Dongchimi Noodle Soup recipe - ingredients, nutrition and when to eat it
Dongchimi Noodle Soup is a refreshing summer dish made with tangy, well-fermented radish water kimchi broth, cucumber, and pear.
Dongchimi Noodle Soup is a refreshing summer dish made with tangy, well-fermented radish water kimchi broth, cucumber, and pear. It’s just right for lunch or dinner on a hot day when you want something light and appetizing.
Soups & stews · 15 minutes to cook
Nutrition (per 581.5g serving): 290.2 kcal · protein 8.6g · carbohydrate 57.8g · fat 2.1g · sodium 1184.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: The broth’s tang and saltiness vary depending on how well the dongchimi has fermented, so taste it first and adjust the amount of ice.
Tips: Rinse the noodles thoroughly in cold water to wash away excess starch. This keeps the broth clear and the noodles fresh and springy.
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Ingredients (1 serving)
- Dongchimi broth — 1 cup
- Cooked somyeon (thin wheat noodles) — 1 serving
- Cucumber — 0.3 pc
- Pear — 0.1 pc
- Ice — 0.5 cup
- Toasted sesame seeds — 0.5 tsp