Aha Bujang's 5-minute instant dongchimi-guksu

Name: Aha Bujang's 5-minute instant dongchimi-guksu
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 200g Korean radish; 1 serving somyeon noodles; A pinch of scallions; 1/2 tablespoon fine salt (Korean refined salt); 1/2 tablespoon Miwon (Korean MSG seasoning); 2/3 teaspoon beef Dasida; 1 tablespoon sugar; 3 tablespoons vinegar; 2 tablespoons lemon juice; 2.5 cups water (500ml); Ice cubes as needed

An ultra-speedy dongchimi-guksu made by instantly pickling thinly sliced radish for 10 minutes and finishing it right away with ice water and vinegar.

15 min Difficulty Very easy Noodles & bunsik

Main ingredients

Korean radish somyeon noodles scallions vinegar lemon juice

Ingredients needed

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1 servings

Recipe

Slice the Korean radish as thinly as possible into matchsticks or thin squares, and finely chop the scallions.
Place the radish in a bowl, add 1/2 tablespoon fine salt (Korean refined salt), 1/2 tablespoon Miwon (Korean MSG seasoning), 1 tablespoon sugar, 2/3 teaspoon beef Dasida, 3 tablespoons vinegar, and 2 tablespoons lemon juice, then massage and pickle for 10 minutes.
Once the radish has softened and absorbed the seasoning, add 2.5 cups of cold water and ice cubes to make the instant dongchimi broth.
Boil the somyeon noodles, rinse them thoroughly in cold water while rubbing gently, and place them in a bowl.
Pour the cold broth over the noodles, top with the pickled radish and scallions, and serve.

Pickle the thinly sliced radish with seasonings, vinegar, and lemon juice for 10 minutes.
Add water and ice to make the instant dongchimi broth.
Serve the broth and pickled radish over the boiled somyeon noodles to finish.

Cooking tips

The radish must be sliced as thinly as possible using a knife or a mandoline slicer for the seasoning to penetrate to the core within 10 minutes.
If you dissolve a little prepared mustard into it according to your preference, you can enjoy the taste of professional cold noodle restaurant broth.

Recommended for

Those who want to eat cold dongchimi-guksu right now without waiting for it to ferment.
Those who want to make an ultra-speedy late-night snack using basic seasonings at home.

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