Korean Dongchimi Buckwheat Noodles
Dongchimi makguksu is a Gangwon-do cold noodle dish of buckwheat noodles served in well-fermented dongchimi radish water kimchi broth. The broth is strained and chilled in the freezer until ice crystals begin to form, which sharpens its tangy, lactic acidity to its peak. The noodles must be rinsed several times in cold water after boiling to strip all surface starch and keep the broth clear. Julienned Korean pear adds a fruit sweetness, and Korean mustard delivers a nasal heat that punctuates the cold liquid. With no oil or fat anywhere in the bowl, this is an exceptionally clean and light dish, well suited to hot summers or as a palate cleanser after a meat-heavy meal.
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Instructions
- 1
Strain the dongchimi broth and chill it in the freezer for about 20 minutes until very cold.
- 2
Julienne the cucumber and pear, and slice the dongchimi radish into bite-size pieces.
- 3
Boil the buckwheat noodles for 4-5 minutes, then rinse several times in cold water to remove excess starch.
- 4
Drain the noodles thoroughly and place them in serving bowls in neat bundles.
- 5
Mix vinegar, sugar, and mustard into the cold broth, adjust seasoning, and pour over the noodles.
- 6
Top with cucumber, pear, dongchimi radish, and halved boiled egg, then finish with sesame seeds.
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