The recipe is here! . I
Spicy dongchimiguksu
Ingredients:
100 grams (3.5 oz) of thin noodles (somyeon)
1 cup of dongchimi radish cut into thin matchsticks and mixed with 1 ts hot pepper flakes, ½ ts sugar, ¼ ts salt, and 2 ts sesame oil
½ cup worth cucumber, cut into matchsticks
2 cups dongchimi broth
1 cup water
½ ts salt
1 tbs sugar
2 ts vinegar
3 tbs kimchi juice
halved hard-boiled egg
Directions:
Mix the dongchimi broth, water, salt, sugar, vinegar, and kimchi juice in a bowl. Put in the freezer for 2-3 hours until slushy.
Boil the noodles in a large pot for a few minutes. Rinse in cold water a couple of times and drain.
Put the noodles in a large serving bowl.
Pour the cold slushy broth over the noodles.
Add radish, cucumber, and the halved hard-boiled egg.
Sprinkle some toasted sesame seeds over top and serve immediately.
Non-spicy dongchimiguksu
ngredients:
100 grams (3.5 oz) of thin noodles (somyeon)
1 cup of dongchimi radish cut into thin matchsticks
½ cup worth cucumber, cut into match sticks. Set aside
2 cups dongchimi broth
1 cup water
½ ts salt
1 tbs sugar
2 ts vinegar
halved hard-boiled egg
Directions:
Mix dongchimi broth, water, salt, sugar, and vinegar in a bowl. Put in the freezer for 2-3 hours until slushy.
Boil the noodles in a large pot for a few minutes. Rinse in cold water a couple of times and drain.
Put the noodles in a large serving bowl.
Pour the cold slushy broth over the noodles.
Add radish, cucumber, and the halved hard-boiled egg.
Sprinkle some toasted sesame seeds over top and serve immediately.
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