Cold Kimchi Noodle Soup (Kimchimari Guksu)

Cold Kimchi Noodle Soup (Kimchimari Guksu) is a simple but delicious noodle dish that's perfect for the summer. The cold soup is so addictingly delicious. It's refreshing, tummy clearing, spicy, tangy wiht a great zing!

Prep time: PT15M

Cook time: PT10M

Total time: PT55M

Rating

5 stars (2 reviews)

Keywords

Kimchi, spicy noodles

Ingredients

1/2 package Sempio Ssal Somyeon (Gluten Free Rice Noodles) (or other thin Somyeon noodles)
1 cup chicken broth
10 Tbsp water
1/4 cup kimchi juice ((cabbage kimchi, radish green kimchi, putbaechu kimchi all works))
1 Tbsp rice vinegar
2.5 tsp sugar
1 tsp soy sauce ((jin ganjang))
1/8 tsp sea salt
1/2 each cucumber ((korean, japanese, english, persian cucumber))
3/4 cup cabbage kimchi (julienned)
1/2 tsp sugar
1/4 tsp rice vinegar ((optional - add if kimchi is not sour))
1 tsp sesame seeds
1/2 tsp sesame oil ((add if you love sesame oil))
1/4 cup Putbaechu (Seoul Green Cabbage) Kimchi (optional)
2 Tbsp roasted sea laver (gim)
1 each egg

Cuisine

Korean

Steps

Boil a pot of water to cook noodles in.
Boil an egg using your favorite method. For hard boiled eggs, I usually just add eggs to a pot with cold water, turn heat to medium and then let it come to boil slowly (so the egg doesn't crack) and let it cook for 10-12 min. Then transfer eggs to an ice bath and peel after couple minutes. Slice it in half. Each bowl should get 1/2 an egg.
While the water is boiling, julienne cucumbers set aside.
Cut kimchi into small thin strips, season it with sugar, sesame seeds and optionally sesame oil.
To cook the gluten-free Ssalmyeon 쌀면 which i used in this recipe, you just need to cook the noodles for 4-5 minutes, then rinse in cold water 2-3 times. Let it drain. If using other Somyeon 소면, follow directions on the package.
Prepare soup - In a bowl, add chicken broth, water and kimchi liquid. I had ripened Putbaechu Kimchi which was perfect for this recipe. Regular Napa Cabbage Kimchi liquid will work just fine too. Just make sure it's fully ripened or slightly sour. Add vinegar, soy sauce, salt, sugar and taste. You may want more vinegar or sugar. Keep it chilled in the fridge until serving time. To make it EXTRA ICY - put in freezer for 1 hr or so to make it a slushy consistency.
Assemble
- In a bowl, add noodles, the cold soup and the toppings of cucumber, seasoned kimchi and in my case I added extra pieces of Putbaechu Kimchi. If you have Yeolmu (young radish greens) Kimchi, you can add some of that instead.
- Finally, add 1/2 egg per bowl, sprinkle some crushed or torn roasted sea laver (gim) for extra flavor.

Nutitrion

Serving Size: 1 serving
Calories: 111 kcal
Carbohydrates: 19 g
Protein: 4 g
Fat: 2 g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 2 mg
Sodium: 271 mg
Sugar: 6 g
Unsaturated Fat: 2 g

Reviews

Melissa on 2026-07-13 (5 stars):
Ive made this every day for the past week! So easy and refreshing, the perfect meal for summer !
M d on 2022-08-28 (5 stars):
I made this tonight! It was good, and so so simple to make. Thank you. It’s always good to have some easy recipes on hand. It came together quickly with ingredients that were already in my pantry.