Dongchimi Somyeon || 동치미 소면 Leave a comment

Dongchimi Somyeon is a popular Korean cold noodle dish that’s perfect for hot summer days. It features thin wheat noodles (somyeon) served in a tangy and spicy dongchimi broth.

Key Ingredients:

• Somyeon: Thin wheat noodles
• Dongchimi broth: A spicy and tangy radish water kimchi broth
• Toppings: Sliced cucumber, pear, and a boiled egg

How to Make:

1. Prepare the Dongchimi Broth:
   • Combine radishes, Korean chili peppers, garlic, and other vegetables in a large jar.
   • Pour cold water over the ingredients and season with salt.
   • Let the mixture ferment for a few days in a cool, dark place.
2. Cook the Noodles:
   • Boil the somyeon in a pot of salted water until al dente.
   • Rinse the noodles with cold water to cool them down.
3. Assemble the Dish:
   • Place the cooked noodles in a bowl.
   • Pour the chilled dongchimi broth over the noodles.
   • Top with sliced cucumber, pear, and a boiled egg.

Tips for a Delicious Dongchimi Somyeon:

• Dongchimi Broth: The longer the dongchimi ferments, the more flavorful it becomes.
• Noodles: For a chewy texture, cook the noodles al dente.
• Toppings: Customize your bowl with your favorite toppings, such as kimchi or sliced scallions.

Ingredients (serves 4):

• 400g noodles
• 6 cups dongchimi broth
• 1/2 cucumber
• 100g beef
• 1 cucumber
• 2 eggs
• Sesame oil, to taste
• 1 red chili pepper, finely chopped
• Salt, to taste
• Toasted sesame seeds, to taste

Preparation:

1. Prepare the beef: Boil the beef until tender. Once cooked, remove from the broth and let cool before slicing into thick strips.
2. Prepare the dongchimi: Strain the dongchimi broth through a cheesecloth to remove any solids. Chill.
3. Prepare the vegetables: Slice the cucumber into bite-sized pieces and sprinkle with salt to remove excess moisture. Finely chop the red chili pepper.
4. Prepare the eggs: Boil the eggs until hard-boiled. Peel and cut in half.

Instructions:

1. Cook the noodles: Bring a large pot of salted water to a boil. Add the noodles and stir gently to prevent sticking. Reduce heat to medium and cook until al dente, adding a splash of cold water if the noodles begin to stick. Drain and rinse with cold water.
2. Assemble the dish: Divide the noodles among bowls. Pour the chilled dongchimi broth over the noodles. Top with the sliced beef, cucumber, hard-boiled eggs, red chili pepper, sesame oil, and toasted sesame seeds.

Tips:

• Dongchimi: For a deeper flavor, let the dongchimi ferment for at least a week before using.
• Noodles: Traditionally, thin wheat noodles (somyeon) are used, but you can also use other types of noodles like buckwheat or sweet potato noodles.
• Toppings: Feel free to add other toppings to your liking, such as sliced pear, shredded radish, or a sprinkle of kimchi.
• Serving: For an extra refreshing touch, serve the dongchimi somyeon with a few ice cubes.

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