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Kimchi Mari Guksu

Kimchi Mari Guksu

Good morning, everyone!

I hope everyone is having a good day so far.. I’ve been feeling crummy lately that I couldn’t get up to go to church this morning. I’m hoping I will start feeling normal soon. It’s going to be a hot day here. The weather report on my phone says it’s going to be 101 degrees today. Yuck! I wish I had a pool in the backyard so that we can cool off but I guess I should just be happy that I have an working AC in the house!

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Finally, I get to share a recipe that uses Kimchi! Almost everyone I’ve talked to about Korea here in America seems to have heard of Kimchi. Some love it. Some hate it. Understandable. Kimchi is definitely a kind of food that you have to get used to before you start loving it. Many foreigners who come and visit or live in Korea for a while end  up loving it by the time they go  back home.

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There are some misconceptions about Kimchi, though. People always think that Kimchi is some kind of “rotten” food. Yes, a lot of people make Kimchi early in the winter and bury it underground, but that’s really the old way, back in the way when they didn’t have refrigerator. Nowadays, they keep it in a special fridge made to store Kimchi. That way, it’s kept more fresh. One thing you need to know about Kimchi is that there are hundreds different ways to make it. I can’t say I like every kind of Kimchi but I do love most of the kinds! I hope to share some of them here on my blog someday!

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I have tried making my own Kimchi several times before and I am getting better at making it. I just haven’t “perfected” my Kimchi recipe yet. But I will share a Kimchi recipe when it’s done. But for now, I purchased premade Kimchi at my Korean market. They make it “fresh” everyday and sell it the same day. Their Kimchi actually tastes wonderful! Almost as good as my mom’s. :)

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Kimchi Mari Guksu {meaning Noodles stirred in Kimchi} is a simple noodle dish that uses Kimchi and its broth. It’s cold and perfect for hot Summer days. I was really happy about this noodle bowl, too. It tasted really good and flavorful!

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To make this dish, first prepare somen by cooking according to its package instructions. When it’s cooked, rinse the noodles in cold water for a few minutes until it’s completely cooled off. Set aside.

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Chop about 1 cup Kimchi.

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Marinade the Kimchi in the sauce ingredients.

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Kimchi Mari Guksu
 
 

Serves: 2

Ingredients
  • 1-2 bundles somen, cooked according to package
  • 1 cup chopped kimchi
  • ½ cucumber, peeled and cut into strips
  • For the kimchi marinade: 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 tablespoons chopped green onions
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame oil
  • For the Broth: 4 cups juice from Kimchi
  • 2 tablespoons plum vinegar or apple cider vinegar
  • 1 teaspoon salt

Instructions
  1. Rinse cooked somen in cold water until the noodles are completely cooled off. Set aside.
  2. In a small bowl, combine all the kimchi marinade ingredients together. Add the marinade to chopped Kimchi and stir together to mix. Set aside.
  3. Prepare the broth by setting aside the juice from your Kimchi. To do this, try to get the liquid out of your Kimchi jar. If you don’t have enough broth, you may try and add some water to your Kimchi juice because often times, your Kimchi may be too salty to be used as broth. Adding water will soften the color of your broth and not too salty. You might not need 4 whole cups if you are preparing it just for yourself.
  4. Add the vinegar and salt to the Kimchi juice and set aside.
  5. In medium sized serving bowls, place cooled noodles, then add the prepared broth, and top it with cucumbers and Kimchi marinade.

 

   

7 Responses to “Kimchi Mari Guksu”

  1. #
    1
    kitchenriffs — July 8, 2012 at 1:19 pm

    Nice pictures! I like kimchi, though I’ve never made it – it’s on my “list.” And this recipe looks like a great way to use it. And it’s easy! Good stuff – thanks.

  2. #
    2
    Lynna H. — July 8, 2012 at 1:53 pm

    I didn`t like kimchi when I first tried it since it wasn`t like anything I was used too. But after the initial first try, I started to love it more & more! :) This looks and sounds deliciousss! Can`t wait to give it a try!

  3. #
    3
    Chung-Ah | Damn Delicious — July 8, 2012 at 7:34 pm

    I definitely could use a bowl of this right now!

  4. #
    4
    Mark Wiens — July 9, 2012 at 4:53 am

    Looks incredible Sook! I absolutely love kimchi. I once tried to make kimchi a few years ago and it turned not so good, so I’m really looking forward to your recipe (which I know will be delicious)!

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    5
    Sissi — July 9, 2012 at 7:41 am

    I am mad about kimchi and I have fallen in love the first time I tasted it! I make it regularly (here it’s too mild and very expensive), but only a “lazy” version… Until now I have been using it only in fried rice (and on its own of course), but since I constantly have it in the fridge, I am always glad to learn new ways to enjoy it. This recipe sounds fabulous and I am bookmarking it for the future. (You are lucky to have AC…).

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