Dongchimiguksu: cold noodle soup with radish water kimchi

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Rating: 4.0; Vote: 1

The recipe is here! . Spicy dongchimiguksu Ingredients: 100 grams (3. 5 oz) of thin noodles (somyeon) 1 cup of dongchimi radish cut into thin matchsticks and mixed with 1 ts hot pepper flakes, ts sugar, ts salt, and 2 ts sesame oil cup worth cucumber, cut into matchsticks 2 cups dongchimi broth 1 cup water ts salt 1 tbs sugar 2 ts vinegar 3 tbs kimchi juice halved hard-boiled egg Directions: Mix the dongchimi broth, water, salt, sugar, vinegar, and kimchi juice in a bowl. Put in the freezer for 2-3 hours until slushy. Boil the noodles in a large pot for a few minutes. Rinse in cold water a couple of times and drain. Put the noodles in a large serving bowl. Pour the cold slushy broth over the noodles. Add radish, cucumber, and the halved hard-boiled egg. Sprinkle some toasted sesame seeds over top and serve immediately. Non-spicy dongchimiguksu ngredients: 100 grams (3. 5 oz) of thin noodles (somyeon) 1 cup of dongchimi radish cut into thin matchsticks cup worth cucumber, cut into match sticks. Set aside 2 cups dongchimi broth 1 cup water ts salt 1 tbs sugar 2 ts vinegar halved hard-boiled egg Directions: Mix dongchimi broth, water, salt, sugar, and vinegar in a bowl. Put in the freezer for 2-3 hours until slushy. Boil the noodles in a large pot for a few minutes. Rinse in cold water a couple of times and drain. Put the noodles in a large serving bowl. Pour the cold slushy broth over the noodles. Add radish, cucumber, and the halved hard-boiled egg. Sprinkle some toasted sesame seeds over top and serve immediately.
Date: 2020-08-19

← Korean radish water kimchi (Dongchimi: )

Seasoned acorn jelly (Dotorimuk: ) →

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Comments and reviews: 6

Maangchi
Korean hot pepper flakes are different from chili powder. You can get them at a Korean grocery store. There are mild flakes and spicy flakes. Check out the photo of Korean hot pepper flakes in the ingredient section on my website please. And if you want more detailed info about the difference between chili powder and korean hot pepper flakes, visit my website and type Korean hot pepper versus chili powder in the search box, then it will lead to the forum where someone left a good tip.
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Richard
I love you! I've actually been following your recipes online for years, making my own Kimchi, etc, but I didn't know you had YouTube uploads! Thank you so much. I appreciate it.
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Hairtekt
Don't know if anyone told you already, besides your english sounds very funny(again in a good way)that you are super cute, apreciate your video! With respect!
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What-in-the-world?
I love Korean food. but I had no idea how to use 'gochujang'. but I learned a lot from ur video! Im happy. and your recipe's so good: )
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pandawaffles10
Maangchi I made moolnengmyun, and it taste TERRIBLE! it was never my favorite korean dish, but the one I made is just awful.
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Duo
I love to eat this type noodle when I was in China! it's basically the childhood for me! thank you for shearing the recipe!
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