Kimchi-mari Guksu

About the dish

Kimchi-mari guksu swirls thin somyeon noodles into tangy, well-fermented kimchi and its chilled brine. Cool and bracing, it's a homey bowl enjoyed as a hangover cure and as a hot-day treat.

Key ingredient

Wheat flour (milgaru) — an energy source rich in carbohydrates and plant protein (gluten), with B vitamins and dietary fiber; the base for noodles, dumplings and jeon. Early-summer harvest, grown nationwide.

Ingredients

Main: somyeon (thin wheat noodles), ripe kimchi, kimchi brine, cucumber, boiled egg, gim · Seasoning: gochugaru, sugar, vinegar, sesame oil

Simple recipe

1. Ready well-fermented kimchi and its brine.
2. Boil the somyeon and rinse in cold water.
3. Place the noodles in a bowl and pour in the kimchi brine and broth.
4. Top with chopped kimchi and cucumber.
5. Serve ice-cold with a layer of slushy ice.

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A Glass · Traditional pairing