Easy Chilled Kimchi Guksu

Refreshing Chilled Kimchi Guksu Recipe for Summer

Origin of Chilled Kimchi Guksu

Growing up in Korea, summers were synonymous with vibrant, refreshing dishes that could combat the intense heat. One of my fondest memories is of my mother preparing Chilled Kimchi Noodle Soup, or Kimchi Guksu, a perfect antidote to the sweltering weather. This dish, with its tangy, spicy, and cold broth, always brought a wave of relief and a burst of flavors that felt like a celebration in every bite.

My mother had a way of making even the simplest dishes feel special. She would start early in the morning, slicing fresh cucumbers into delicate juliennes, preparing the seasoned kimchi, and carefully crafting the perfect slushy broth. The process seemed almost ceremonial, with each step meticulously executed. I often watched in awe as she balanced the flavors of the soup base, adjusting the tanginess with a splash of rice vinegar or the heat with an extra spoonful of kimchi juice.

How to Make Chilled Kimchi Guksu

The magic of Chilled Kimchi Guksu lies in its simplicity and the quality of its ingredients. The rice noodles, cooked to a perfect tenderness, serve as a canvas for the complex flavors of the soup. The broth, a blend of cold chicken stock, kimchi juice, and a hint of sweetness from sugar, is what truly sets this dish apart. When poured over the noodles, it transforms them into a refreshing delight that is both satisfying and invigorating.

Assembling the dish is always a joyous moment. The cold noodles are placed in bowls, topped with the chilled, slushy broth. My mother would then artfully arrange the seasoned kimchi strips, julienned cucumbers, and halves of hard-boiled eggs, creating a visually stunning and appetizing meal. A sprinkle of roasted seaweed and sesame seeds added the finishing touch, enhancing both the flavor and texture.

This Chilled Kimchi Guksu is more than just a recipe; it’s a nostalgic journey back to those hot summer days, a reminder of my mother’s kitchen, and a testament to the comforting and refreshing power of Korean cuisine. Now, as I prepare this dish for my own family, I am reminded of those cherished moments and the simple joys of sharing a delicious, homemade meal that captures the essence of summer.

Chef’s Notes – Chilled Kimchi Guksu

• For added texture, garnish with toasted sesame seeds and a sprinkle of crushed roasted seaweed (gim) just before serving.
• Cook the noodles just until tender and rinse them under cold water immediately to stop the cooking process and remove excess starch.
• Taste the soup base before chilling and adjust the seasoning as needed. You can add more soy sauce for saltiness, vinegar for tanginess, or sugar for sweetness.
• Add a splash of fish sauce or a pinch of MSG to the soup base for an umami boost.
• Ensure the soup base is well-chilled before serving. If you have time, let it chill in the refrigerator for a few hours or overnight for the best flavor.
• Serve this Chilled Kimchi Guksu with a side of pickled radishes or our Kimchi Scrambled Eggs recipe

Chilled Kimchi Guksu

Recipe by Kimmy

Course: Main Course, SoupCuisine: KoreanDifficulty: Easy

Servings

4

bowls

Prep time

15

minutes

Cooking time

10

minutes

Calories

111

kcal

Resting Time

30

minutes

Total time

55

minutes

Dive into the ultimate summer refreshment with this Chilled Kimchi Noodle Soup! It's a tantalizing blend of spicy, tangy, and savory flavors that will leave your taste buds dancing. Perfect for hot days, this dish is not only delicious but also incredibly easy to make. With a mix of crunchy cucumbers, seasoned kimchi, and a slushy broth, it's a must-try for any noodle lover. Get ready to impress your friends and family with this vibrant and addictive cold soup!

Ingredients

• Noodles

• 1/2 package thin rice noodles (Sempio Ssal Somyeon or similar)

• Soup Base

• 1 cup low-sodium chicken broth

• 10 tablespoons cold water

• 1/4 cup liquid from well-fermented kimchi

• 1 tablespoon rice wine vinegar

• 2 1/2 teaspoons granulated sugar

• 1 teaspoon light soy sauce

• 1/8 teaspoon fine sea salt

• Seasoned Kimchi

• 3/4 cup finely sliced cabbage kimchi

• 1/2 teaspoon granulated sugar

• 1/4 teaspoon rice wine vinegar (optional)

• 1 teaspoon toasted sesame seeds

• 1/2 teaspoon sesame oil (optional)

• Garnish

• 1/2 each cucumber (Korean or English), julienned

• 1/4 cup extra pieces of Putbaechu (Seoul Green Cabbage) Kimchi (optional)

• 2 tablespoons crushed roasted seaweed (gim)

• 2 large eggs

Directions

• Boil Noodles & Eggs – Bring a pot of water to a boil. Cook the rice noodles for 4-5 minutes until tender. Rinse under cold water and drain well. Simultaneously, boil eggs to your preferred doneness (10-12 minutes for hard-boiled). Transfer eggs to an ice bath before peeling and slicing in half.
• Prepare Vegetables – While the noodles cook, julienne the cucumber and set aside. Slice the cabbage kimchi into thin strips and mix with sugar, sesame seeds, and optional sesame oil.
• Make Soup Base – In a mixing bowl, combine chicken broth, water, kimchi juice, rice vinegar, soy sauce, sugar, and sea salt. Adjust seasoning to taste. Chill in the refrigerator until ready to serve or freeze for an hour for a slushy consistency.
• Assemble Dish – In serving bowls, place a portion of the cold noodles. Pour the chilled soup base over the noodles. Top with julienned cucumber, seasoned kimchi strips, extra Putbaechu Kimchi if using, and half an egg per bowl.
• Garnish & Serve – Sprinkle crushed roasted seaweed over each bowl for added flavor and texture.

Equipment

• chef’s knife
• cutting board
• pot
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 111kcal
• Carbohydrates: 19g
• Protein: 4g
• Fat: 2g
• Saturated Fat: 1g
• Cholesterol: 2mg
• Sodium: 271mg
• Potassium: 108mg
• Fiber: 1g
• Sugar: 6g
• Vitamin A: 3IU
• Vitamin C: 1mg
• Calcium: 18mg
• Iron: 1mg

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  Dive into the delightful fusion of flavors with this Kimchi Scrambled Eggs recipe! Perfect for a quick breakfast or a light lunch, this dish combines the tangy zest of kimchi with the creamy texture of scrambled eggs. It’s a simple, yet incredibly satisfying meal that you can whip up in just 10 minutes. Inspired by home-cooked comfort, this recipe is sure to become a staple in your kitchen.

  Cuisine: Korean
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FAQs – Chilled Kimchi Guksu