Kimchi-Radish Cold Noodle Soup (Dongchimi Guksu)
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!
Servings: 2
Ingredients
- 200 grams Somen Noodles
- 1 cup Cucumber Julienned
- 1 cup Pickled Radish Julienned
- 1 cup White Kimchi Thinly sliced
- 3 pcs Egg Yolks
- Sesame Seeds For garnish
Cold Noodle Soup
- 1 cup Picked Radish Juice
- 1 cup White Kimchi Juice
- 1/2 - 1 cup Sprite
Instructions
For the Noodles:
- In boiling water with salt, cook somen noodles for about 3 minutes.
- Drain the noodles and rinse with cold water.
- When it is cool enough to touch, place noodles in a colander with ice and bowl at the bottom.
- Mix the noodles in the ice until it is cold enough, and just let it drain.
For Egg Garnish:
- Separate egg whites and yolk. Whip the yolk.
- In low heat and splash of oil, spread the yolk evenly in the pan so it cooks like a crepe.
- Let cook until 80% done then flip.
- Let it cool down before chopping the same size as the vegetables (2-3 inch, thinly sliced).
For the Dongchimi Guksu:
- Chop up the vegetables.
- Assemble the broth.
- In a bowl, place half of the cooked noodles at the bottom, then top with the pickled radish, white kimchi, cucumber, and egg.
- Pour half of the broth into the noodles then garnish with sesame seeds.
- Serve with Korean BBQ and enjoy!