Korean Dongchimi Buckwheat Noodles
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Dongchimi makguksu is a Gangwon-do cold noodle dish of buckwheat noodles in the broth of well-fermented dongchimi, a white water kimchi of salted radish.
Read more
The broth is strained clean and chilled in the freezer until a thin layer of ice crystals forms on the surface, which sharpens the tangy, lactic acidity to its fullest. Buckwheat noodles are rinsed thoroughly in cold water after cooking to strip away all surface starch, keeping the broth clear and clean around each strand. Julienned Korean pear contributes fruit sweetness and a juicy texture against the chewy noodles. Korean mustard, stirred in at the table, delivers a sharp nasal heat that punctuates each cold sip. The bowl contains no fat at all, making it one of the lighter noodle dishes in Korean cuisine and a natural palate-cleanser after rich, oily meat such as samgyeopsal or suyuk.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Strain 600ml dongchimi liquid through a fine sieve to remove impurities, then freeze for 20 minutes until very cold.
- 2Prep
Julienne 80g cucumber, thinly slice 100g pear, and cut 120g dongchimi radish into bite-sized pieces.
- 3Heat
Cook 200g buckwheat noodles in boiling water for 4 to 5 minutes, then rub vigorously under cold water multiple times to remove all starch.
- 4Step
Drain the noodles completely in a colander, then coil them neatly into serving bowls.
- 5Season
Mix vinegar, sugar, and prepared mustard into the cold dongchimi broth, taste and adjust, then pour generously over the noodles.
- 6Finish
Top with julienned cucumber, pear slices, dongchimi radish, a halved boiled egg, and a sprinkle of sesame seeds to finish.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Fermented radish water kimchi broth creates an icy, tangy base for nutty buckwheat makguksu noodles.
- Finish cue
- Top with julienned cucumber, pear slices, dongchimi radish, a halved boiled egg, and a sprinkle of sesame seeds to finish.
- Storage and reheating
- The broth is strained clean and chilled in the freezer until a thin layer of ice crystals forms on the surface, which sharpens the tangy, lactic acidity to its fullest.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 10 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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