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Chef Chris Cho and Dongchimi Guksu — This is how you make Kimchi-Radish Cold Noodle Soup!

This Kimchi-Radish Cold Noodle Soup or Dongchimi Guksu is a refreshing way to finish up your white kimchi and pickled radish! It’s easy to make and pairs perfectly with Korean BBQ on a hot summer day!

One day, I went home after a night out with some friends and wifey told me that my brother-in-law gifted us huge jars of white kimchi and pickled radish. Since I had a few drinks that night, I tried drinking the broth from the cold pickled radish and it was so refreshing!

I knew then that I had to make some cold noodles out of these brines, especially during these hot summer days. The brine was just like a Korean version of Gatorade that quench the thirst after you had something to drink, nah mean??

What is Pickled Radish??

Pickled Radish or Dongchimi is a type of “kimchi”. For context, kimchi, aside from it being what we usually know as spicy fermented cabbage, “kimchi” also literally means “fermented vegetables”.

Dongchimi is a Korean radish that has been brined and fermented in water infused with a blend of pear, apple, and a range of aromatics. This will result in a crisp and sweet radish with a tangy refreshing broth in just 2-3 days.

These are usually popular during winter since the Korean radish is often harvested at the end of fall. It’s at the peak of sweetness during this time so many Korean elderlies would get their gears on for pickling season.

Most of the fermented vegetables they make would usually last until the end of winter. From there, it can be served as a snack, or side dish, or included in a wide range of Korean recipes.

What is White Kimchi??

A jar of white nappa cabbage kimchi — White Nappa Cabbage Kimchi

White Kimchi or Baek Kimchi is the non-spicy version of napa cabbage kimchi. To make this, the cabbage is salted and stuffed with a variety of fruits, vegetables, and nuts like scallions, carrots, radishes, Asian pear, jujubees, chestnuts, and pinenuts. These give white kimchi extra flavor, and it will be brined in salt water.

In about 1-3 days, the fermented cabbage will be sour, but sweet and uniquely nutty. The broth will be mild but totally refreshing. Most of the time, white kimchi is preferred by children and the elderly since they cannot take much heat. At times, I also prefer non-spicy kimchi because it’s just what you need on a hot summer day.

Easy Dongchimi Guksu Recipe

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Since we have a huge jar of these two kimchis, and it’s just me and wifey, I know I had to get creative. I knew right away that making cold noodles was the way to go. Surprisingly, we enjoyed this, and I just had to remake it to share with everyone!

Julienned white kimchi, cucumber, and pickled radish — White Kimchi, Cucumber, and Pickled Radish

For the vegetables, I julienned them using a mandolin. I like to cut the vegetables in the same slender shape because this would help get all the veggies when you scoop ‘em with chopsticks.

For the “broth”, I would normally make it with sugar and vinegar. However, the brine from the kimchis will give it the tanginess, and the sprite will balance it out by giving it sweetness. I literally just used three ingredients for a great cold noodle dish, easy-peasy!

Somen noodles placed on top of a colander with ice and bowl at the bottom — Somen Noodles

I used somen noodles here because I like its bouncy texture. Since we want this cold, you need to drain the noodles and rinse them in cold water. When it is cold enough to touch, retain the temperature by placing them in a colander on top of a bowl with ice. Mix that jawn up using your hand to cool it even more. Trust me, that “son-mat” will make all the difference!

To give it a beautiful touch, I added “ji dan” or an egg garnish to give it some color. It’s literally three yolks; scrambled and cooked like a crepe. Slice it into thin 2–3-inch strips and use them to garnish the noodles. Then finish with some sesame seeds.

What It Tastes Like & How to Serve It

Kimchi-Radish Cold Noodle Soup (Dongchimi Guksu)

You may be wondering what this tastes like. To plainly put it, it’s sweet, tangy, and refreshing. The crunch from the vegetables we added really complements the broth! I actually had a hard time naming these!! Been bouncing around “Summertime Korean Noodles” or “Refreshing Cold Korean Noodles”. In the end, I wanted to highlight the white kimchi and pickled radish since they were great! Nah mean??

Either way, whatever the name is, this is a perfect pair for Korean BBQ or some Samgyeopsal. Not only will the fresh taste cut through the fat, but the radish will also naturally promote digestion. Give it a go and let me know how you like it!

Other Korean noodle dishes you may like:

Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!

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