Aha Bujang's Dongchimi Makguksu

Cooking tips 💡

• Slice the dongchimi radish thinly just before serving so it absorbs the broth well and retains a crisp, crunchy texture.
• Using fermented chili peppers is essential to bring out the characteristic tangy, savory depth and a subtle spicy kick of dongchimi.
• In hot weather, after about two days of room-temperature fermentation, once bubbles start to rise, transfer to a kimchi refrigerator to ferment slowly.

Recommended for 🙋

• ⭐Those who want to enjoy a deep, refreshing homemade dongchimi makguksu instead of store-bought broth.
• ⭐Those looking for a cold noodle soup to beat the sweltering summer heat.
• ⭐Those who want to try a restaurant-quality dongchimi recipe.