Speedy Kimchi Rolled Noodles (Makguksu)
The Perfect Match: Old Kimchi and Sparkling Water! Super Quick Kimchi Rolled Noodles Recipe
Beat the heat with this incredibly fast kimchi rolled noodles (makguksu) made with aged kimchi and sparkling water. Ready in just 10 minutes!
Main Ingredients- Buckwheat noodles (Soba) for 2 servings
- 1/4 head of well-fermented kimchi (aged kimchi)
- 1 ladleful of kimchi brine (approx. 100ml)
- 1 teaspoon Gochujang (Korean chili paste)
- 1 teaspoon sugar
- 1 tablespoon Maesilcheong (plum extract)
- 1 small bottle of chilled sparkling water (approx. 300ml)
- 1 teaspoon sesame oil or perilla oil
- Vegetables for garnish (e.g., paprika, cucumber, carrot)
- Sesame seeds, a pinch
Cooking Instructions
Step 1
Finely chop the aged kimchi into bite-sized pieces (about 0.5cm thick). In a mixing bowl, combine the chopped kimchi with 1 ladleful of kimchi brine. Add 1 teaspoon of sugar and 1 tablespoon of maesilcheong for a touch of sweetness, and 1 teaspoon of gochujang for a mild spicy kick. Finally, gently pour in about 300ml of cold sparkling water. Using sparkling water instead of plain water creates a wonderfully refreshing and crisp broth that pairs perfectly with the kimchi.
Step 2
Prepare the colorful garnish vegetables. Wash and pat dry the carrot, cucumber, and paprika. Slice them thinly into julienne strips. Feel free to add other vegetables like shredded cabbage or perilla leaves if you like.
Step 3
Now, let’s cook the buckwheat noodles for two servings. Bring a large pot of water to a rolling boil. Add a pinch of salt and the buckwheat noodles. Use chopsticks to gently stir the noodles as they cook, preventing them from sticking together. Once the water comes to a boil again, add about half a cup of cold water. After boiling for a bit longer, taste a noodle to check for doneness. If cooked, immediately drain the noodles in a colander. Since cold water might not be very cold on warmer days, it’s best to rinse the noodles in ice-cold water to make them firm and chewy. Drain thoroughly.
Step 4
Divide the cooked buckwheat noodles into two bowls. Carefully place a generous portion of the prepared kimchi mixture on top of the noodles in each bowl. It’s important to add the kimchi topping first and save the broth. This prevents the noodles from getting soggy.
Step 5
Arrange the julienned garnish vegetables attractively on top of the kimchi. Adding the colorful carrots, cucumbers, and paprika creates a visually appealing dish.
Step 6
For the finishing touches, sprinkle some sesame seeds over the noodles for added aroma. Add a few ice cubes to keep everything extra chilled. Crucially, pour the kimchi broth over the noodles *just before serving*. This ensures the noodles maintain their perfect texture.
Step 7
Start by pouring a modest amount of broth, just enough to mix with the noodles and kimchi. You can add more broth as needed while you eat. For an even more refreshing experience, try chilling the broth in the freezer until it’s slightly slushy (partially frozen) before pouring. The delightful combination of tangy kimchi and the effervescent, cool broth makes this kimchi rolled noodles a perfect dish to beat the summer heat!
