Grandma’s Chilled Kimchi Noodles (Naeng Kimchi Guksu)
A Taste of Well-Fermented Winter Kimchi! Refreshing and Tangy Chilled Kimchi Noodles with Grandma’s Secret Recipe, Evoking Winter Night Memories
This is a beloved late-night winter snack, passed down through generations from my maternal grandmother, who hailed from the Seoul and Gyeonggi regions. We’d retrieve the kimchi buried in the cool earth, dress it with a sweet and sour seasoning in ice-cold water, and savor the exhilarating flavor that would make your teeth chatter. It’s a taste that leads you straight into the warmth of your blanket, awakening your appetite. Though an old-fashioned dish, its sophisticated sweet and sour profile is simply exquisite. Let’s make it easily!
Main Ingredients
- 1/4 head of Napa Cabbage Kimchi (well-fermented)
- 4 cups cold water
- 1 serving of somyeon (thin wheat noodles)
Cooking Instructions
Step 1
Gently shake off any excess kimchi paste from the kimchi. Then, finely chop both the stems and leaves of the kimchi. Chopping them into small pieces ensures the seasoning penetrates well and makes them easy to eat.
Step 2
In a bowl with the chopped kimchi, add 1 Tbsp minced garlic, 2 Tbsp sugar, 2 Tbsp soy sauce, 1 Tbsp soup soy sauce, and about 1 Tbsp of chopped scallions.
Step 3
Gently mix and massage the ingredients into the kimchi with your hands until well combined. This step allows the flavors to meld beautifully and infuse the broth.
Step 4
Pour 4 cups of ice-cold water into the bowl with the seasoned kimchi and mix well. Taste the broth and adjust the seasoning with 2 tsp of coarse sea salt if needed. Finally, add 10 Tbsp of vinegar for that signature tanginess and stir. For a richer aroma, add a drizzle of sesame oil (about two turns of the bottle) and a generous sprinkle of sesame seeds. You can enjoy the broth immediately, but chilling it in the refrigerator will enhance its refreshing taste.
Step 5
Bring a pot of water to a boil for cooking the somyeon noodles. Once boiling, add the noodles and stir to prevent sticking. Cook for about 3-4 minutes until al dente. Immediately drain the cooked noodles and rinse them thoroughly under cold running water to remove excess starch. Drain well. For each serving, mix the noodles with 2 tsp sugar and 2 tsp soy sauce. This light seasoning adds a subtle flavor to the noodles.
Step 6
Place the seasoned somyeon noodles in a serving bowl. Ladle a generous amount of the chilled, tangy kimchi broth over the noodles. Top with the prepared kimchi pieces. For an extra touch, crumble some dried seaweed (gim) or use shredded roasted seaweed as a garnish. Your delicious and visually appealing Chilled Kimchi Noodles are now ready to be enjoyed! Serve cold and savor the refreshing taste.
