IllustrationKimchi-mari-guksu (Chilled Kimchi Noodles)
Chilled noodles served in a cold mix of kimchi brine and stock.
Cold soups & noodles · serves 4
How many servings?
How to make it
- 1
Prep
• Slice the ripened kimchi into thin pieces and strain the kimchi brine. / • Julienne the cucumber. / • Boil the somyeon noodles and rinse them in cold water.
- 2
Mix the kimchi brine, chilled stock, vinegar, and sugar to make the broth.
- 3
Put the boiled somyeon noodles in a bowl.
- 4
Top with the ripened kimchi and the cucumber.
- 5
Pour the cold broth over and top with the boiled egg and ice.
No coming back
Things that actually went wrong over 20 years in a kitchen.
- If the kimchi brine isn't strained, the broth comes out rough.
- If the noodles aren't rinsed cold enough, the whole bowl warms up.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- If the broth is too salty, add cold water or more ice. The ice thins it further as it melts, so it should taste slightly salty when you serve it.
Storage
The broth keeps 2 days refrigerated. Use the noodles right away.
thebobkim.com/en/recipe/k014 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.