📝 About This Recipe
A quintessential Korean summer staple, Kimchi-mari-guksu is a refreshing symphony of icy, tangy broth and silky wheat noodles. This dish elevates well-fermented kimchi into a sophisticated cold soup, balancing the heat of gochugaru with the savory depth of an anchovy-kelp base. It is the perfect restorative meal for humid afternoons, offering a crisp, clean finish that awakens the palate.
🥗 Ingredients
The Noodles
- 200 grams Somyeon (Thin wheat noodles) (roughly 2 bundles)
The Broth Base
- 8-10 pieces Dried large anchovies (guts removed to prevent bitterness)
- 1 piece Dried Kelp (Dashima) (about 2x2 inches)
- 4 cups Water
- 1 cup Dongchimi (Radish Water Kimchi) liquid (optional, substitute with more broth if unavailable)
The Kimchi Mixture
- 1 cup Baechu Kimchi (must be well-fermented/sour, finely chopped)
- 1/2 cup Kimchi brine (strained through a fine mesh sieve)
- 1 tablespoon Sugar (adjust based on the sourness of the kimchi)
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Rice vinegar (for an extra bright tang)
- 1/2 tablespoon Gochugaru (Korean red chili flakes) (optional, for extra spice)
The Toppings
- 1 piece Hard-boiled egg (halved lengthwise)
- 1/4 piece English cucumber (julienned into matchsticks)
- 1 teaspoon Toasted sesame seeds (crushed slightly to release oils)
- 1/4 sheet Toasted seaweed (Gim) (cut into thin strips)
👨🍳 Instructions
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1
Begin by making the broth. In a medium pot, combine 4 cups of water, the cleaned dried anchovies, and the kelp. Bring to a gentle boil over medium-high heat.
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2
Once boiling, remove the kelp immediately to prevent the broth from becoming slimy. Lower the heat and simmer the anchovies for another 10-12 minutes.
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3
Strain the broth through a fine sieve into a large bowl and discard the solids. Stir in the strained kimchi brine and Dongchimi liquid (if using). Season with a pinch of salt if needed.
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4
Place the broth in the freezer for 1-2 hours until it is ice-cold and slightly slushy. This is the secret to a truly refreshing bowl.
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5
In a small mixing bowl, combine the finely chopped kimchi, sugar, sesame oil, rice vinegar, and gochugaru. Mix well and let it marinate for at least 15 minutes.
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6
Bring a large pot of water to a rolling boil. Add the somyeon noodles, spreading them out evenly to prevent sticking.
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7
When the water starts to foam and boil over, pour in half a cup of cold water. Repeat this process once more when it boils again; this creates a chewier, more resilient noodle texture.
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8
Cook the noodles for a total of 3-4 minutes, or until tender but firm. Drain immediately.
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9
Rinse the noodles vigorously under cold running water, scrubbing them with your hands. This removes excess starch, ensuring they don't get gummy.
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10
Drain the noodles thoroughly and divide them into two deep serving bowls, twisting them into neat mounds.
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11
Retrieve the icy broth from the freezer and pour it gently around the noodles.
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12
Top each bowl with a generous spoonful of the seasoned kimchi mixture, followed by the cucumber matchsticks, a half egg, and seaweed strips.
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13
Sprinkle with crushed toasted sesame seeds and serve immediately while the broth is still slushy.
💡 Chef's Tips
For the best flavor, use kimchi that has been fermenting for at least 2-3 weeks; young kimchi lacks the necessary acidity. If you're in a hurry, you can use store-bought beef broth or cold water mixed with a bit of soy sauce and vinegar, though the anchovy base is more traditional. To get that perfect 'slushy' consistency, freeze the broth in a shallow metal pan to speed up the chilling process. Always rinse your noodles in an ice bath after the initial cold rinse to maximize the 'chew' (koshi). Adjust the sugar level in the kimchi topping carefully—the goal is to balance the sourness, not make it sweet.
🍽️ Serving Suggestions
Serve with a side of hot, crispy Korean Mandu (dumplings) for a perfect temperature contrast. Pairs beautifully with Galbi (grilled short ribs) or Bulgogi, as the cold acidity cuts through the richness of the meat. Enjoy with a chilled glass of Barley Tea (Boricha) to cleanse the palate. For a spicy kick, serve with a small dish of extra gochujang or hot mustard paste on the side.