This Dongchimi (radish water kimchi) Guksu (noodles) features springy somen noodles in a tangy and refreshing chilled broth made from radish water kimchi. It’s a light and refreshing meal, making it a year-round family favorite!
What is Dongchimi?
Dongchimi is a variety of kimchi made with radish, napa cabbage, and green onions. It’s water-based and the fermentation creates a light, tangy, refreshing kimchi broth. Dongchimi is usually made in late fall and enjoyed throughout the winter, making it a common winter kimchi.
This water-based kimchi is usually served as a side dish with grilled meats because of its refreshing broth and slight acidity.
I grew up eating dongchimi all year round! As kids, my grandma would make us a bowl of cold dongchimi with freshly baked Korean sweet potato as an after-school snack.
During the hot summers, we would often make dongchimi guksu. Dongchimi (동치미) translates to radish water kimchi and guksu (국수) means noodles in Korean. It’s commonly made with thin wheat noodles called somyeon/somen and chilled dongchimi broth.
- Use store-bought dongchimi broth to make your life easier. This can be found near the refrigerated aisles at your local Korean market. I love buying extra and keeping it in my freezer for a lazy day meal.
- I used somyeon/somen noodles (소면) for this dish is commonly made with somyeon noodles, which are thin wheat noodles. Feel free to use buckwheat or soba noodles for a gluten-free option!
- Chill your packets of broth beforehand! I like to keep mine in the freezer and thaw it out on the counter about 15-20 minutes before I need it. Personally, I enjoy having some frozen chunks of broth in my noodle soup.
- Place your kimchi in a bowl and cut the kimchi with scissors instead of cutting the kimchi on a cutting board. Kimchi tends to stain so this method prevents any stained cutting boards!
- For this recipe, I topped my noodles with chopped kimchi (seasoned with some sesame oil, sesame seeds, and a bit of sugar) and cucumbers.
- Other optional toppings include hard-boiled eggs, sliced cherry tomatoes, roasted seaweed, or spicy cucumber kimchi.
More Noodle Recipes:
- Bulgogi Sesame Soba Noodles
- Vegetable Yaki Udon (Stir-Fry Udon Noodles)
- Garlic Sesame Noodles
- Spicy Chili Oil Noodles
- Garlic Udon Noodles
- Chicken and Veggie Stir Fry with Udon Noodles
I hope you enjoy this recipe for Dongchimi Guksu! Please leave me a star rating and comment to let me know your thoughts! Happy cooking, xoxo!!
- 1 packet store-bought dongchimi broth, chilled
- 2 oz. somyeon/somen noodles
- 1 tablespoon rice vinegar, or more to taste
For Seasoned Kimchi Topping:
- ¼ cup kimchi, chopped
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- ½ tablespoon toasted sesame seeds
Other optional toppings:
- hard-boiled eggs
- cucumbers, julienned
- cherry tomatoes, halved
- In a pot, bring water to a boil and cook your somyeon/somen noodles according to package directions. Drain the noodles and transfer them to a serving bowl.
- In a small bowl, add your chopped kimchi, sesame oil, sugar, and toasted sesame seeds. Mix to combine and set it aside.
- Pour your chilled or thawed dongchimi (radish water kimchi) broth over the noodles. If your broth was frozen, use a rolling pin to firmly tap the frozen broth to break apart the broth.
- Place the seasoned kimchi and cucumber on top of the noodles with a drizzle of rice vinegar. Enjoy!