Korean Young Radish Cold Noodles
Quick answer
Yeolmu mul guksu is a Korean cold noodle soup where the broth comes directly from yeolmu kimchi liquid mixed with cold water or light stock.
What makes this special
- Yeolmu mul guksu uses fermented young radish kimchi brine as a cold, tangy soup base.
- Yeolmu kimchi brine serves as the cold broth base with no extra seasoning needed
- Half a teaspoon of prepared mustard adds a sharp nasal tingle to the cool broth
Key ingredients
Core cooking flow
- 1 Cut 220 g of yeolmu kimchi into bite-size pieces and julienne 60 g of cucumber as finely as possible.
- 2 In a bowl, mix 350 ml yeolmu kimchi brine with 350 ml cold water first.
- 3 Taste the broth before chilling. If the kimchi brine tastes too sharp, add a...
Yeolmu mul guksu is a Korean cold noodle soup where the broth comes directly from yeolmu kimchi liquid mixed with cold water or light stock. The fermented, tangy kimchi brine serves as the soup base, eliminating the need for separate seasoning. Chilled somyeon noodles sit in the broth, topped with crunchy yeolmu kimchi pieces and often a few ice cubes. A halved boiled egg and sesame seeds are standard garnishes. The dish takes about 25 minutes to prepare and is straightforward as long as yeolmu kimchi is available.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 220 g of yeolmu kimchi into bite-size pieces and julienne 60 g of cucumber as finely as possible.
Keep both in the refrigerator so the toppings stay crisp and cold until serving.
- 2Season
In a bowl, mix 350 ml yeolmu kimchi brine with 350 ml cold water first.
Add the vinegar, sugar, and hot mustard paste, then stir until the sugar grains disappear and the mustard is fully dispersed.
- 3Step
Taste the broth before chilling.
If the kimchi brine tastes too sharp, add a little more water, then refrigerate for at least 30 minutes so the flavor becomes clean and the broth is thoroughly cold.
- 4Control
Bring a generous pot of water to a strong boil, then add 180 g somyeon and cook over medium-high heat for about 3 minutes.
If foam rises toward the rim, add a small splash of cold water.
- 5Step
When the noodles look slightly translucent and no firm center remains, drain them immediately.
Rinse under cold running water while rubbing gently until the starchiness is gone and the strands no longer feel slippery.
- 6Finish
Place the drained noodles in bowls and pour in plenty of the chilled broth.
Top with yeolmu kimchi, cucumber, and halved boiled egg, then serve immediately before the noodles soften in the cold soup.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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