A refreshing and ultra-simple cold kalguksu made in just 5 minutes by mixing two types of store-bought cold noodle broth, adding crisp cucumber for texture, and finishing with a cool, savory kick.
🙋 Recommended for
⭐ People who want to enjoy a refreshing noodle dish without spending long hours at the stove during hot summer days
⭐ Those looking to quickly achieve restaurant-quality results using store-bought broths
Bring a large pot of water to a boil and cook 2 servings of soba noodles.
While the noodles are cooking, mix one pack of dongchimi-flavored cold noodle broth and one pack of beef-flavored cold noodle broth in a mixing bowl.
Add 1 tablespoon of plum syrup, 0.5 tablespoon of vinegar, and 1 teaspoon of mustard to the mixed broth, stirring well until fully combined and no lumps remain.
Prepare the garnish: thinly slice 0.5 cucumber and finely chop 1 green chili pepper.
Once the noodles are cooked, rinse them thoroughly under cold water 3–4 times, rubbing vigorously to remove all starch residue, then drain completely.
Divide the noodles into bowls and pour the chilled broth over them.
Float a few ice cubes on top, then add the sliced cucumber, chopped green chili, and toasted sesame seeds as garnish to finish.
Cook soba noodles and rinse thoroughly under cold water until completely drained.
Mix two types of store-bought cold noodle broths with plum syrup, vinegar, and mustard to prepare the broth.
Place noodles and broth in bowls, then top with cucumber, green chili, ice cubes, and toasted sesame seeds.
Cooking tips 💡
Mixing the dongchimi broth’s clean taste with the rich depth of the beef broth in equal parts creates a far more complex and satisfying flavor than using just one type.
On hot days, skip elaborate garnishes and simply use sliced cucumber and green chili to cut down on prep time while still enjoying a fresh, satisfying meal.
Rinsing soba noodles under cold water while rubbing helps eliminate the wheaty odor and makes the noodles chewier and more pleasant to eat.