Dongchimimullaengmyeon || Cold Buckwheat Noodles with Radish Water Kimchi, 盐水萝卜冷面, 鹽水蘿蔔冷面, 大根の水キムチ冷麺, 동치미물냉면 Leave a comment

Dongchimimullaengmyeon is a refreshing Korean cold noodle dish that’s perfect for hot summer days. It features chewy noodles served in a cold, tangy broth made from dongchimi, a type of radish kimchi.

Key Ingredients:

• Noodles: Buckwheat noodles are traditionally used, but wheat noodles can also be used.
• Dongchimi Broth: A cold, tangy broth made from radish kimchi.
• Toppings: Sliced pear, cucumber, boiled egg, and mustard greens are common toppings.

How to Make:

1. Cook the Noodles: Boil the noodles in a pot of salted water until they are al dente. Rinse them with cold water to cool them down and prevent them from sticking.
2. Prepare the Broth: Strain the dongchimi liquid to remove any solids. Adjust the flavor with additional water or vinegar, if needed.
3. Assemble the Dish: Place the cooked noodles in a bowl and pour the cold dongchimi broth over them.
4. Add Toppings: Top the noodles with sliced pear, cucumber, boiled egg, and mustard greens.

Tips:

• Dongchimi: If you don’t have homemade dongchimi, you can use store-bought dongchimi juice.
• Noodles: You can use different types of noodles, such as wheat noodles or glass noodles.
• Toppings: Customize your dongchimimullaengmyeon with your favorite toppings, such as kimchi, seaweed, or sesame seeds.

Dongchimimullaengmyeon is a delicious and healthy summer dish that’s easy to make at home. The combination of chewy noodles, tangy broth, and refreshing toppings is sure to satisfy your cravings.

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