Main ingredients 🥩
dried anchovy kalguksu ramenbean sproutsvinegarkimchipickled radishegg
Solo Cooking God Kimchi Cold Kalguksu
A refreshing summer specialty noodle dish made without broth, using dried anchovy kalguksu ramen soup base combined with tangy kimchi broth and crisp bean sprouts.
🙋 Recommended for
- ⭐ Those who crave a chilled, refreshing noodle dish on hot summer days without spending long hours at the stove.
- ⭐ Home cooks seeking a fail-safe cold noodle dish combining the savory depth of ramen seasoning with the rich tang of fermented kimchi broth.
Ingredients needed 🛒1 servings
- dried anchovy kalguksu ramen 1 pack
- bean sprouts a handful
- sugar 1 tablespoon
- vinegar 1 tablespoon
- kimchi juice as needed
- chopped kimchi 3 tablespoons
- sesame oil 0.5 tablespoon
- thinly sliced pickled radish or ssammu a little
- boiled egg 0.5
- ice a little
- water 1.5 cups (about 270ml)
- toasted sesame seeds a little
Recipe 🍳
- Bring a pot of water to a boil, then add both the kalguksu noodles and the solid ramen soup powder.
- Add a handful of clean, rinsed bean sprouts to the pot along with the noodles for a satisfying crunch.
- Since the noodles will shrink quickly when placed in cold broth, cook them 1–2 minutes longer than the usual recommended time to achieve a thicker, fully cooked texture.
- After cooking, drain the noodles and bean sprouts through a colander, remove excess heat with hot water, then immediately rinse under cold or ice water to cool completely. Shake off excess moisture and set aside in a bowl.
- In a mixing bowl or wide bowl, pour the entire packet of ramen powder, then add sugar 1 tablespoon and vinegar 1 tablespoon.
- Pour in an ample amount of kimchi juice to create a refreshing, tangy base, and mix thoroughly until the sugar and powder are fully dissolved.
- Once the powder is dissolved, add about 1.5 cups (approximately 270ml) of cold water to complete the tangy-sweet dried anchovy kimchi cold broth.
- Place the cooled noodles in a serving bowl, top with chopped kimchi 3 tablespoons, thinly sliced pickled radish or ssammu, boiled egg, ice cubes, drizzle with sesame oil 0.5 tablespoon, sprinkle toasted sesame seeds, and pour the cold broth over.
- Boil water, add kalguksu noodles, solid ramen soup powder, and bean sprouts. Cook 1–2 minutes longer than usual, then rinse under cold water to remove heat.
- In a bowl, mix ramen powder with sugar 1 tablespoon, vinegar 1 tablespoon, and kimchi juice. Add cold water to form the cold broth.
- Place noodles in a bowl, top with chopped kimchi, sliced pickled radish, boiled egg, ice, sesame oil, and pour the cold broth generously.
Cooking tips 💡
- When noodles meet cold broth, their starch rapidly hardens, so be sure to cook them thoroughly—until they feel slightly stretched—to maintain soft, chewy texture without becoming tough.
- Use leftover pickled radish or ssammu from takeout meals, thinly sliced, as a garnish for a crisp, tangy contrast that enhances the noodle experience.
- Pre-mix the broth and chill it in the freezer briefly before serving to achieve a slush-like consistency with floating ice, delivering maximum refreshment.
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