are only using the Dongchimi brine, you can skip this step. Slice the boiled or fried egg into halves or wedges for easy topping.
Step 3
Bring a generous pot of water to a rolling boil. Add the buckwheat noodles and cook. When the noodles rise to the surface, add half a cup of cold water. Repeat this process 2-3 times to achieve perfectly cooked, chewy noodles. Once cooked, quickly drain the noodles into a colander and rinse them thoroughly under cold running water to remove excess starch. Drain well to remove all excess water.
Step 4
Let’s prepare the broth for the Dongchimi Guksu. In a large bowl, combine the Dongchimi brine and the store-bought Naengmyeon broth in a 2:1 ratio (e.g., 2 cups Dongchimi brine, 1 cup Naengmyeon broth). Adjust the flavor profile by adding 1 tablespoon of vinegar and 1 tablespoon of plum syrup (or sugar) to achieve a balanced sweet and sour taste. Stir well to combine.
Step 5
Arrange the drained buckwheat noodles neatly in serving bowls. Top with the julienned Dongchimi radish and the prepared egg slices.
Step 6
Pour the chilled Dongchimi broth generously over the noodles and toppings. Make sure there’s enough broth to cover everything well.
Step 7
Finally, sprinkle a pinch of roasted seaweed flakes (gim) over the top, if desired. Your delicious Dongchimi Guksu, with its refreshing broth and delightful textures, is now ready to be enjoyed!
