Chilled Kimchi Cold Noodles (Kimchi Mari Guksu)
Beat the Heat with Refreshing Kimchi Mari Guksu!
On a sweltering day when your appetite disappears, a bowl of ice-cold Kimchi Mari Guksu will feel like a refreshing blast of coolness! Experience the delightful harmony of spicy, sour, and sweet flavors from the kimchi, and easily make this simple yet deeply flavorful cold noodle dish at home.
Main Ingredients- 6 cups of icy kimchi cold noodle broth
- 3 handfuls of well-fermented kimchi
- 1 cucumber
- 3 hard-boiled eggs
- A pinch of toasted sesame seeds
Kimchi Cold Noodle Broth Ingredients- 4 cups of anchovy broth (or water)
- 2 cups of kimchi brine
- 3 Tbsp vinegar
- 1 Tbsp sugar
- A pinch of salt
Kimchi Seasoning- 3 tsp sugar
- 3 tsp sesame oil
- 3 tsp vinegar
- 4 cups of anchovy broth (or water)
- 2 cups of kimchi brine
- 3 Tbsp vinegar
- 1 Tbsp sugar
- A pinch of salt
Kimchi Seasoning- 3 tsp sugar
- 3 tsp sesame oil
- 3 tsp vinegar
Cooking Instructions
Step 1
First, let’s make the kimchi cold noodle broth. Combine 4 cups of anchovy broth (or plain water) with 2 cups of kimchi brine. This quantity is for approximately 3 servings.
Step 2
Add 3 tablespoons of vinegar for a refreshing sourness.
Step 3
Mix in 1 tablespoon of sugar for a touch of sweetness. Place this mixture in the freezer until a layer of ice forms (a slushy consistency). Adjust the saltiness with a pinch of salt if needed.
Step 4
Rinse and drain 3 handfuls of kimchi, then thinly slice them into bite-sized pieces. In a bowl, gently mix the sliced kimchi with 3 teaspoons of sugar, 3 teaspoons of sesame oil, and 3 teaspoons of vinegar. This seasoning enhances the kimchi’s flavor and complements the noodles.
Step 5
Thinly slice 1 cucumber after washing it thoroughly. Prepare 3 hard-boiled eggs by cutting them in half. Keep all these garnishes chilled in the refrigerator for an extra refreshing experience.
Step 6
Here’s how to cook the noodles perfectly! In a large pot, bring plenty of water to a rolling boil, adding 1 tablespoon of salt. Once boiling, add your desired amount of noodles. When the water comes back to a boil, add about 1 cup of cold water. Bring it to a boil again, then add another cup of cold water. Repeat this process a third time. When the water boils for the third time, quickly remove the noodles. This method ensures the noodles are cooked evenly and don’t stick together.
Step 7
Immediately rinse the cooked noodles under cold running water to remove excess heat and starch.
Step 8
Finally, rinse the noodles in an ice-cold water bath. This step makes the noodles delightfully chewy and firm, enhancing their texture.
Step 9
In a serving bowl, carefully twirl the chilled noodles with chopsticks, winding them around twice to create a neat mound. A nicely presented noodle base makes the dish even more appealing.
Step 10
Now, generously ladle the chilled, icy kimchi cold noodle broth over the noodles. Enjoying it cold is key to its refreshing flavor.
Step 11
Arrange the sliced cucumber and halved hard-boiled eggs as toppings on the noodles.
Step 12
Lastly, sprinkle a generous amount of toasted sesame seeds over the top for an aromatic finish. This thoughtfully prepared Kimchi Mari Guksu is the perfect dish to forget the heat. Enjoy your delicious meal!
