Yoon Joomo's Kimchi-mari Guksu

Recipe 🍳

Cooking tips 💡

• Mixing often-discarded kimchi brine and pickled radish liquid into naengmyeon broth achieves a perfect balance of acidity and umami without any complex seasoning.
• The broth flavor can vary depending on the ripeness of the kimchi; if it's too sour, add about half a tablespoon of sugar to neutralize the sourness.
• After cooking, rinse the noodles vigorously in cold water to remove starch, keeping the broth from becoming cloudy and maintaining the chewy texture of the noodles.